Makes 5 large or 10 small cups
1 heaping cup of chopped dark chocolate or chocolate chips
1 tbsp + 2 tsp coconut oil, divided
⅓ cup creamy natural peanut butter
2 tbsp maple syrup or honey
Pinch of sea salt
Hot Cocoa granola
Flaky sea salt
Place paper liners in your mini or regular muffin tins (or better yet, a silicone version works really well for this as it’s guaranteed non-stick!)
In a double boiler or a small metal bowl over a saucepan of boiling water, melt the chocolate completely and stir in 2 tsp coconut oil. Remove from the heat, then use a small spoon to place about ½ ich of chocolate into the bottom of each of your muffin cups (depends on the size - you might need more or less to coat the bottom).
In a separate bowl, whisk together your peanut butter, maple syrup, melted coconut oil and a pinch of salt. The mixture should be thick and smooth.
Using the peanut butter mixture, take about 2 tsp for regular or ½ tsp for mini muffin cups and place on top of the chocolate in each muffin cup. Then take a small chunk of granola and place it on over the peanut butter. Lastly, use your remaining melted chocolate to cover the granola and peanut butter completely (almost to the top of each muffin cup). Sprinkle the top of each cup with granola, chopped peanuts and flaky sea salt, if desired.
Place the peanut butter cups in the freezer for at least 45 minutes to firm up. Remove them from the muffin tin, store in the fridge or freezer and enjoy!
Made by our talented guest recipe developer Emma Kula! You can find more of Emma's delicious recipes at Kula's Kitchen here.