DIY Chocolate PB Cups (Printable Recipe)
# What You’ll Need:
→ For the Chocolate Mixture
01 -
1 cup unsweetened cocoa (standard or dutch processed)
02 -
1/2 cup melted coconut oil
03 -
1/2 cup natural maple syrup at room temp
04 -
1/2 tsp salt
→ For the Peanut Butter Filling
05 -
1/3 cup creamy peanut butter
06 -
3 Tbsp room temp maple syrup
→ Optional Topping
07 -
Flaky sea salt for finishing
# Step-by-Step Directions:
01 -
Mix cocoa, melted coconut oil, 1/2 cup maple syrup and salt in a bowl until everything's well blended and looks silky.
02 -
Grab another bowl and stir the peanut butter with 3 tablespoons maple syrup until they're completely combined.
03 -
Put paper liners in a 12-cup muffin tin. Drop 2 teaspoons chocolate mix into each cup and spread flat. Add 2 teaspoons peanut butter mix in the middle, pressing down slightly. Cover with 2 more teaspoons chocolate, using a spoon back to smooth everything out.
04 -
Pop them in the fridge for at least two hours or leave overnight to firm up. You can sprinkle some sea salt on top before eating if you want.
# Additional Notes:
01 -
Make these treats in advance so you'll always have some waiting in your fridge.
02 -
They'll stay good for up to 2 weeks in an airtight container whether in the fridge or on your counter.
03 -
You can keep them frozen for up to 6-9 months in a sealed container.
04 -
Try adding a tiny bit of salt to the peanut butter part if your peanut butter doesn't have any salt already.