Ingredients
- 2 tbsp creamy peanut butter
- 1 tbsp full fat coconut milk
- 1 tbsp maple syrup
- 1/4 tsp vanilla extract
- pinch of salt (or more if you like it sweet *and* salty)
- 2 tbsp ground almonds
- 1/2 cup semi-sweet chocolate chips
- (You will also need 12 candy cups or mini cupcake liners)
Preparation
Step 1
1. In a small mixing bowl combine the peanut butter, coconut milk, maple syrup, and vanilla extract. Mix well and thoroughly stir in the salt and the ground almonds. Set aside.
2. In a dry glass bowl, microwave the chocolate chips on medium power for 45 seconds. Stir the chips around a bit and microwave again, on medium power for 30 more seconds. Stir and repeat until the chippers are completely melted.
3. Separate your candy cups or mini cupcake liners and use a butter knife (or any small knife with a rounded point) to coat the bottoms and sides of all the cups with the melted chocolate. A generous layer is best to keep the peanut butter cups from breaking. Freeze for five minutes or until the chocolate is hard and solid. *
4. Fill each cup with the peanut butter filling, but don't fill them all the way up to the top, leave a couple of millimeters for the chocolate topping. The filling should be quite sticky.
5. Top all the little cuppies with the rest of the melted chocolate. Spread the chocolate so that all the cups are nice and brown on top. You might need to reheat the chocolate if it's not soft anymore. Just 30 seconds in the microwave on medium power should do it. Freeze or refrigerate the cuppies until firm.