i made these on the weekend when i wanted to test out my new silicone muffin pan. i basically used this recipe, except i had no chocolate chips, so i had to make my own chocolate using this recipe. these are way, way better than the store bought ones. and way bigger too.
peanut butter cups:
3/4 cup natural peanut butter
1/4 cup peanuts, ground in food processor
1/4 cup flaked coconut, ground to flour in food processor
1 cup oats, ground to flour in food processor
1/2 cup maple syrup
1/2 cup coconut oil
2/3 cup (or more) cocoa powder
1/4 cup maple syrup (or more to taste)
put the last three ingredients in a measuring cup or bowl that fits over a small pot with simmering hot water. mix over the hot water pot until liquid.
pour chocolate into the muffin tins just so the bottoms are covered (i made 12, but you can make less if you want the chocolate to peanut butter ratio to be higher). put in the freezer for 10 minutes
mix first 5 ingredients until a dough forms. put a spoonful on top of each chocolate bottom you have made in the muffin tin. flatten it out a bit but not to the edges.
pour the remaining chocolate over the peanut butter mixture in the tins so the peanut butter is just covered (you may need to reheat the chocolate a bit)
place in the freezer again for an hour or more. then run some hot water on the bottom of the tin and pop out the cups. a silicone pan is sweet at this point.
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