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Dark Choc PB Cups (7)
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Dark Chocolate PB Cups

They are creamy, dreamy and melt in your mouth! These peanut butter cups are so simple to make, with just a few ingredients that you probably have in the pantry. They come together faster than a trip to the grocery store and are completely customizable. Drizzle the finished cups with a bit of white chocolate, flaky sea salt or a sprinkle of chopped nuts for a fancy schmancy presentation. The possibilities are endless.
Prep Time10 minutes
Total Time40 minutes
Course: Desserts
Servings: 12
Calories: 112kcal

Ingredients

  • 2 TB peanut butter or any nut butter
  • 2 TB maple syrup raw honey or powdered sugar
  • 6 ounces dark chocolate 3/4 – 1 cup
  • 1 tsp coconut oil
  • Flaky sea salt optional

Instructions

  • Have a mini cupcake dessert pan ready to fill.
  • In a small bowl, combine the peanut butter and maple syrup.
  • Stir until well blended and set aside.
  • Melt the coconut oil and dark chocolate (in the microwave, using a double boiler or in a pot on the stove).
  • Stir the oil and chocolate occasionally until it’s melted.
  • Fill the bottom of each mini cup with 1 tsp of the melted chocolate mix.
  • Place the pan in the freezer for 5-10 minutes.
  • Remove the pan from the freezer.
  • Next, add about 1/2 tsp of the peanut butter mix on top of the dark chocolate.
  • Now top it with the remaining dark chocolate.
  • Sprinkle sea salt lightly on top of the cups.
  • Freeze until firm, about 20-30 minutes.
  • Remove from the freezer. You can leave them at room temp or keep them in the fridge.
  • Enjoy your little treats!

Notes

The options are really endless with these treats. Depending upon how you like it, you can use more or less chocolate and peanut butter mix. I prefer more filling, so I use less chocolate and more filling mix.
You can store them at room temperature for a 1 week or in the fridge for about to 2 months.

Nutrition

Calories: 112kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 126mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6IU | Calcium: 15mg | Iron: 2mg
Dark Choc PB Cups (2)

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Recipe Rating




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Toasted Muesli with Coconut, Dark Chocolate and Macadamia Nuts

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The end result is a lightly sweetened, slightly crunchy muesli. Try it with cold oat milk, or heat it up together with the milk to create a hot cereal. The add ons are endless from coconut yogurt to dried fruit, fresh fruit or seeds. I love the texture, flavors, flexibility and creativity in this delicious muesli!

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These spicy spud balls are packed full of flavor with fresh herbs, spices, oats and red potatoes. They are incredibly delicious and nutritious with a nice crunchy outside. I’ve made many versions of balls and burgers using beans and grains but never potatoes. So why not try it! I can honestly say they were way better than I’d expected them to be and a big hit with my taste tester. We enjoyed eating them with pasta, salad and just by themselves with sauce.

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