Nuttin Butter Cups

Peanut Butter and Chocolate- It’s pretty much the best combination EVER

BUT I’ve been trying really hard to be mindful of my diet and reducing my sugar intake, so I decided to try this “paleo” friendly recipe for peanut butter cups.  It’s so simple, coconut oil, almond or peanut butter, honey, cocoa and vanilla. I added some crunch to mine by sprinkling some chopped macadamia nuts on the almond butter layer before placing in the freezer. These little devils are “almost” guilt free and are cute for the kids during easter. The best thing, they are so simple to make, as long as you can wait out the time they need to set up in the freezer…

Nuttin Butter Cups

Chocolate Bottom Layer:

• 2 Tbsp Coconut Oil
• 2 Tbsp Natural Peanut or Almond Butter
• 1/4 cup high quality cocoa
• 2 tsp honey * use stevia if you want it sweeter
• 1 tsp vanilla

Heat and stir up mixture on a double boiler or a bowl over a boiling pot of water. Mix and pour into miniature cupcake containers and place in the freezer to setup for 10-15 minutes.

Peanut Butter Layer:

• 2 Tbsp Coconut Oil
• 4 Tbsp Natural Peanut or Almond Butter
• 1 tsp honey or stevia
• 1 tsp vanilla

Heat and stir up mixture on a double boiler or a bowl over a boiling pot of water. Mix and pour into miniature cupcake containers over the chocolate layer and place back in the freezer to setup for at least 30 minutes.