Homemade Peanut Butter Cups – Clean Food
So easy! Holiday or Weekend Activity?!? Makes 24 mini cups or 12 bigger cups. I used 2 mini muffin trays, lined with silicone liners. Very durable paper liners work well, too!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp organic coconut oil
- 1- 9 oz bag chocolate chips (I love Lilly’s brand sweetened with stevia))
- 1/4 cup unsweetened almond (or cashew milk)
- 3/4-1 cup all-natural peanut butter or almond butter (no sugar added)
Instructions
- 1
I used 2 mini muffin trays, lined with silicone liners. Very durable, high-quality paper liners work well, too!
- 2
Place 1-2 Tablespoons of natural nut butter in the bottom of each liner. Press gently, so they fill the cups, & get the nice creases.
- 3
Melt the chocolate, milk, and coconut oil by whisking continuously until smooth, on the stove top on medium heat. Double broiler method also works really well.
- 4
Once the chocolate, milk, & oil have combined and are smooth, pour a little bit of this chocolate mixture on top of the PB in each muffin cup.
- 5
Place pans in the freezer for about 2 hours to completely set.