A chocolate-free holiday is, for many of us, a recipe for Grinchy behavior. Good news: you can keep the peace with a batch of homemade better-for-you cups filled with creamy peanut butter goodness. Plus, you get the chance to elevate them with exciting add-ins like 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.
10 oz chopped vegan dark chocolate or vegan chocolate chips
3 Tbsp melted coconut oil, divided
1 tsp cinnamon
1/4 tsp cayenne (optional)
3 Tbsp cacao nibs (optional)
1/2 cup smooth natural peanut butter
1/4 tsp flaky salt (optional)
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 coconut oil, cinnamon and cayenne (if using). Set bowl in pot filled with about 1 inch of 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 pot on stovetop to keep warm. Alternatively, combine chocolate, 2 Tbsp 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 and to incorporate cacao nibs once mixture is melted.
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.