Peanut butter cups never tasted so good. You can now make these at home.
• ½ cup Natural Organic Dutch Processed Cocoa or RAW Cacao powder
• ½ cup of Xylitol
• ½ cup of Coconut Oil (Nutiva, virgin cold pressed – NOT refined)
• ½ cup of peanut Butter-select an all natural, unsweetened version (Laura Scudders)
• Small muffin paper/foil cups (Candy sized that fit into a mini muffin tin- should hold 1TBS of mixture)
Combine coconut oil and Xylitol first over low heat and allow Xylitol to dissolve. Please note: the more you stir, the creamier the oil/X mixture becomes. Then add peanut butter and cocoa. Blend until smooth and then spoon 1 tbsp mixture into each cup that has been placed into a mini muffin tin- do not over fill. Place tray in freezer for 30 minutes the oil will set up. 1 to 2 cups are a serving size and this dessert will melt in your mouth. You may substitute any nut butter you choose for individual preference/allergy.
