I just realized I’ve never shared any of my favoirte recipes with you all on my blog! I’m always saving recipes to Pinterest and bookmarks. I don’t think I have any actually printed out except ones passed down from my Grandmother. Sometimes links get broken and I can no longer find old recipes so maybe that’s a hint I should printing some of these out! Ha!
I made these super yummy peanut butter cups last night when I was having a craving. I was tempted to walk to the corner store and buy a package of Reece’s Piece’s but they’re so overpriced for what they are and not as healthy as making from scratch. I bring these to parties all the time and keep them in my freezer so they don’t go bad and I can just take a couple out to thaw when I need to satisfy my sweet tooth. They’re honestly so easy to make and totally worth it! Comment below if you give them a try!
- ⅓ cup unsweetened cocoa powder
- ⅓ cup coconut oil, melted
- ⅓ cup maple syrup
- peanut butter (I just scoop straight from the jar–who likes measuring peanut butter?!)
- In a small blender, blend together the cocoa powder, coconut oil, and maple syrup until it is creamy. If you don’t have a small blender, then you can whisk the ingredients together by hand. Just make sure you use a deep bowl so the cocoa powder doesn’t go everywhere and you whisk it very well.
- Put your 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 ¾ teaspoon to drop ¾ 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.
- These need to be stored in the fridge or the freezer. Enjoy!
- 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.