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Peanut Butter Cups

Oh!-Mega!-Crunchy! Peanut Butter Cups (dairy free, gluten free)

Is your sweet tooth calling? How about making your own peanut butter cups? These are easy, yummy, and Oh-Mega-Crunchy!

(Makes 5 Individual Cups)

Chocolate:

- 3 Tbsp pure cocoa powder
- 3 Tbsp coconut oil/ or pure lard
- 3 Tbsp honey
- 1 Tbsp almond milk

Filling:
- 3 Tbsp unsweetened peanut butter
- 1 Tbsp Omega Crunch Sweet Cinnamon Shelled Flax (Or Roasted Maple)

Method:

Line a muffin tin with cupcake liners.

In a small saucepan, add all the ingredients for the chocolate, and stir constantly over medium heat. Once it is a smooth, liquefied sauce, spoon about ½ Tbsp of chocolate into the bottom of each cupcake liner. Use the back of the spoon to spread the chocolate in each liner. In a small bowl, stir the peanut butter and cinnamon flax seeds together. Spoon one rounded Tbsp of the peanut/flax mixture into each liner on top of the chocolate. Use the back of the spoon to evenly spread the mixture. Spoon the remaining chocolate sauce evenly over each layer of peanut/flax mixture.

Put the whole muffin tin in the freezer for about 2-3 hours.

Nutritional Info Per Serving (1 peanut butter cup):
182 cals, 14g carbs, 13g fat, 3g protein, 11g sugar, 2g fiber

Recipe by Kitchen Caleigh


 

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