Peanut Butter Cups

Serves: 12

Prep Time: 15-20 minutes

Cooking Time: 5-10 minutes

Ingredients:

• 460g of your favourite fair trade chocolate (milk or dark chocolate depending on your preference)

• ½ cup natural peanut butter

• 2 Tbsp maple syrup or sweetener of choice

• 2 Tbsp butter or coconut oil, melted

• 2 Tbsp almond flour

Directions:

1. Necessities: For this recipe you will either need the silicone muffin trays, parchment baking cups, or a generously greased regular muffin tin. Either way you will need about 12 spots. The silicone is definitely preferable so, if you have one or know a friend who does, use this option.

2. Melting: Fill a medium sized pot halfway with water and bring to a boil. Chop up the chocolate and put it in a glass bowl on top of the pot. Let the chocolate melt, stirring occasionally. If you are short on time or just don’t have the patience for this step no one will judge you for using the microwave.

3. Mix: Meanwhile, whip the peanut butter, maple syrup, butter/coconut oil, and almond flour together in a separate bowl.

4. Pour: Pour half the melted chocolate into the muffin tins/paper cups, filling them only halfway. Place these in the freezer for 15 minutes or until completely firm. 

5. Assemble: Put a dollop of the peanut butter mixture into the middle of each muffin tin onto the chocolate bottoms. Pour the rest of the chocolate into the muffin tins and put in the fridge or freezer until it has set. 

6. Enjoy: Store these in either the fridge or the freezer and enjoy shamelessly as needed :)