SALTED CARAMEL PEANUT BUTTER CUPS


Here’s a fun twist on classic peanut butter cups – dairy free dark chocolate, creamy peanut butter sweetened with maple syrup, and a homemade caramel sauce. These salted caramel peanut butter cups are dairy, gluten and refined sugar free but are so decadent and delicious. Give it a try!


Here’s what you’ll need:

  • 2 cups dairy free chocolate
  • 2 tbsp + 1 tbsp coconut oil
  • 2 tbsp almond butter
  • 1/4 cup coconut sugar
  • 2 tbsp coconut milk
  • 1/2 cup creamy peanut butter
  • 4 tbsp coconut flour
  • 2 tbsp maple syrup
  • flaky salt for topping

Melt the chocolate by microwaving the chocolate chips with 2 tbsp of coconut oil in 30 second increments.

Line a cupcake pan with muffin liners and fill each ~1/5 of the way full to create the bottom of the peanut butter cup. Chill in the refrigerator until hardened, about 20 minutes.

While the chocolate chills, make the caramel by bringing the almond butter, coconut sugar, coconut milk and 1 tbsp coconut oil to a boil in a sauce pan. Reduce heat to low and whisk constantly until everything is combined. Remove from heat and let cool to thicken.

In a small bowl, mix the peanut butter with coconut flour and maple syrup. Spoon the peanut butter mixture evenly onto each chilled chocolate, then top with the cooled caramel sauce. Cover with more of the melted chocolate, sprinkle with flaky salt and chill in the refrigerator until hardened.


SALTED CARAMEL PEANUT BUTTER CUPS

Ingredients:

  • 2 cups dairy free chocolate
  • 2 tbsp + 1 tbsp coconut oil
  • 2 tbsp almond butter
  • 1/4 cup coconut sugar
  • 2 tbsp coconut milk
  • 1/2 cup creamy peanut butter
  • 4 tbsp coconut flour
  • 2 tbsp maple syrup
  • flaky salt for topping

Instructions:

  1. Melt the chocolate by microwaving the chocolate chips with 2 tbsp of coconut oil in 30 second increments.
  2. Line a cupcake pan with muffin liners and fill each ~1/5 of the way full to create the bottom of the peanut butter cup. Chill in the refrigerator until hardened, about 20 minutes.
  3. While the chocolate chills, make the caramel by bringing the almond butter, coconut sugar, coconut milk and 1 tbsp coconut oil to a boil in a sauce pan. Reduce heat to low and whisk constantly until everything is combined. Remove from heat and let cool to thicken.
  4. In a small bowl, mix the peanut butter with coconut flour and maple syrup. Spoon the peanut butter mixture evenly onto each chilled chocolate, then top with the cooled caramel sauce.
  5. Cover with more of the melted chocolate, sprinkle with flaky salt and chill in the refrigerator until hardened.

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