Peanut Butter Cups
Prep Time 20 minutes
Freezer Time 20 minutes
Servings 18 Mini Peanut Cups
Calories 317 kcal
Ingredients
- 200 g quality dark chocolate 80% cocoa powder
- 250 g creamy peanut butter no sugar added
- 30 ml pure honey
- 25 g almond flour
- 2 pinches fine sea salt
Instructions
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Line 2 mini muffin pans with 9 paper liners.
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Place 60g chocolate in a microwave-safe bowl.
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Microwave the chocolate on high for 30 seconds. Remove and stir gently. If the chocolate is not melted, repeat the process once more.
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Divide the chocolate among paper liners, coating bottom, and sides.
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Place the cups in the freezer for 10 minutes.
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In the meantime, combine peanut butter, honey, and almond flour in a bowl, until smooth.
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Remove the cups from the freezer. Fill each cup with an equal amount of peanut butter and smooth the top.
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Pop back in the freezer for 10 minutes.
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Melt the remaining chocolate in a microwave.
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10. Remove the cups from the freezer and generously coat with remaining chocolate.
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11. Sprinkle with salt and freeze 10 minutes.
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12. Remove the peanut butter cups from the freezer and discard the paper liners.
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13. Serve cups.