Homemade Gingerbread Peanut Butter Cups
Ingredients
- 1 1/4 cup chocolate chips
- 2 tbsp coconut oil
- 1/2 cup cashew butter
- 1/2 tsp ginger
- 1 tsp cinnamon
- 2 tbsp maple syrup
Preparation
Melt the chocolate chips and coconut oil by heating in 30-second intervals and stirring until fully melted.
Line a mini cupcake pan with liners and fill each cup about one-third full with half of the melted chocolate mixture.
Place in the freezer for 1 hour to set.
Prepare the filling by mixing cashew butter, ginger, cinnamon, and maple syrup together in a bowl.
Scoop the filling into the frozen chocolate cups, using about one-third of the cup depth, and flatten with a finger for a better shape if desired.
Pour the remaining melted chocolate over the filling to cover.
Return to the freezer for another hour to set completely.
Store the cups in the freezer for freshness.
