A while back, I treated myself to a wonderful new cookbook, But I Could Never Go Vegan. Since I’d been craving peanut butter–no idea why!–and, company was coming later in the day, I thought I’d make them a treat. This is so simple to make.
This is a simple recipe and yes, very yummy! Chocolate and peanut butter… match made in heaven. And I have made it again, and again! For a holiday version, check out my chocolate rum cups!
And, since everyone who has indulged has asked for the recipe, here it is! 🙂 I sometimes replace the oat flour with ground homemade granola. I like the crunchiness of the granola.
Ingredients
Filling
½ cup smooth or crunchy peanut butter
3 tablespoons oat flour (finely ground oatmeal)
1 tablespoon powdered sugar (or finely ground cane sugar)
Pinch of salt if using unsalted peanut butter
Chocolate Cups
1 cup chocolate chips
1 teaspoon coconut oil
Topping
Coarsely chopped peanuts or almonds for topping (optional)
Instructions
Combine peanut butter, oat flour, sugar and salt. Stir well; refrigerate to firm up.
Melt chocolate chips and coconut oil in top of double boiler, or in 15 minute increments in the microwave. Just be careful not to burn your chocolate!
Line 1 mini muffin pan with 12 liners.
Fill bottom of liners with a heaping teaspoon of melted chocolate; use about half of melted chocolate for the bottoms and the other half for the tops.
Place a ball of peanut butter mixture (about a teaspoon, rolled into the palm of your hand) into the chocolate; press slightly so the chocolate rises up the sides.
Pour remaining melted chocolate over the peanut butter, ensuring that no peanut butter is visible.
Sprinkle with coarsely chopped nuts.
Refrigerate to allow the chocolate to harden.
