The chances of finding someone who hasn’t unapologetically devoured a package of chocolate peanut butter morsels at some point in time is as likely as a snowstorm in the Sahara.
And, yes, making a batch of homemade better-for-you cups filled with creamy peanut butter goodness is far from a high-flying feat. Plus, you get the chance to elevate them with exciting add-ins such as spices, crunchy cacao nibs, and a whisper of salt. If you don’t want to use peanut butter, almond butter works great too. Or if you want these to be nut free, employ sunflower butter.
For the most antioxidant goodness, choose chocolate that contains at least 70 percent cocoa.
Place 16 mini-muffin silicone or paper cups on baking sheet or large cutting board. You can also stuff them into a mini-muffin cup tray.
In heatproof steel or glass bowl, place chocolate, 2 Tbsp (30 mL) coconut oil, cinnamon, and cayenne (if using). Set bowl in pot filled with about 1 in (2.5 cm) water (be sure the bowl does not touch the water). Bring water to a slight simmer and heat chocolate, stirring often, until smooth. Stir in cacao nibs, if using. Turn off heat and leave the pot on stovetop to keep warm. Alternatively, combine chocolate, coconut oil, cinnamon, and cayenne in microwave-safe bowl and cook on medium power in 15-second intervals until melted, stirring well in between each interval.
In separate bowl, stir together peanut butter and remaining melted coconut oil.
With small spoon, scoop in a little melted chocolate to cover the bottom of each mini-muffin liner. Place in freezer for about 5 minutes or refrigerator for about 20 minutes to slightly set. Divide peanut butter among muffin cups and place remaining chocolate over peanut butter to cover. Sprinkle on flaky salt if using. Return to freezer or refrigerator until cups are set. Keep chilled in refrigerator until ready to serve.
This recipe is part of the Scratch Batch collection.
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