Irresistible Peanut Butter Cups (gluten and dairy free, naturally sweetened)

Image If you have  not figured it out yet, I am addicted to sweets!  I just can't get enough.  No shame here. :)  Ok these things are truly irresistible.  You will not be able to eat just one... or two for that matter.  So delicious and so addicting, if I do say so myself! ;)  They are very easy to make too!  There are three layers to these.  The crust, peanut butter filling, then the chocolate topping.  Here is the recipe...

Peanut Butter Cups

The Crust Layer:

2/3 cup almond flour

2 TBL coconut oil

2 tsp cocoa

2 TBL honey

The Peanut Butter Filling:

1 cup peanut butter ( I used unsalted, fresh grind)

pinch of salt (if your peanut butter already has salt in it, you won't need to add this)

4 TBL maple syrup

The Chocolate Layer:

1/4 cup semi-sweet chocolate chips

1 TBL milk (I used raw milk)

Line a mini muffin tin for mini peanut butter cups or regular size muffin tin for big peanut butter cups with muffin liners.  Combine all the ingredients for the crust layer.  For mini peanut butter cups, put about 1 tsp or a little more into each cup.  For big peanut butter cups use about 1 TBL or a little more for each cup.  Put the entire muffin tin in the freezer while you  mix the next layer.

Mix the peanut butter and maple syrup together, making sure that it is a little more runny than normal peanut butter, but still able to hold its own shape.  Once you have reached your desired consistency add the peanut butter on top of the crust.  I fill my mini muffin liners almost to the top.  For big cups, you might just want to eye ball what would be an equal amount to fill each cup.  Put them in the freezer again while you are melting your chocolate.

Put your chocolate chips and milk in a sauce pan and heat over a low heat, stirring constantly, until it is just melted.  The chocolate should be smooth.  Spoon a little bit of chocolate over each peanut butter cup.  Spread using a spoon, covering with chocolate.  If you want ALOT of chocolate you could double this part of the recipe. :)  Once all cups are covered with chocolate, return the muffin tin to the freezer to finish hardening all together.  I would freeze for at least 1 hour to make sure they are good and hard.  Makes about 24 mini cups or 12 big cups.  Store in an air tight container.  You can put them in the fridge but you don't have to.  I don't think they will seriously last long enough to go bad if you leave them out! :)  Let me know your thoughts!  My sis always requests I make these for her for ANY occasion! Image