Delightfully sweet, yet not overly so, these homemade peanut butter cups are an indulgence you can feel good about.
Healthy? Not necessarily… but with natural and unrefined ingredients these homemade peanut butter cups hit the spot.
I like to have these on hand during the holidays when I’d otherwise be tempted to indulge in many refined sweets. These are so good it helps me keep to my “whole food” ideals.
- Powdered cocoa (I use the kind not processed with alkali)
- Melted coconut oil
- Honey (preferably raw)
- Peanut butter, softened (preferably homemade)
- Yes, the quantities are missing from this recipe, but only because it depends on the container you use. I'm figuring you're all smart enough to figure that part out. 😉
- You'll use a 1:1:1:1 ratio of the cocoa, oil, and honey (I used ¼ cup for a small pan about 4x6 in) and mix together until smooth. Pour into a greased pan (or press waxed paper into the pan so you can just pull it out when slicing) and freeze until firm, about one hour.
- Mix the peanut butter with a touch of honey, just enough so it's slightly sweet. For the same small pan, I used about ½ cup and 1 Tbsp honey. Spread over the frozen chocolate layer.
- Mix together the same amount of cocoa, oil, and honey as you did for the first layer and spread over peanut butter.
- Freeze until firm, about 1 more hour.
- Hide from your family. Or give it away to keep from eating all of it!
- keep these cold as they will start to melt a bit over 75 degrees because of the coconut oil
- you can also use butter in place of the oil for different flavor and to keep them from melting at room temp
- make them in cupcake liners (mini or regular) for true “PB cup” form!