These no-bake PB cups are so easy and tasty, they’ll quickly become a weekly habit.
Ingredients:
- 1 chocolate chips
- 2 tbsp coconut oil
- 1/2 cup natural peanut butter
- 1/4 cup almond flour
- 1-2 tbsp of honey or maple syrup
- Pinch of salt
Instructions:
- Melt your chocolate and coconut oil using the double broiler method, or in a microwave (20-30 sec bursts) and stir until smooth.
- Spoon 1-2 teaspoons of melted chocolate into the bottom of each mini muffin liner and tap the tray so the chocolate spreads evenly.
- Freeze for 10 minutes.
- In a bowl mix together the almond flour, peanut butter, sweetener and salt until it forms a thick scoopable dough.
- Place a small ball of PB filling onto the harden chocolate base and flatten.
Spoon more melted chocolate over the top until the filling is covered. Tap the tray to spread evenly. - Freeze or refrigerate until fully set (20-30 minutes)
- Lasts in the fridge for up to 2 weeks!
Tip: Sprinkle flaky salt on top!
