3-Ingredient Dark Chocolate PB Cups

Move over Trader Joe, there’s a new dark chocolate peanut butter cup in town!

I love me some chocolate and peanut butter. But a gal can’t lose weight eating Reese’s cups every day (at least, this one can’t). So, here’s a waist-friendly peanut butter cup recipe that takes less than 15 minutes.

PB cups

Dark Chocolate Peanut Butter Cups

  • 3-4 bars of 85% dark chocolate (you can also buy bars of unsweetened baking chocolate and sweenten with Truvia/stevia)
  • 2 tsp coconut oil
  • 1/4 cup natural peanut butter
  • Mini cupcake papers

Chop chocolate and melt in a double boiler over simmering water. Add coconut oil and sweetener of choice (not sugar – keep it sugar free, yo! Even with a regular natural PB with a little sugar, these will still only have 1g or less of sugar each.), you can also add a pinch of sea salt here but it isn’t required. Lay out about 1 dozen mini cupcake papers on a baking sheet or platter. Pour roughly 1/2 the chocolate into the bottom of the papers – a 1/2 Tbsp measure makes it very easy. Toss in the fridge for 10mins, then add the prepared PB in the center of the chocolate layer and flatten with your finger. Top with remaining chocolate until PB is mostly covered and toss in the fridge until hardened. Store in the fridge or freezer in a Ziploc.

 

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