Servings: 8 peanut butter cups
Equipment
- Muffin pan
Ingredients
- 1 cup Peanut Butter (I used an all-natural one)
- 2 tbsp Maple Syrup
- 1/2 bag Chocolate Chips, semi-sweet
- 2 tbsp Coconut Oil
- Sea Salt
Instructions
- In a bowl, mix the peanut butter with maple syrup.
- Line a muffin pan with liners.
- Spread a layer of PB in the liners. This is tricky as it is sticky, I used a spoon to try and smooth it.
- Place in the freezer for at least 20 minutes.
- In a microwave safe bowl, microwave the chocolate chips. I did one minute and stirred and then another minute.
- Once softened, stir in the coconut oil and then honey. Whisk or stir til smooth.
- Spoon this chocolate mixture over the peanut butter and sprinkle the top with sea salt.
- Place back in the freezer for 30 minutes or longer!