These peanut butter cups are reminiscent of my chocolate peanut butter cups from The Kind Diet. This recipe includes our mykind Organics superfood blend for an energizing boost! Let me know how you like it below.
Serves: 12
Use Organic 🙂
For the Chocolate:
- ½ cup unsweetened and unsalted creamy peanut butter
- ½ cup cacao
- ½ cup maple syrup
- ½ cup coconut oil melted
- 2 tablespoons coconut butter or coconut manna
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
For the Maca Peanut Butter:
- ½ cup unsweetened and unsalted creamy peanut butter
- ½ cup coconut oil melted
- ¼ cup maple syrup
- 2 Tablespoons mykind Organics Maca Powder
- 2 Tablespoons coconut butter or coconut manna
- ½ teaspoon vanilla extract
Directions:
- Line 12 cupcake cavities with cupcake liners.
- In a blender, place all chocolate ingredients and blend until smooth.
- Pour chocolate about 1/2 to 3/4 of the way up of each cupcake cavity.
- Place in freezer for about 10 minutes.
- Next, place all maca peanut butter ingredients into the blender and blend until smooth.
- Pour peanut butter mixture on top of each chocolate piece and then freeze again until they are set (about 10 minutes).
- Store cups in freezer for up to 2 months.
Enjoy 🙂
