- 1/2 cup natural peanut butter
- 1/4 cup coconut oil
- 3 tablespoons maple syrup
- 1/4 teaspoon fine sea salt
- 3/4 cup dark chocolate chips
- Line a 12-cup muffin tin with paper liners.
- In a medium bowl, stir together the peanut butter, coconut oil, maple syrup and salt until combined.
- Divide the mixture among the 12 muffin cups, pressing it down firmly to make an even layer.
- Melt the chocolate chips in a double boiler or in the microwave.
- Spoon 1 tablespoon of melted chocolate over each peanut butter layer.
- Refrigerate for at least 30 minutes before serving.
vegan
gluten-free
desserts
healthy
peanut butter cups