Description
Super simple coconut oil dark chocolate peanut butter cups. Just 5 ingredients and less than 30 minutes for minimally processed, vegan, gluten & soy free, wholesome decadence!
Ingredients
Scale
Coconut Oil Dark Chocolate
- 1/3 cup coconut oil
- 1/3 cup cocoa powder
- 3 tbsp maple syrup
- 1/4 tsp vanilla extract
5 Ingredient Coconut Oil Chocolate Peanut Butter Cups
- 1 recipe coconut oil chocolate
- 1/3-2/3 cup natural peanut butter (room temperature)
- optional toppings: Flaked coconut, chopped nuts, dried fruit, hemp hearts, etc.
Instructions
Coconut Oil Dark Chocolate
- In a warm bowl, whisk together: melted coconut oil, cocoa, maple syrup, and vanilla extract.
Assembly (layered cups)
- Spoon 1 level layer of chocolate into each cup (the amount is up to you, I find about 3/4 – 1 tsp to be about right.) and pop them in the freezer for 5-10 minutes until hard.
- Top each chocolate layer with about 1 tsp of peanut butter (add more if you loove the PB.) Freeze for 15-20 minutes until the peanut butter layer hardens.
- Repeat step 1: Spoon 1 level layer of chocolate into each cup (the amount is up to you, I find about 3/4 – 1 tsp to be about right.)
- Optional: Add toppings like chopped nus and goji berries.
- Pop them in the freezer for 5-10 minutes until hard.
- Enjoy!
Assembly (swirled cups)
- Spoon 2 tsp of melted chocolate into each cup.
- Spoon 1 tsp of melted peanut butter into the cup.
- Grab a knife or skewer and twirl it through the melt-y peanut butter/chocolate mixture until you achieve a pretty swirl effect.
- Pop them in freezer until hard.
- Enjoy!
Notes
Use the melted coconut oil chocolate as soon as possible. As the chocolate sits the cocoa seems to absorb the coconut oil and the mixture can start to look a little lumpy. It won't affect the flavour but your cups won't look as smooth.