salted chocolate peanut butter cups

  • ½ cup (140g) smooth peanut butter 
  • ¼ cup (60ml) melted coconut oil
  • 100g dark chocolate, melted
  • 2 teaspoons melted coconut oil, extra
  • black sea salt flakes, to serve
  1. Line 12 x 1-tablespoon capacity mini muffin tins with paper cases. Place the peanut butter and coconut oil in a small saucepan over low heat and stir until melted and smooth. Divide between the tins and freeze for 15–20 minutes or until firm. 
  2. While the peanut butter cups are freezing, place the chocolate in a small bowl, add the extra coconut oil and mix until smooth. 
  3. Spoon the chocolate mixture into the cups, sprinkle with salt and return to the freezer for 10–15 minutes or until firm. Remove from the tin to serve. Makes 12

Tip: These peanut butter cups are best stored in the refrigerator until ready to serve.

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Susanne R

So simple and so good! I made it in a rectangle baking tray, which works as well but keep it really straight in the fridge. Keep the finished peanutchocolate treats in a cold place: at room temperature they melt away. Still tasty, but more messy…

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