Today I decided to combine two of my favorite things; peanut butter and chocolate. Isn’t that two of everyone’s favorite things?!
Here’s what really happened; I made these and ate half of the batch. Now I’m feeling pretty sick, but I don’t regret a thing! 😉 Although I do have a workout date with a friend in two hours and eating 12 chocolate peanut butter cups probably wasn’t the smartest thing. We’ll just call it a learning experience and move on… and eat the other 12 after the workout!
Chocolate Peanut Butter Cups
makes 24 mini pb cups
9 tablespoons coconut oil (melted)
6 tablespoon cacao
4 1/2 tablespoons agave
3 teaspoon vanilla
1/4 cup dates
1 tablespoon peanut butter
1 teaspoon water
Line mini cupcake pan. In a microwave safe bowl combine 3 tablespoons of melted coconut oil, 2 tablespoons cacao, 1 1/2 tablespoons agave, and 1 teaspoon of vanilla. Mix together and portion out evenly into candy liners. You should have just enough for 24. Place in freezer. In a food processor blend together dates, peanut butter, and water to create filling. Once mixed, remove pan from freezer and put a small amount of filling on top of set up chocolate. Your filling shouldn’t touch the edges of the liner. Once that is completed, place pan back into the freezer. Make the remainder of your chocolate; combining 6 tablespoons melted coconut oil, 4 tablespoons cacao, 3 tablespoons agave, and 2 teaspoons vanilla. Remove pan from freezer and fill the candy liners enough to cover the filling. Once each liner is filled, place in the freezer one more time. Let them set up, approximately 30 minutes. Remove, enjoy!!
I store these in the freezer and remove them a few minutes before serving/eating them. They might be okay in the fridge as well, but I can’t say for sure. If you give it a try, let me know 🙂