Chocolate Peanut Butter Cups

Steps

1. Line a 12-cup muffin tin with paper liners or use a silicone muffin mold. Melt the dark chocolate and coconut oil together using a double boiler or in the microwave in 20-second intervals, stirring between each until smooth.

2. Spoon about 1 tablespoon of melted chocolate into each liner, tilting and swirling to coat the bottom evenly. Place the muffin tin in the freezer for 10 minutes until the chocolate layer is firm.

3. While the chocolate sets, stir together the peanut butter, raw honey, and sea salt in a small bowl until combined. The mixture should be thick but scoopable.

4. Remove the tin from the freezer. Drop a rounded teaspoon of the peanut butter filling into each cup, pressing it down gently with the back of the spoon. Leave a small border around the edges so the top chocolate layer can seal it in.

5. Spoon the remaining melted chocolate over the peanut butter layer, covering it completely. Tap the tin against the counter a few times to level the chocolate and release air bubbles. Sprinkle a few flakes of sea salt on top of each cup.

6. Refrigerate for at least 20 minutes until fully set. Peel away the liners and serve cold or at cool room temperature.

Why It Works

Dark chocolate provides a rich cacao flavor along with magnesium and iron, while the coconut oil gives the chocolate shell a clean snap when you bite through it. Natural peanut butter delivers protein and healthy fats that make these genuinely satisfying rather than just sweet. The raw honey binds the filling and adds gentle sweetness without the blood sugar crash of refined sugar.

Tips

• Almond butter swap. Use almond butter or cashew butter for a different flavor profile. Cashew butter makes an especially creamy, mild filling.
• Mini cups. Use a mini muffin tin for bite-sized cups that are easier to portion. Reduce the chocolate and filling amounts per cup by half.
• Clean edges. For professional-looking cups, use a small offset spatula to smooth the top chocolate layer before it sets.