Homemade Peanut Butter Cups

Makes 8 PB Cups

What you need:

1 Cup semi-sweet chocolate chips or chunks*
1 1/2 Tablespoons unrefined coconut oil
8 Tablespoons peanut butter for filling (or your choice of nut butter)
Crunchy sea salt for topping - I love Maldon sea salt flakes

*If using chocolate melting wafers, then you do not need to add coconut oil.

I use silicon cupcake liners because they allow you to pop out the cups so easily and they are of course, reusable! #ecofriendly

You can also use regular cupcakes liners or parchment lined cupcake tins.

Melt chocolate with coconut oil in a heat safe bowl in the microwave for 30 second increments until completely melted and smooth. Usually takes no more than 45-60 seconds.

Pour a thin layer of chocolate mixture into your liners to create the bottom layer. Put those liners directly into the freezer for about three minutes to set the chocolate. Once set, scoop about a tablespoon of peanut butter on the frozen bottom layer of each cup. Then pour just enough additional chocolate mixture to cover the peanut butter. Sprinkle with a little sea salt. Place them back into the freezer for a couple more minutes to set. Pop them out of the liners and store in a tupperware in the fridge. They will last two weeks in the fridge, but you will have eaten them all by then :)

The perfect bite

Try making them with almond butter, cashew butter, tahini, or any other kind of nut or seed butter you love!