Dark Chocolate Peanut Butter Cups
Homemade dark chocolate peanut butter cups with 4 ingredients and none of the garbage you get from store bought brands. They’re rich and creamy, dark and decadent and have no refined sugar.
Ingredients
- 12 ounces 72% cacao dark chocolate divided
- 4 tsp coconut oil divided
- 1/2 cup creamy peanut butter natural
- pinch sea salt coarse
Instructions
- Add paper liners to a standard cupcake pan.
- Chop 6 ounces of dark chocolate into small pieces.
- Add chopped chocolate and 2 teaspoons of solid coconut oil to a heat-safe bowl.
- Microwave in 30 second intervals, stirring after each, until chocolate is melted and smooth.
- Spoon an equal amount of melted chocolate into the bottom of cupcake liners then use the back of a spoon to brush chocolate halfway up the sides of each liner.
- Place cupcake pan in the freezer until chocolate is set, approximately 5 minutes.
- Remove pan from the freezer and top each layer of chocolate with an equal amount of peanut butter. Smooth to level.
- Return pan to the freezer for 5 to 10 minutes or until peanut butter sets.
- Chop remaining 6 ounces of dark chocolate.
- Add chopped chocolate and 2 teaspoons of solid coconut oil to a heat-safe bowl.
- Microwave in 30 second intervals, stirring after each, until chocolate is melted and smooth.
- Remove pan from the freezer and top each layer of peanut butter with an equal amount of chocolate.
- Freeze for 5 minutes.
- If desired, sprinkle sea salt on top of peanut butter cups.
- Return to freezer for 5 minutes or until chocolate is set.
- Soften peanut butter cups at room temperature for 15-20 minutes before enjoying.
- Cover and store peanut butter cups in an airtight container in the refrigerator or freezer. Do not store at room temperature or they will melt.