Rachel Maser of Clean Food Crush

Yields 24 mini paper cups or 12 half-full regular muffin cups

Homemade Peanut Butter Cups

Store in the freezer... We LOVE eating these frozen!

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Ingredients

• 2 tbsp organic coconut oil
• 1- 9 oz bag chocolate chips, I love Lilly’s brand sweetened with stevia)
• 1/4 cup unsweetened almond, or cashew milk

Instructions

1. I used 2 mini muffin trays, lined with silicone liners. Very durable, high-quality paper liners work well, too!
2. Place 1-2 Tablespoons of natural nut butter in the bottom of each liner. Press gently, so they fill the cups, & get the nice creases.
3. Melt the chocolate, milk, and coconut oil by whisking continuously until smooth, on the stove top on medium heat. Double broiler method also works really well.
4. Once the chocolate, milk, & oil have combined and are smooth, pour a little bit of this chocolate mixture on top of the PB in each muffin cup.
5. Place pans in the freezer for about 2 hours to completely set.

Nutrition

Calories

404 cal

Fat

36 g

Carbs

17 g

Protein

2 g

Click Here For Full Nutrition, Exchanges, and My Plate Info