Copycat Reese’s PB Cups
Serves 12
Directions
- 1Line a 12-cup muffin pan with paper liners.
- 2In a small bowl, mix together the peanut butter, maple syrup, coconut flour, and vanilla until a cookie dough like texture forms.
- 3Scoop 1 tablespoon portions and shape the peanut butter filling into 12 disks. Freeze for 10 minutes to set.
- 4Melt the chocolate and coconut oil together in 20-second intervals in the microwave, stirring in between.
- 5Spoon about 1 tablespoon of the chocolate into each muffin cup. Add your peanut butter disks.
- 6Spoon the remaining chocolate over each peanut butter disk and bang the muffin tin on the counter a few times to release any air bubbles.
- 7Freeze for 20 minutes to set. Unwrap from the paper liners and enjoy!
Ingredients
- 1 cup creamy all-natural salted peanut butter
- 1/4 cup pure maple syrup
- 2 1/2 tbsp coconut flour
- 1 tsp vanilla bean paste
- 1 1/2 cup dark chocolate chips
- 1 tbsp coconut oil
Equipment
muffin panpaper linerssmall bowlmicrowave
Tips
- Leftover peanut butter cups can be stored in an airtight container in the fridge for 2 weeks.
- They will soften slightly at room temperature.
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