Mini Chocolate Peanut Butter Cups Recipe

Mini Chocolate Peanut Butter Cups Recipe

Deliciously nutty and oh-so-chocolatey, these vegan and gluten-free Chocolate Peanut Butter Cups get a bonus superfood boost from adaptogenic maca. They're the perfect healthy alternative to the classic childhood treat!

INGREDIENTS

¼ cup peanut butter. slightly warmed to soften

1 Tbsp. coconut flour

1 tsp. Navitas Organics Maca Powder

2 tsp. maple syrup

1½ cups dark chocolate, chopped

DIRECTIONS

Make the peanut butter filling: In a small bowl, combine the peanut butter, flour, maca powder and maple syrup. Refrigerate for 20 mins to firm up.

Melt the chocolate: Line a mini muffin tin with 12 liners. In a double boiler, melt half of the chocolate until runny. Pour into each muffin liner, adding just enough to cover the bottom and lightly swirling the tin to coat the lower edges. Place tin in freezer for about 10 mins so the chocolate can harden.

Remove the dough from the fridge and roll into 12 small balls. Flatten slightly, then place one in each muffin tin cavity, in the middle of the hardened chocolate disks.

Melt the remaining chocolate in the double boiler. Distribute evenly between all of the muffin cups, covering the peanut butter balls in each one.

Refrigerate or freeze until the chocolate has fully hardened. Store leftovers in the fridge or freezer.

Makes 12 cups


Submitted by Angela Simpson | My Fresh Perspective

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Image of Mini Chocolate Peanut Butter Cups Recipe

Servings

12 cups

Deliciously nutty and oh-so-chocolatey, these vegan and gluten-free Chocolate Peanut Butter Cups get a bonus superfood boost from adaptogenic maca. They're the perfect healthy alternative to the classic childhood treat!

Ingredients

  • ¼ cup peanut butter. slightly warmed to soften
  • 1 Tbsp. coconut flour
  • 2 tsp. maple syrup
  • 1½ cups dark chocolate, chopped

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Directions

    Make the peanut butter filling:

    1. In a small bowl, combine the peanut butter, flour, maca powder and maple syrup. Refrigerate for 20 mins to firm up.

    Melt the chocolate:

    1. Line a mini muffin tin with 12 liners. In a double boiler, melt half of the chocolate until runny. Pour into each muffin liner, adding just enough to cover the bottom and lightly swirling the tin to coat the lower edges. Place tin in freezer for about 10 mins so the chocolate can harden.
    2. Remove the dough from the fridge and roll into 12 small balls. Flatten slightly, then place one in each muffin tin cavity, in the middle of the hardened chocolate disks.
    3. Melt the remaining chocolate in the double boiler. Distribute evenly between all of the muffin cups, covering the peanut butter balls in each one.
    4. Refrigerate or freeze until the chocolate has fully hardened. Store leftovers in the fridge or freezer.