If you’re a chocolate lover like me, you will love these peanut butter cups!
1 Cup Vegan Chocolate Chips
6 Tablespoons Chocolate PB2
3 Tablespoons Water
1 Tablespoons Coconut Oil
Sprinkle of Pink Himalayan Sea Salt
Note: If you’re wanting to make this even healthier, you can substitute Cacao Powder for Chocolate chips! Use roughly equal parts Cacao Powder and coconut oil, and add a bit of maple syrup to the Cacao mixture to sweeten it.
Heat the chocolate chips and coconut oil together until fully melted, and pour the first layer of chocolate into your molds.
(I use these reusable silicone cupcake liners.)
Put your liners or molds into the freezer for about 5 minutes, or until the chocolate has solidified.
Next, mix together about 5 tablespoons of the Chocolate PB2 powder with 3 Tablespoons of water. Layer a dollop of the Peanut butter mixture on top of your initial chocolate layer.
I suggest putting them back into the freezer at this point so that they set up and solidify before adding the last layer of chocolate.
Finally, top the peanut butter with chocolate so that the peanut butter is fully covered and sprinkle with Pink Himalayan Sea Salt.
Pop them back into the freezer for another 5 minutes and then they should be ready to eat!
The Cups should stay fresh in your fridge for about one week... if they last that long, that is.
(This recipe makes approximately 8 Cups.)