Intense, dark chocolate and rich, creamy peanut butter come together in this classic treat. This healthy recipe is all natural with coconut oil and maple syrup...sure to satisfy your sweet tooth. Vegan, gluten-free, and kid-approved: this is the ultimate dessert.
ADVANCED Servings: 12 Ready In: 45 min
4 oz Baker's Chocolate, broken into pieces
1/2 cup coconut oil
1 teaspoon vanilla extract
Dash of salt
1/4 cup maple syrup
1/2 cup natural creamy peanut butter, no sugars or oils added
2 tablespoons chopped peanuts, for garnish
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To prepare chocolate shell: Melt chocolate, coconut oil, vanilla, and maple syrup in a bain-marie (aka Double Boiler). Once melted, turn the heat off and add a dash of salt.
Spoon 1 tablespoon of the chocolate liquor into each of 12 muffin cups. Freeze for at least 15 minutes to set.
Keep chocolate liquor in a warm place on the stove.
To fill and finish cups: Spoon about 1 scant tablespoon of peanut butter into each chocolate cup.
Cover the peanut butter with another tablespoon or so of the chocolate liquor. Make sure everybody is covered.
Sprinkle on chopped peanuts.
Freeze to set, at least 15 to 20 minutes.
Keep frozen until ready to eat.
Chef's Tips: Pure Baker's Chocolate and Peanuts start us off...for nut-free options, use sunflower seed butter, tahini, or shredded coconut.
Yield: 12 cups
Amount Per Serving (1 cup)
Calories From Fat (79%) 170.81
% Daily Value
Total Fat 20.14g 31%
Saturated Fat 12.09g 60%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 17.91mg <1%
Potassium 171.96mg 5%
Total Carbohydrates 9.68g 3%
Fiber 2.32g 9%
Protein 4.26g 9%
Calcium 0mg 0%
Iron 21.63mg 120%
Vitamin A IU
Vitamin C 0mg 0%