- 1 (3.5 oz) 85% dark chocolate bar, dairy free
- 1/2 cup of Morama Peanut Butter Spread
- 1/2 tbsp maple syrup
- 1/2 tbsp coconut flour
- a pinch of salt
- Sea salt, to sprinkle on top
- Line a muffin tray with 9 mini cups.
Melt the chocolate: Place 1.75 oz of chocolate in a microwave-safe bowl and microwave in 30 second increments until the chocolate is melted. You can also melt the chocolate in a saucepan over low heat; stirring frequently.
Once chocolate is melted, add 1 tsp to the bottom of each cup. Use the spoon to push / spread the chocolate down the sides. Once you've filled all the cups, transfer the tray to the freezer for a few minutes until chocolate hardens.
Make the peanut butter filling: add peanut butter, maple syrup and coconut flour to a medium bowl and mix until smooth. Spoon 1/2 tbsp of the batter into each cup over the chocolate. They should get filled almost to the top. Place the tray back in the freezer while you melt the rest of chocolate bar.
Spoon 1 tsp of melted chocolate on top of the peanut butter, making sure to cover all of the peanut butter filling. Freeze for 5-10 minutes until the chocolate is solid. Once the cups are firm, you can store them in the refrigerator or freezer until ready to eat. Makes 9 mini peanut butter cups.