4 Ingredient Raw Peanut Butter Chocolate Cups

If you have around 45 minutes to spend in the kitchen, 4 Ingredient Raw Peanut Butter Chocolate Cups might be an outstanding gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. This condiment has 263 calories, 9g of protein, and 17g of fat per serving. This recipe serves 12 and costs 67 cents per serving. If you have vanilla, dark chocolate, maple syrup, and a few other ingredients on hand, you can make it. It is brought to you by spoonacular user morchellachelle. If you like this recipe, take a look at these similar recipes: 4 Ingredient Raw Peanut Butter Chocolate Cups, Raw Chocolate Peanut Butter Banana Cups, and Microwave Peanut Butter Fudge topped with Chocolate & Mini Peanut Butter Cups | Muffins for Muffin.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Line a baking sheet with parchment paper.In a medium bowl, combine the peanut butter, maple syrup, vanilla and 2 tablespoons of the coconut flour until well blended. Add additional coconut flour if the peanut mixture is too soft it should be pliable and easy to form into shapes with your hands.Using a tablespoon or ice cream scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Form into balls and flatten each ball slightly with your fingers. Place in the freezer for 20 to 30 minutes until firm.Melt the chocolate in a small saucepan over low heat, stirring often, until melted. Let cool for a few minutes and then dip each of the frozen peanut butter pieces into the chocolate to coat completely. Using a fork is a good way to do this and be sure to work quickly.Transfer each peanut butter cup back to the baking sheet and return to the freezer. Sprinkle with a little coarse sea salt if desired. Chill until set, about 1 hour or more. These will keep well in the freezer for several days, if they last that long.Note: You can make a half batch instead, but these are so good, you won't want to do that, especially as they keep so well.

 

Step by step:

1. Line a baking sheet with parchment paper.In a medium bowl, combine the peanut butter, maple syrup, vanilla and 2 tablespoons of the coconut flour until well blended.

2. Add additional coconut flour if the peanut mixture is too soft it should be pliable and easy to form into shapes with your hands.Using a tablespoon or ice cream scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Form into balls and flatten each ball slightly with your fingers.

3. Place in the freezer for 20 to 30 minutes until firm.Melt the chocolate in a small saucepan over low heat, stirring often, until melted.

4. Let cool for a few minutes and then dip each of the frozen peanut butter pieces into the chocolate to coat completely. Using a fork is a good way to do this and be sure to work quickly.

5. Transfer each peanut butter cup back to the baking sheet and return to the freezer. Sprinkle with a little coarse sea salt if desired. Chill until set, about 1 hour or more. These will keep well in the freezer for several days, if they last that long.Note: You can make a half batch instead, but these are so good, you won't want to do that, especially as they keep so well.

Nutrition Information:

covered percent of daily need