Sugar-Free Peanut Butter Milk Chocolate Cups


Step 1Place the peanut butter (smooth or chunky) and half of the coconut oil in a bowl and microwave for a few seconds, until soft enough to mix and combine.

Step 2Place a bowl over saucepan filled with about 1 cup (240 ml) of water and bring to a boil. Keep on low heat and make sure the water doesn't touch the bowl (or you can use a double boiler). Add the milk chocolate chips or chopped chocolate bar and the remaining coconut oil and let it melt. Stir to combine and take off the heat.

Step 3Use a silicon muffin pan and spoon about a tablespoon (15 ml) into each cup. Place it the freezer for 10 minutes to set.
Note: We're using a medium sized muffin tray to make medium cups but you can use a smaller muffin pan to make more bite-sized mini cups.

Step 4Add the peanut butter layer, a heaped tablespoon per cup. Place back in the freezer for 10 minutes.

Step 5Once set, add the remaining melted milk chocolate, about 1 tablespoon (15 ml) each. Sprinkle with a few flakes of sea salt. Return back into the freezer to set for another 10 to 15 minutes.

Step 6When set, pop out of the silicon pan and keep refrigerated in a sealed container in the fridge for up to 5 days. Freeze for up to 3 months for longer storage.

Step 7Enjoy directly from the fridge or freezer.