Homemade peanut butter cups are fun to make with kids. If there are peanut allergies in your family, try this recipe with other nut butters.
1/3 cup unsweetened cocoa powder
1/3 cup coconut oil, melted
1/3 cup maple syrup
In a small blender, blend together the cocoa powder, coconut oil and maple syrup until creamy. If you don’t have a small blender, whisk the ingredients together by hand. Make sure to use a deep bowl so the cocoa powder doesn’t go everywhere and whisk it very well.
Put paper liners on a cookie sheet. Using a teaspoon, drop 1 teaspoon of the chocolate mixture into the cups. You can lift and drop the cookie sheet on the counter to help the chocolate lay flat. Next, use a teaspoon or a 3/4 teaspoon to drop 3/4 teaspoon peanut butter on top of the chocolate. Finally, add an additional teaspoon of chocolate on top of the peanut butter.
Again, you can lift and drop the cookie sheet to help the chocolate lay flat. Or you can use your finger. Place in the freezer for at least 20 minutes to allow the chocolate to harder. Store in the fridge or the freezer.
Note: If you use a full-sized muffin tin, you will use more of the chocolate mixture and peanut butter for each cup, and you will get about 4 cups. If you use a mini-muffin tin, you’ll get about 9.
Printable recipe available at: https://happyhealthymama.com/healthy-4-ingredient-chocolate-peanut-butter-cups.html