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Homemade Peanut Butter Cups
So SIMPLE to make! Fun Activity with kids too!!
(Makes 24 mini paper cups or 12 half-full regular muffin cups)
Ingredients:
- 2 tbsp organic coconut oil
- 1- 9 oz bag dark chocolate chips, I love Lilly’s brand sweetened with stevia if you’re watching sugar content
- 1/4 cup unsweetened almond or cashew milk
- 3/4-1 cup all-natural peanut butter or almond butter (no sugar added)
Directions:
I used 2 mini muffin trays, lined with silicone liners. Very durable, high-quality paper liners work well, too!
Place 1-2 Tablespoons of natural nut butter in the bottom of each liner. Press gently, so they fill the cups, & get the nice creases.
Melt the chocolate, milk, and coconut oil by whisking continuously until smooth, on the stove top on medium heat. Double broiler method also works really well.
Once the chocolate, milk, & oil have combined and are smooth, pour a little bit of this chocolate mixture on top of the PB in each muffin cup.
Place pans in the freezer for about 2 hours to completely set.
Store in the freezer… We LOVE eating these frozen!
Enjoy!
⤠Rachel
Ingredients
- 2 tbsp organic coconut oil
- 1- 9 oz bag chocolate chips, I love Lilly’s brand sweetened with stevia)
- 1/4 cup unsweetened almond, or cashew milk
- 3/4-1 cup all-natural peanut butter or almond butter (no sugar added)
Instructions
- I used 2 mini muffin trays, lined with silicone liners. Very durable, high-quality paper liners work well, too!
- Place 1-2 Tablespoons of natural nut butter in the bottom of each liner. Press gently, so they fill the cups, & get the nice creases.
- Melt the chocolate, milk, and coconut oil by whisking continuously until smooth, on the stove top on medium heat. Double broiler method also works really well.
- Once the chocolate, milk, & oil have combined and are smooth, pour a little bit of this chocolate mixture on top of the PB in each muffin cup.
- Place pans in the freezer for about 2 hours to completely set.
Store in the freezer... We LOVE eating these frozen!
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