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Who doesn’t love peanut butter cups? Ok, Ok. I guess I know a couple people who don’t, but I’d venture say that the mass majority of us love them. They are one of my husband’s favorite candies, and as usual, I had to try to figure out a way to make them healthy! These are made with coconut oil, so they need to stay in the fridge or the freezer, or they will melt into a little puddle of chocolate sauce (but it’s OK if that happens – it tastes good on ice cream!). You could use any nut butter that you like, if you’re not eating peanuts. Sunbutter is especially delicious, but almond, cashew, and walnut butters are also delish (affiliate links)!
Healthy Homemade Peanut (or other Nut) Butter Cups with Coconut Oil
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1 cup coconut oil
1/4 cup organic cocoa powder
1 dropper full of vanilla stevia (I have decided I didn’t like the stevia)
dash of sea salt
Nut butter of your choice (chilled)
In a double boiler or a saucepan over very low heat, melt the coconut oil and sweetener (if using honey, you will need to whisk until the honey is dissolved). Add the cocoa powder and salt and whisk vigorously until well combined.
Add the stevia and remove from the heat.
Note: You can use pretty much anything to make these – ice cube trays, muffin tins, mini muffin tins, etc. I use a silicone mini muffin tins like this, as well as these awesome little silicone baking cups. The mini silicone baking cups work the best in my opinion and give you the most “realistic” Reese’s Peanut Butter cup look.
Either pour or use a spoon to fill the cups 1/4 full (I find a glass, Pyrex measuring cup works great). Stick the cups in the freezer for about 10 minutes or until the chocolate is hard. Remove from the freezer and using a 1/2 teaspoon measuring spoon, scoop the chilled peanut butter out and place in the cups. You can use the back of the spoon to press them down just a tad, but leave room for the chocolate to get all the way around the peanut butter. Next, pour or spoon the chocolate over the peanut butter until the cup is almost full and the peanut butter is covered. Place back in the freezer for 30-60 minutes. Now, they are ready to eat!
Don’t forget to store in the fridge or the freezer to keep them from melting!
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