|Unsweetened Dark Chocolate Peanut Butter Cups|
|photo by recipe author|
Preparation Time: 5 minutes + freezing time
- 16 ounces dark chocolate cocoa, divided
- 8 tablespoons + 4 teaspoons coconut oil, divided
- 8 tablespoons smooth peanut butter
You’ll need a 12 cup mini muffin tin for this recipe.
On the stovetop on medium-low heat, melt 8 ounces of cocoa with 4 tablespoons of coconut oil then remove from heat. With a small spoon, evenly distribute the melted chocolate into each muffin cup. Freeze for 15 minutes.
On the stovetop on medium-low heat, melt all of the peanut butter and 4 teaspoons of coconut oil then remove from heat. Evenly pour the peanut butter mixture over the frozen chocolate in the muffin tins and then freeze this part for 15 minutes.
Melt the remaining 8 ounces of cocoa with the remaining 4 tablespoons of coconut oil; spoon the final chocolate layer over each peanut butter cup. Place the pan in the freezer for 15 more minutes, until firm, and then remove and serve.
Note: These cups can be broken into pieces and served as a topping on homemade coconut ice cream.
Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!
- Hand-made in small batches – not mass-produced by machine.
- Wet-milled from fresh coconut milk.
- High heat used to extract antioxidants (why cold-pressed is NOT best).
- Tested for the herbicide glyphosate.
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Read more about coconut oil research here!
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