All of the chocolatey, peanut-buttery delicousness of a Reese’s Peanut Butter Cup without the refined sugar, dairy, and lord knows what chemicals. Full disclosure: It’s possible I will eat all of these for dinner tonight.
For the Chocolate:
1 ¼ cup food grade cacao butter finely chopped
2 tbsp coconut oil
1 cup raw cacao
4 tbsp maple syrup
1 tsp vanilla
Pinch of sea salt
Pinch of cayenne
For the Filling:
1/2 cup peanut butter
2 tablespoons maple syrup
12 tablespoon almond flour
1/4 teaspoon sea salt
Line a mini muffin pan with the 24 mini paper liners and set aside.
Add about 1 inch of water to a medium saucepan and bring to a simmer over medium heat.
Place a glass or ceramic mixing bowl on top Make sure the bowl does not touch the boiling water to create a double boiler.
Add finely chopped cacao butter and coconut oil and let melt, stirring occasionally with a wooden spoon. Once melted, carefully remove bowl from heat and add maple syrup and vanilla. Next add sea salt, cayenne, cinnamon, and stir with a whisk until blended. Then add cacao and whisk until blended.
Pour a teaspoon of the chocolate into each of the cup liners, and then place the pan into the refrigerator to set the chocolate.
Prepare the peanut butter filling by mixing together all of the ingredients in a medium bowl. Measure a teaspoon of the filling, then roll it into a ball smooshing slightly on two sides to make more of a disk shape.
Press the peanut butter filling into each cup.
Add about a teaspoon of the remaining top into each cup until the peanut butter is completely covered with chocolate. You’ll want the top to appear smooth and even. Allow the cups to cool at room temperature, or put them in the fridge to speed up the process. Store the cooled cups in the refrigerator or EAT THEM ALL IMMEDIATELY!