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Peanut Butter Cups

Source of Recipe


From "The Year of Cozy" by Adrianna Adarme



List of Ingredients



• ½ cup unsalted or salted creamy peanut butter
  
• 2 Tbsp confectioners' sugar
  
• Sea salt
  
• 1 cup cocoa powder
  
• ½ cup coconut oil, melted and warm
  
• â…“ cup maple syrup
  
• 1½ tsp vanilla extract
  






Instructions



1. Place liners into 9 muffin cups. In a small bowl, add the peanut butter and the confectioners' sugar. Using a hand mixer with the whisk attachment, beat until light, fluffy, and completely combined. If using unsalted peanut butter, add a few pinches of sea salt to taste. (I like Maldon.)
   
   
2. In a medium bowl, combine the cocoa powder, coconut oil, maple syrup, and vanilla extract. Stir until very smooth.
   
   
3. Spoon 1 tablespoon of chocolate mixture into each liner. Smack the muffin tin on the counter to even out the chocolate. Transfer to the freezer for 5 minutes, or until the chocolate is firm.
   
   
4. Remove the muffin tin from the freezer and add 1 to 2 teaspoons of peanut butter mixture to each cup. Top with 1 to 2 additional tablespoons of chocolate and place in the freezer for 5 to 10 minutes, or until firm.
   
   
5. Transfer to the refrigerator to thaw for about 30 minutes. Store in the refrigerator until ready to serve. When it's time to serve, sprinkle a pinch of sea salt atop each peanut butter cup.
   
   Makes 9 peanut butter cups
   
   






Final Comments


Since this recipe contains no stabilizers for the chocolate, if the peanut butter cups are kept at room temperature for too long, they'll melt, so just be sure to keep them in the refrigerator until serving.