Peanut Butter Cups
Ingredients
¼ cup plus 1 ½ tsp.
coconut oil, divided
⅔ cup
Kowalski's Fresh Creamy Peanut Butter (from the Dairy Department), at room temperature
2 tsp.
Kowalski's Organic Madagascar Vanilla Paste or Vanilla Extract
¼ cup.
Kowalski's Pure Maple Syrup (or Kowalski's Pure Honey)
3 tbsp.
pure cocoa powder
- freshly ground Kowalski's Pink Himalayan Sea Salt, to taste (optional)
Directions
- In a small glass measuring cup, melt coconut oil in the microwave until fluid (about 30 sec.).
- In a small mixing bowl, combine ¼ cup melted oil, peanut butter, vanilla and maple syrup until smooth.
- Transfer ½ of the peanut butter mixture to a separate small mixing bowl; set aside to reserve.
- Add remaining oil and cocoa powder to the bowl; stir to combine.
- Scoop chocolate mixture evenly into 16 mini muffin cups lined with paper liners. Top evenly with peanut butter mixture; sprinkle with salt.
- Freeze cups until firm (about 20 min.); store in the freezer until ready to serve.
- Serve straight from the freezer or let stand at room temperature 1-2 min. before eating.
