A healthier version of one of my favorite treats, this dark chocolate peanut butter cup recipe is easy to make and uses only 4 ingredients: chocolate chips, peanut butter, coconut oil, and maple syrup.
Mix the nut butter filling ingredients well in a bowl. Freeze for 20 minutes.
Keeping your hands wet (so it doesn't stick as much) roll the nut butter filling into 12 2-3 teaspoon balls. Freeze for 5-10 minutes.
In the meantime in a double boiler melt the chocolate chips and oil. You can also do this using a mircowave*.
Add 2-3 teaspoon of melted chocolate to each muffin tin cup. Tap the muffin tin so the chocolate settles. (Tip: To add the 2-3 teaspoon, use the tablespoon measuring spoon. If you fill the tablespoon and pour, there is chocolate still stuck to the spoon... just the right amount.)
Gently add one nut butter disc to each cup.
Top with 2-3 teaspoon of melted chocolate.
Freeze for 20 minutes.
Store at room temperature or in the refrigerator for 1-2 weeks...if they last that long.
This recipe works with milk chocolate chips, bittersweet chocolate chips, and even white chocolate chips, so pick your favorite and go from there. You can even use vegan chocolate chips to make this recipe vegan.I use maple syrup as the sweetener in this recipe, but you can substitute with agave nectar, honey, and even monk fruit syrup.I have used both unsalted creamy and unsalted crunchy peanut butter to make this recipe, depending on what I have in the pantry. Both work, but creamy yields a more classic texture.*To melt the chocolate in a microwave, simply add the chocolate and coconut oil to a bowl and microwave it for 30 seconds at a time, stirring in between, until fully melted.