Guilt Free Peanut Butter Cups

Ingredients

Makes 10 cups

Chocolate layer:

1/3 cup of melted coconut oil

3 Tbsp of raw cacao powder

1 tsp of maple syrup

1/2 tsp of vanilla extract

Peanut butter filling:

5 tsp of smooth 100% peanut butter

1 tsp of coconut flour

Flaky sea salt for topping

10 mini baking cases

Instructions

1) Place mini baking cases on a plate. In a medium bowl, stir together melted coconut oil, raw cacao powder, maple syrup and vanilla extract. Fill each case with a heaped 1/2 tsp of the chocolate mixture and swirl the chocolate around in each case so that it creates a thin layer on the bottom and sides. Place the plate of cups in the freezer for 10min.

2) While the first layer is in the freezer, make the peanut butter filling. In a small bowl, stir together peanut butter and coconut flour. Remove cups from the freezer, and add 1/2 tsp of peanut butter filling on top of each chocolate layer. Gently tap down the plate for the filling to set.

3) Cover each cup with a heaped tsp of the chocolate mixture, and sprinkle some flaky sea salt over them. Place back in the freezer to set for 15/20min. Store peanut butter cups in the fridge.