OKAY. If you do not have cacao powder yet you seriously need to go out and buy some. It has taken my healthy eating to a whole new level because it allows me to make delicious desserts that are refined sugar free and still tasty. I think that cutting back on sugar is one of the hardest parts (at least for me) of eating healthy. SO recipes like these are essential.
I have a slight addiction to reese’s peanut butter cups but I think we all know that they are not good for you. These hold their own against them and I am seriously questioning why I did not try this out sooner. The only thing is, I found the coconut oil to be a little strong since I am actually not the biggest fan of coconut. Next time I make these I might try putting in less coconut oil and adding a bit more maple syrup.
The recipe that I am using today was found on: Claire K Creations. Check her website out because she has some great stuff on there!
120 ml coconut oil
60 ml cacao powder
2 tbsp PURE maple syrup
Organic peanut butter (a dollop into the middle of each)
1/4 tsp of sea salt
- Place the coconut oil, cacao, salt and maple syrup in a small jug and whisk together until smooth.
- Line 2 12-hole mini-muffin tins with cupcake or chocolate liners.
- Pour a little chocolate into each one to fill them about a third of the way.
- Put the chocolate in the freezer for 30 minutes to set.
- Spoon about half a teaspoon of peanut butter in the middle of each one and if it was firm peanut butter, pour the chocolate over the top to cover it. If the peanut butter was a bit runny you will have to freeze them again until it is firm.
- Refrigerate the finished chocolates to set and store in the fridge until serving.