Coconut Milk Peanut Butter Dark Chocolate Cups
Ingredients
- entire can of coconut milk
- maple syrup or coconut sugar
- 3/4 teaspoon vanilla extract
- sea salt (half for condensed milk)
- 2 1/4 cups dark chocolate chips
- 1/4 cup refined coconut oil
- 3/4 cup runny peanut butter
- 1/4 cup coconut flour
- 2 tbsp maple syrup
- Maldon salt (optional)
Preparation
Add entire can of coconut milk to a sauce pot and bring to a boil, watching closely to avoid boiling over.
As soon as it boils, turn heat down to low and stir in maple syrup or coconut sugar.
Bring to a simmer and simmer for 35-40 minutes until mixture is reduced by approximately half and significantly thickened.
Stir in 3/4 teaspoon vanilla extract and half of the sea salt.
Pour into a heat-proof bowl and refrigerate until cooled.
Melt 2 1/4 cups dark chocolate chips in the microwave on 20 second increments, stirring between each interval.
Stir in 1/4 cup refined coconut oil.
Pour 1 tablespoon of the chocolate mixture into each of 12 lined cupcake tins and freeze until solid.
In a bowl, stir together 3/4 cup runny peanut butter, 1/4 cup coconut flour, and 2 tablespoons maple syrup to make the peanut butter mixture.
Scoop 2 teaspoons of the peanut butter mixture into each frozen chocolate cup and freeze again for at least 15 minutes.
Once the condensed milk is cooled, add 1 tablespoon to each cup.
Pour the remaining melted chocolate evenly over the cups.
Gently shake the tins to spread the chocolate evenly.
Sprinkle with Maldon salt if desired.
Refrigerate the cups for at least 1 hour and keep leftovers in the fridge for storage.