blue bird

PREP: 5 mins
COOK: 20 mins
SERVING: 8 medium cups

This is one of the easiest and time efficient recipes I’ve made to date. It doesn’t require any time in the oven and it calls for ingredients that are a staple in everyone’s kitchen. If you are a PB & Choco lover, give this recipe a try! Apart from the taste, what I really like about it is that it turns out looking so pretty 🙂

Ingredients For Peanut Butter Layer:

  • 1/2 cup all natural peanut butter
  • 4-5 tbsp. coconut flour
  • 3 tbsp. maple syrup
  • Pinch of salt

Ingredients For Chocolate:

  • Good quality dark chocolate
  • Start by melting some good quality dark chocolate (I used Whittaker’s Dark Ghana )
  • Keep the chocolate aside and start mixing all the ingredients for the peanut layer in a separate bowl. Mix until it forms a dough-like consistency.
  • Line a muffin tray with 6-7 medium size cupcake paper liners and pour 2 tbsp. melted chocolate in each cup. Put this in the freezer for about 15 mins.
  • Make 6-7 small sized balls with the peanut mixture, depending on how many cups you have.
  • Place each ball you made with the peanut butter mixture on top of the chocolate cups and spread evenly with your fingers, even out the top to achieve a smooth surface.
  • Then pour the rest of the melted chocolate over the peanut butter and place in the freezer for another 30 minutes.
  • When you are ready to serve, keep the peanut butter cups at room temperature for 5 mins and serve.

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