In a medium bowl add coconut oil, unsweetened dark cocoa powder, honey and 1 tablespoon of natural peanut butter. Mix to combine.
In a mini muffin tin add ½ tablespoon of the chocolate mixture to the bottom of 12 muffin cups. Place muffin tin in freezer for 10 minutes or until chocolate is firm.
Remove muffin tin from freezer and top with 1 teaspoon of peanut butter and spread out evenly with a spoon or small spatula. Then top with another ½ tablespoon of the chocolate mixture to evenly cover the peanut butter.
Place muffin tin back in the freezer for at least 20 minutes until firm.
To remove chocolate peanut butter cups from the muffin tin, stick the end of a knife down the side of the muffin tin and the cups should pop out.
Notes
This recipe can easily be doubled to make 24 peanut butter cups
Nutrition Information
Serving size: 1 cup Calories: 110 Fat: 8 g Saturated fat: 5 g Trans fat: 0 g Carbohydrates: 8 g Sugar: 1g Sodium: 20 mg Fiber: 2 g Protein: 3 g Cholesterol: 0 mg
Recipe by Lauren Sharifi Nutrition at https://laurensharifi.com/naturally-sweet-dark-chocolate-peanut-butter-cups/