Dark Chocolate Peanut Butter Cups
A healthier gluten-free alternative to regular Peanut Butter Cups that tastes 100 times better. Takes less than 20 minutes to make, including clean-up.
Prep Time 20 minutes
Total Time 20 minutes
- 1 cup unsweetened shredded coconut
- 3/4 cup rolled oats, gluten-free, if necessary
- 1/4 cup maple syrup
- 1/4 tsp cinnamon
- 1 tsp pure vanilla extract
- 1/2 cup natural peanut butter
- 1/8 cup melted coconut oil
- 6 oz dark chocolate
- 1/2 tsp coconut oil, melted
- finely chopped nuts or coconut, or flaky sea salt like Fleur de Sel for garnish
Line 24 mini muffin tins with paper or reusable liners.
Put first 7 ingredients in a food processor and pulse until well mixed and starting to clump together. You may have to scrape the sides of the processor once or twice.
Make small (approximately 3/4 Inch diameter) balls of dough and press firmly into the mini muffin cups, filling about 3/4 full. Leave room for the chocolate topping.
Melt chocolate over, not in, simmering water. Stir in coconut oil.
Pour over the top of each peanut butter cup. Gently slide the pan back and forth on the counter to evenly distribute the chocolate.
Immediately garnish with toppings of your choice.
Refrigerate until set.
Calories: 129kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Sodium: 27mg | Potassium: 123mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1.2mg