What’s better than Peanut Butter and Chocolate? Nothing. We’ve determined this from my Peanut Butter Balls. One night, I wanted some peanut butter balls, but I didn’t have enough peanut butter for them. So, next best thing? Peanut Butter cups.These little babies only have 5 ingredients. And even better, 5 pure / from scratch ingredients, I might add! Virgin coconut oil, cocoa powder, our homemade vanilla extract, pure NH maple syrup, and our homemade peanut butter.Super simple. In a small pan on medium / low I mixed the oil and cocoa powder.Then added the maple syrup and vanilla and mixeduntil smooth.
Poured just about 1/4 of the way full in the liners,then a little plop of peanut butter in the center. In retrospect, I should have used more peanut butter for a better peanut butter to chocolate ratio.Then I topped them off with the remaining chocolate……and gave the tin a gentle tap on the table to even out the chocolate.Into the freezer for a few hours and we had these lovely from scratch peanut butter cups! These have a pretty high taste of coconut from the oil and they’re softer than a traditional peanut butter cup. In hindsight, probably too much oil for these little guys and I’ll cut it down a bit next time and using a refined coconut oil would have helped cut some of the strong coconut flavor. But I personally liked the added coconut flavor and although my husband made a comment about how he didn’t like it as much, it didn’t stop him from eating them before I was even done taking photos, so it couldn’t have been too much of deterrent 😉
- 1 cup of cocoa powder
- 1 cup of coconut oil
- 1/3 cup of maple syrup
- 2 teaspoons of vanilla extract
- 1/3 cup of peanut butter - divided
- In a small pan on medium low, melt coconut oil and mix with cocoa powder. Add maple syrup and vanilla and mix well until smooth.
- Line a muffin tin with liners and then fill each liner 1/4 way full. Add a large teaspoon - 2 size dollop of peanut butter to center of cup. With remaining chocolate, top off the cups with just enough chocolate to cover the peanut butter.
- Gently lift tray and tap on work surface to even and level the chocolate.
- Freeze for at least 2 hours or until chocolate is completely set.
- Note: these cups are on the softer side even after frozen.