Ingredients
- 2 Tablespoons Extra-Virgin Coconut Oil Bottom Layer
- 1/4 Cup Smooth Peanut Butter Bottom Layer
- 1/2 Teaspoon Pure Vanilla Extract Bottom Layer
- 2 Tablespoons Honey Bottom Layer
- 2 Tablespoons Extra-Virgin Coconut Oil Top Layer
- 1/4 Cup Smooth Peanut Butter Top Layer
- 1/4 Cup Unsweetened Cocoa Powder Top Layer
- 1/2 Teaspoon Pure Vanilla Extract Top Layer
- 2 Tablespoons Honey Top Layer
Method
Step 1
MAKE THE BOTTOM LAYER:
Step 2
Combine all of the ingredients in a small bowl and mix until very smooth.
Step 3
Set 10 mini baking cups in a mini muffin pan. Pour about one table- spoon of the bottom-layer mixture into each baking cup without dribbling it down the inside of the paper (or you’ll get streaks in the final product). Place on a flat surface in the freezer.
Step 4
MAKE THE TOP LAYER:
Step 5
Combine all of the ingredients in a small bowl and mix until evenly incorporated. Remove the pan from the freezer and fill each baking cup to the top with the top-layer chocolate mixture.
Step 6
Put the tray back in the freezer and let chill until the chocolate layer has hardened, about 15 minutes. Store the peanut butter cups in the freezer for up to 4 months.
Step 7
Chill time: 30 minutes
Nutritional Information
Nutritional analysis per Serving (1 peanut butter cup): Calories 144, Fat 13 g, saturated Fat 7 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, carbohydrate 8 g, Sodium 2 mg
