Coconut Condensed Milk Peanut Butter & Dark Chocolate Cups
Ingredients
- 3/4 teaspoon vanilla extract
- sea salt
- can of coconut milk
- maple syrup
- 2 1/4 cups dark chocolate chips
- 1/4 cup refined coconut oil
- 3/4 cup runny peanut butter
- 1/4 cup coconut flour and 2 tbsp maple syrup
Preparation
Make condensed milk: Add entire can of coconut milk to a sauce pot and bring to a boil. Watch closely; as soon as milk starts to boil, turn heat down to low and stir in maple syrup or coconut sugar. If you’re not watching it closely, it will bubble over and cause a mess
Bring to a simmer and simmer 35-40 minutes, until mixture is reduced by approximately half and is thickened significantly. Stir in 3/4 teaspoon vanilla extract and half of the sea salt. Pour into a heat-proof bowl and refrigerate
For cups: melt 2 1/4 cups dark chocolate chips in the microwave on 20 second increments, stirring btw. Stir in 1/4 cup refined coconut oil, then pour 1 tbsp into 12 lined cupcake tins. Freeze. In a bowl, stir together 3/4 cup runny peanut butter, 1/4 cup coconut flour and 2 tbsp maple syrup. Scoop 2 tsps pb mixture into each frozen cup and freeze again, at least 15 mins. When condensed milk is cooled, add 1 tbsp to each cup, followed by the rest of the melted chocolate, evenly distributed. Gently shake tins to spread chocolate. Sprinkle with Maldon salt (optional). Now refrigerate cups 1 hours and keep leftovers in the fridge