It’s a well known fact that dark chocolate + peanut butter = DELICIOUSNESS. But dark chocolate and peanut butter with loads of processed ingredients that you can’t pronounce? No thank you. This is why I’ll pass on the Reeses, thankyouverymuch.
Instead, I opt to make my own dark chocolate PB cups with real, whole foods. The only ingredients are: raw cacao, coconut oil, maple syrup, sea salt, and peanut butter (organic and without any oils).
The recipe is super easy and takes minutes to prepare. Just pop them in the fridge when done (or, if you live in a warmer climate, put them in the freezer). I’m currently in England and the coconut oil stays pretty solid, even in the summer!
-Dark Chocolate (For recipe, click HERE)
-Organic peanut butter without any oils (to make raw PB cups, use raw PB)
-small cupcake papers
Place cupcake papers on a plate. Using a small spoon, pour your dark chocolate into the cupcake papers until they are 1/3 full. Next, scoop a dollop of peanut butter on top of the chocolate until the cupcake paper is now 2/3 full. Lastly, pour on more dark chocolate until full. I like to sprinkle a bit of sea salt on top before putting into the freezer to cool.
P.S. Try a few accompanied with a cup of peppermint tea. Oh so good. 😉