I love love love peanut butter. I also loveeee me some good dark chocolate. The other day while at whole foods, I saw that they had 100% chocolate. I got to thinking, like I always do in grocery stores LOL... What if I just use pure chocolate and add a little bit of coconut sugar to cut the harsh bitterness of pure chocolate, and make some peanut butter cups. And voila!. I personally love this version better than my original recipe. But, I like a more bitter, dark, true chocolate. It's also has more antioxidants! I can never have too many of those! Bring the truck in and fill me up! For you normal people out there just use a chocolate that's about 70 percent or higher. Most importantly of all---ENJOYYYYY!!!!
YEILD APROX. 12 MINI PEANUT BUTTER CUPS
WHAT YOU WILL NEED:
12 mini muffins cups
Small cookie tray
100 grams 100% chocolate Ghiradelli brand
1/2 cup Organic eanut Butter
4 tbsp. Coconut Sugar
2 tbsp. Coconut Oil
A pinch of salt (4 clicks) Couple drops pure vanilla
First melt the chocolate. Do this buy filling a pot with approximately 3-4 inches of water. Set it on medium heat with place a glass bowl in the middle of the pot. Place you're chocolate squares in the medium bowl with 1 tablespoon of coconut oil. Allow it to melt completely. Stir, occasionally, to incorporate the chocolate with the coconut oil. Once it's completely melted, add your 4 tablespoons of coconut sugar and mix until completely blended. Turn off heat and leave it bowl on the pot to keep warm.
In a small bowl, scoop out 1/2 cup of peanut butter and add in 1 remaining tablespoons of melted coconut oil. Mix well to incorporate and set aside.
Line a small cookie tray with muffin or cupcake liners. With a spoon, scoop in a little melted chocolate to cover the bottom of each liner. Should be a little less than a teaspoon. Place in the freezer for about 3-4 minutes to let the chocolate set. Add about a teaspoon of your peanut butter and coconut but oil mix to each liner. Than, scoop more melted chocolate to cover the top, about 1.5 teaspoons.
Return to the freezer for about 45 minutes until serving. Try and keep your cookie tray flat so that your cups settle evenly.