Let’s start this week off right, shall we? I’d like to celebrate the world’s most perfect and harmonious marriage in existence. By this I am of course referring to chocolate and peanut butter, the ultimate couple.
One of my most favourite treats used to be Reese’s Peanut Butter Cups, eaten icy cold, right out of the fridge. Back in my trick or treating days I loved the houses that chose to hand them out and when I became the hand-er out of Halloween candy, I was one of those houses.
However, now I don’t feel super comfortable with consuming the petroleum derived preservatives found in the commercial version so I have been on a mission to recreate these little cups of bliss with natural ingredients. I found a few recipes on Pinterest that looked like they fit the bill so I’ve made a few tweaks and have come up with something to be proud of.
Try this recipe out and you can feel proud too!
Gather up your ingredients…
Coconut oil, cocoa powder, peanut butter, maple syrup and vanilla.
Pour in the slightly melted coconut oil…
And whisk until smooth.
Pour into paper lined cups.
After a short stint in the freezer they are ready to bite into…
Somebody stop me 🙂
These are an amazing, sweet treat and go perfectly with a nice cup of peppermint tea.
This recipe was inspired by Practical Paleo.
- 1/2 cup coconut oil, slightly melted but not hot
- 1/2 cup cocoa powder
- 1/2 cup natural chunky peanut butter
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- Line a muffin tin with 10 paper liners.
- Combine all ingredients in a bowl and whisk until smooth.
- Pour evenly into muffin liners, approximately 1/2 full.
- Place in freezer for 15 minutes until set.
- Store in the freezer or fridge.