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.
nuts,finely chopped or coconut, or flaky sea salt like Fleur de Sel for garnish
Instructions
Line 24 mini muffin tins with paper or reusable liners.
Put the 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 ¾ Inch diameter) balls of dough and press firmly into the mini muffin cups, filling about ¾ full. Leave room for the chocolate topping.
Melt ¾ of the chocolate over, not in simmering water. Remove from the heat before all the chocolate is completely melted and stir in the remaining chocolate. Stir in a little coconut oil.
Pour the melted chocolate 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. Finely chopped salted peanuts, or flaky sea salt are both delicious.
Refrigerate until set.
Notes
These peanut butter cups freeze well. Store in a tightly covered container in the freezer for up to 3 months.