PEANUT BUTTER CUPS
Mix together peanut butter and maple syrup, then freeze it for 20 minutes.
With wet hands, roll into 12
2-3 teaspoon balls.
Freeze for 5-10 mintues.
Melt the chocolate and coconut oil over a bain marie or in a microwave.
Add 2-3 teaspoons of the melted chocolate to each cup in a lined muffin tin. Shake to settle the chocolate.
Flatten each peanut butter
ball into a disc and
add to each cup.
Top with another 2-3 teaspoons of the melted chocolate. Then, shake to settle and level.
Freeze for 20 minutes. Then, store at room temperature
or in the refrigerator.
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