Mini Chocolate Peanut Butter Cups

If you love the combination of sweet & salty, you'll love these!

These are a quick & easy way to get the taste of peanut butter cups you love with the exact amount of sweet and salt to suit your taste! You can increase or decrease the amounts of sweeteners or salt called for but do not swap the maple syrup in the chocolate for a solid sweetener as it affects the texture.

This recipe will make 24 mini cups. They keep well in the freezer, but don't typically last very long!

MINI CHOCOLATE PEANUT BUTTER CUPS

CHOCOLATE LAYER

2/3 cup coconut oil

1/2 cup unsweetened cocoa powder

6 tbsp maple syrup

PEANUT BUTTER LAYER

2 tbsp coconut oil

1/2 cup creamy peanut butter (I use unsweetened)

1 tbsp powdered sugar

(or maple syrup but we prefer the taste of powdered sugar in the PB layer)

1/4 tsp vanilla extract

1/8 tsp fine sea salt

Optional: flaky salt for sprinkling on top

Line a mini muffin pan with parchment liners.

Chocolate layer:

Melt coconut oil on low in a small saucepan (if you have a pan with a pouring spout, it works great for this layer). Add cocoa powder and maple syrup. Whisk until smooth. Place 1 teaspoon (or just enough to cover the bottom) in each mini liner. Freeze for 5 minutes or until solid.

Peanut butter layer:

Melt coconut oil on low in a separate saucepan. Add peanut butter, powdered sugar, vanilla, and fine sea salt to pan. Whisk until completely smooth. Spoon approx 1 tbsp of peanut butter mixture on top of frozen chocolate layer. Freeze for 10 minutes or until solid.

Top chocolate layer:

Add another teaspoon of chocolate on top of peanut butter layer.

Freeze for 10 minutes then sprinkle flaky salt on top if desired. Freeze until solid.

You can store in the refrigerator or the freezer, but we prefer them in the freezer.