Homemade Chocolate PB Treats (Print Version)
# Ingredients:
→ For the Chocolate Mixture
01 -
1 cup cocoa powder (regular or dark)
02 -
1/2 cup coconut oil, melted
03 -
1/2 cup pure maple syrup, room temperature
04 -
1/2 tsp salt
→ For the Peanut Butter Filling
05 -
1/3 cup smooth peanut butter
06 -
3 Tbsp pure maple syrup, room temperature
→ Optional Topping
07 -
Coarse sea salt for sprinkling
# Instructions:
01 -
In a medium-sized bowl, whisk together cocoa powder, melted coconut oil, 1/2 cup maple syrup, and salt until smooth and well combined.
02 -
In a separate medium-sized bowl, whisk together the smooth peanut butter and 3 tablespoons of maple syrup until well mixed.
03 -
Line a 12-cup muffin tray with cupcake liners. Add 2 teaspoons of the chocolate mixture to each liner and smooth into a flat layer. Next, add 2 teaspoons of the peanut butter mixture to the center of each, pushing it down slightly. Top with another 2 teaspoons of chocolate mixture, gently smoothing it over the peanut butter with the back of a small spoon until completely flat.
04 -
Refrigerate the peanut butter cups for at least two hours or overnight until hardened. If desired, sprinkle with coarse sea salt before serving.
# Notes:
01 -
This recipe is best made ahead of time, so you can keep a batch ready in the refrigerator.
02 -
Store in an airtight container in the refrigerator or at room temperature for up to 2 weeks.
03 -
These can be frozen in a freezer-safe container or bag for up to 6-9 months.
04 -
If your peanut butter is unsalted, you may want to add a pinch of salt to the peanut butter filling for better flavor balance.