4 Ingredient Raw Peanut Butter Chocolate Cups
4 Ingredient Raw Peanut Butter Chocolate Cups is a side dish that serves 12. One serving contains 263 calories, 9g of protein, and 17g of fat. For 67 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 41 person were glad they tried this recipe. This recipe from foodandspice.blogspot.com requires coconut flour, dark chocolate, maple syrup, and vanilla. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is solid. If you like this recipe, take a look at these similar recipes: Raw Chocolate Peanut Butter Banana Cups, Microwave Peanut Butter Fudge topped with Chocolate & Mini Peanut Butter Cups | Muffins for Muffin, and Death by Peanut Butter: Peanut Butter Cookies with Chocolate Peanut Butter Cups.
Servings: 12
Ingredients:
2 to 3 tablespoons coconut flour, as needed
7 oz (200 g) dark chocolate (I used 72% dark), broken into pieces
2 tablespoons maple syrup
1 1/3 cups natural crunchy or smooth peanut butter
dash of vanilla
Equipment:
baking paper
baking sheet
bowl
ice cream scoop
sauce pan
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
