No-Bake Peanut Butter Cups

For 12 peanut butter cups, No-Bake Peanut Butter Cups keeps the list centered on pure maple syrup, vanilla extract and Pinch salt. Set aside about 80 minutes.

• Yield 12 peanut butter cups
• Ready in 80 minutes

Ingredients

Chocolate Mixture

• ⅓ cup ( 75 g ) coconut oil
• ⅓ cup ( 85 g ) peanut butter (natural or creamy –)
• ⅓ cup pure maple syrup
• ⅓ cup ( 28 g ) cocoa powder , natural, dark or Dutch-process
• ½ teaspoon vanilla extract
• Pinch salt
• ¾ cup ( 64 g ) unsweetened shredded coconut or quick oats

PB Mixture

• ⅓ cup ( 85 g ) peanut butter (natural or creamy –)
• 1 tablespoon pure maple syrup
• ½ to 1 tablespoon coconut oil

Instructions

1. Line a 12-cup muffin tin with muffin liners.
2. For the chocolate mixture, in a medium microwave-safe bowl, add the coconut oil, peanut butter, maple syrup, and cocoa powder. Microwave for 30-45 seconds, stir, and continue cooking in 20 second intervals until the mixture is melted and smooth.
3. Stir in the vanilla, salt and coconut (the mixture may be runny; that's ok). Scoop the mixture evenly into the bottom of the muffin liners. Refrigerate while making the peanut butter topping.
4. For the peanut butter mixture, in a small microwave-safe bowl, add the peanut butter, maple syrup and coconut oil. Microwave until melted and smooth (don't over heat).
5. Scoop the peanut butter mixture on the top of the chocolate mixture (it's ok if the chocolate layer isn't fully set up).
6. Refrigerate until set up, about an hour. Keep refrigerated and serve chilled.

Let the center settle before you cut it, or the slices will slump.