Ingredients:
Peanut butter cups:
- 1/2 cup of coconut butter
- 3/4 cup of creamy peanut butter
- 3/4 cup of brown rice flour
- 2 tbsp of maple syrup
- 3/4 cup of non-dairy chocolate
- 1/2 of cup almond milk (make your own by soaking almonds)
Toppings:
- Pecans
- Almonds
- Cashew nuts
- Peanuts
Directions:
- Grease your muffin tin with coconut butter (I used a 12 count muffin tin for mini cups).
- In a small pan over medium heat, melt the coconut butter and peanut butter together. Once completely melted and mixed, add the flour slowly and mix thoroughly.
- Add the maple syrup, and mix until combined.
- Now, remove the peanut butter mixture from heat, and fill each of the muffin cups about 3/4 of the way.
- In a separate pan, add the almond milk, and chocolate and stir over medium heat until all of the chocolate is melted.
- Top each muffin cup with chocolate, and top with your favorite nuts.
- Store in the refrigerator for around 4 hours or overnight.
- Enjoy!
