Receta Peanut Butter Cups
What is the true definition of healthy when referring to food? I have actually seen blog post titles that say “healthy candy”. Isn’t that an oxymoron? I usually stat that something is healthier than its counterpart.
That’s exactly how I feel about my homemade Peanut Butter Cups. Not exactly as healthy as an apple, true.
I know chocolate or sweets in general aren’t necessarily healthy, but really I follow the moderation rule. As long I eat them in moderation then it’s okay. Now I didn’t say that it’s easy to limit your intake. But we can try. And as long as we try then we are headed in the right direction. Right? Right!
Peanut Butter Cups
- Author: Marlene Baird
- Serves: 12
- BOTTOM LAYER
- 2 Tablespoons coconut oil, as soft as possible without liquefying
- ¼ cup smooth peanut butter
- 1 Tablespoon granulated sugar
- 1 teaspoon vanilla bean paste
- ¼ cup unsweetened cocoa powder
- TOP LAYER
- 2 Tablespoons coconut oil, as soft as possible without liquefying
- 1 teaspoon vanilla bean paste
- ¼ cup smooth peanut butter
Line a mini muffin tray with 12 cupcake lines
Stir all ingredients for the bottom layer together until smooth
Divide among the wells (each should be about half full).
Put the tray in the freezer on a flat surface and freeze until solid (It took mine about 10 minutes).
Meanwhile, stir all ingredients together for the top layer until smooth
Divide on top of the set chocolate mixture.
Return to the freezer and freeze until solid (it took me an additional 10 minutes). Store the treats in the freezer.
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They soften rather quickly so I wouldn’t take them farther than the freezer and directly into your mouth.
I sprinkled a few with coarse sea salt for yummy sweet and salty taste.
Thanks for stopping by and have a great day.
Marlene
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