Peanut Butter Cups

Fit Foodie Finds 
made 12

        I only had granulated sugar and it wasnt good when I added it to the chocolate mixture. It actually made the chocolate grainy and not smooth like a peanut butter cup should be.  I warmed up the choco mixture on the stove b/c coconut oil was solid. So I put the chocolate mixture into the high power blender and it made it more smooth, it worked really well. Next time use powdered sugar or honey or maple syrup. But the granulated sugar still was successful
       Mine weren't even layers and smooth, but oh well, definitely still delicious. Its My first try

INGREDIENTS

BOTTOM LAYER (CHOCOLATE)

• 1/3 cup all-natural peanut butter, creamy*
• 2.5 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons maple syrup

TOP LAYER (PEANUT BUTTER)

• 1/3 cup all natural peanut butter, creamy
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup
• Himalayan sea salt

INSTRUCTIONS

1. Line a muffin tin with 12 muffin liners. Spray with coconut oil cooking spray and set aside.
2. In a medium bowl, stir all ingredients for the bottom layer (chocolate) together until smooth. Set aside.
3. In another medium bowl, stir all ingredients for the top layer (peanut butter) together until smooth. Set aside.
4. Scoop a heaping 1/2 tablespoon of the chocolate layer into each muffin cup. Repeat until you’ve filled around 12 cups. Then, pick up the entire muffin tin and shake and tap until the layer is set evenly. You should get around 12 cups.
5. Repeat the same thing with the peanut butter layer, plopping around 1/2 tablespoon on top of the chocolate layer. Pick up the entire muffin tin one last time and shake and tap until your cups are even.
6. Finally, sprinkle each cup with some Himalayan sea salt.
7. Place muffin tin in the freezer for 30 minutes or until firm. Enjoy!
8. Store healthy peanut butter cups in the freezer to enjoy for later.