4 Ingredient Raw Peanut Butter Chocolate Cups

4 Ingredient Raw Peanut Butter Chocolate Cups

4 Ingredient Raw Peanut Butter Chocolate Cups

 45 minutes

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Details

Serving Size: 12
Gluten-Free: True
Dairy-Free: True
Vegan: True
Vegetarian: True
Weight Watchers: 10 Points

Cuisine

condiment
dip
spread

Comments

Ingredients

2 to 3 tablespoons coconut flour, as needed
7 oz (200 g) dark chocolate (I used 72% dark), broken into pieces
2 tablespoons maple syrup
1 1/3 cups natural crunchy or smooth peanut butter
dash of vanilla

Instructions

Line a baking sheet with parchment paper.In a medium bowl, combine the peanut butter, maple syrup, vanilla and 2 tablespoons of the coconut flour until well blended.

Add additional coconut flour if the peanut mixture is too soft it should be pliable and easy to form into shapes with your hands.Using a tablespoon or ice cream scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Form into balls and flatten each ball slightly with your fingers.

Place in the freezer for 20 to 30 minutes until firm.Melt the chocolate in a small saucepan over low heat, stirring often, until melted.

Let cool for a few minutes and then dip each of the frozen peanut butter pieces into the chocolate to coat completely. Using a fork is a good way to do this and be sure to work quickly.

Transfer each peanut butter cup back to the baking sheet and return to the freezer.

Sprinkle with a little coarse sea salt if desired. Chill until set, about 1 hour or more. These will keep well in the freezer for several days, if they last that long.Note: You can make a half batch instead, but these are so good, you won't want to do that, especially as they keep so well.

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