Creamy and delicious peanut butter cups... and hard to stop at one!
Line a 12 cup muffin tray with cases.
In a bowl, prepare the base by combining the butter with raw cacao powder, half the peanut butter, half the vanilla, and half the stevia powder. Blend until smooth with a hand blender.
Divide the mixture into each of the prepared muffin cases and place in the freezer for approximately 10 minutes, or until firm.
While the bases are setting, prepare the topping by combining the melted coconut oil with remaining peanut butter, vanilla extract and stevia powder. Blend until smooth with a hand blender as before.
Remove bases from the freezer and divide top layer evenly over bases. return to freezer to set for approximately another 20 minutes.
Chocolate peanut butter cups are ready to enjoy. Store leftovers in the freezer.
Ingredients
Directions
Line a 12 cup muffin tray with cases.
In a bowl, prepare the base by combining the butter with raw cacao powder, half the peanut butter, half the vanilla, and half the stevia powder. Blend until smooth with a hand blender.
Divide the mixture into each of the prepared muffin cases and place in the freezer for approximately 10 minutes, or until firm.
While the bases are setting, prepare the topping by combining the melted coconut oil with remaining peanut butter, vanilla extract and stevia powder. Blend until smooth with a hand blender as before.
Remove bases from the freezer and divide top layer evenly over bases. return to freezer to set for approximately another 20 minutes.
Chocolate peanut butter cups are ready to enjoy. Store leftovers in the freezer.
