Chocolate and Maple Deep Roasted Peanut Butter Cups
Ingredients
Chocolate layers
- 100g Lindt Excellence 70% Dark Chocolate
- 15ml Naturya Coconut Oil, melted
Peanut butter layer
- 50g Manilife Deep Roast Smooth Peanut Butter
- 10ml maple syrup
- 10ml Naturya Coconut Oil, melted
Preparation
Line a muffin tray with cupcake liners.
Melt the chocolate and stir in the coconut oil until fully combined.
Using half the melted chocolate, divide and pour into the five cupcake liners. Place the tray in the freezer for 10-15 minutes.
While the base chocolate layer sets, mix together the peanut butter, maple syrup and coconut oil for the peanut butter layer.
Remove the tray from the freezer and pour the peanut butter mixture over the set chocolate layer, dividing equally between the 5 cups. Ensure the peanut butter mixture touches the edges of the cupcake liners.
Pour over the remaining chocolate between the 5 cups, again, ensuring the chocolate spreads to the edges. Freeze for at least 30 minutes to set.
Remove from the freezer and remove the cupcake liners. Store in the fridge for up to a week.
