OMG! Can you say Reese's Peanut Butter Cups?! I can confidently say that this recipe will satisfy every future craving I might have for the store bought version, stripped down to the essentials, and without all the refined sugar.
2/3 cup raw cacao powder
1/2 cup coconut oil
1/4 cup maple syrup
1/3 cup organic peanut butter (smooth works best)
You will need: a muffin tin, and muffin wrappers
In a small pot on very low heat, combine raw cacao, coconut oil and maple syrup and melt. Stir constantly so the chocolate doesn't burn.
Prepare your muffin tin, lining it with 8 small muffin wrappers.
Pour half of the chocolate mixture in the muffin wrappers divided. Place in freezer for 20-25 minutes until near frozen. Save the other half of the chocolate mixture for your last layer.
Warm the peanut butter on stove top on low heat. Pour it on top of the first layer of chocolate.
Place the cups back in the freezer for another 20 minutes or so to allow the peanut butter to solidify.
Warm the remaining half of the chocolate mixture again, and pour on top of the first 2 layers. Place in the freezer for another few hours, until totally frozen.
This recipe was modified from Joyous Health