Peanut Butter Cups


Makes 16 with mini cupcake liners

  • 1 1/2 cups dark chocolate chips
  • 1/2 cup natural, organic peanut butter (can sub out other nut butters)
  • 2 tablespoon maple syrup (the real stuff!)
  • 1 tablespoon coconut flour
  • 1/4 teaspoon Pink Himalayan salt


  1.  Line mini muffin tin with cupcake liners
  2. Melt half of the dark chocolate over a double boiler and drop about a tsp into each cupcake liner.
  3. For the peanut butter, stir the pb, syrup, flour, and salt in a bowl. Scoop out about a teaspoon, roll into a little ball, and then slightly flatten.
  4. Place on top of the chocolate in the muffin tin and press lightly. 
  5. Melt the remaining chocolate and spoon over the top. Sprinkle with extra salt if you'd like to finish.
  6. Cool at room temperature or refrigerator.
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