Peanut Butter Cups
This recipe has been a favorite for years! (I was inspired by a recipe I found that was the springboard for this one, but it’s been so long ago, that I’m sorry I don’t know who to give attribution for the original idea.)
- Blender or Food Processor
- Mini Muffin Pan
- 1 C. coconut oil
- 1/2 C. cocoa or cacao
- 1/4 C. maple syrup
- 1/3 C. pumpkin puree
- 1/3 C. peanut butter
- 1/3 C. dates
- 2 tsp. maple syrup
- dash of salt
- Mix together the coconut oil, cocoa and maple syrup.
- In a blender or food processor combine the pumpkin puree, peanut butter, dates, maple syrup, and salt until smooth.
- In a mini muffin tin, with a small spoon, spread one layer of the chocolate mixture on the bottom of a muffin cup. Add a layer of the peanut butter mixture on top, followed by a final layer of chocolate {each muffin cup should have three layers: chocolate, peanut butter, chocolate}. Repeat until you run out of chocolate and peanut butter mixtures.
- Cover tin with a plastic wrap and freeze for 2 hours. Enjoy!