Clean Eating Peanut Butter Cups

Happy Halloween!

This year I’m in the middle of a CrossFit challenge and committed to a clean diet – no refined sugar. Since there’ll be no sneaking candy from the bowl this year for me I had to make something that would give me my chocolate fix. Not to mention Alex, my chocolaholic husband who roped me into this crazy challenge!Reese’s Peanut Butter Cups have to be my all-time favorite treat. So, I made my own! I guess I can share some with Alex too.

This recipe calls for just a few simple ingredients to make 6 clean eating, refined sugar free, dairy free, gluten free peanut butter cups. * I learned pretty quickly on my first attempt that the chocolate will stick to the regular paper muffin cups. Use the all aluminum ones or just use a silicon muffin mold. 

Chocolate Coating:

1/2 cup unsweetened 100% cocoa powder

3 Tbsp. organic coconut oil (softened to liquid)

1/4 cup + 1 Tbsp. raw honey

Peanut Butter Center:

3 Tbsp. organic peanut butter (no added sugar)

1 Tbsp. raw honey

Pinch of sea salt to taste

Mix the chocolate coating ingredients together in a bowl until everything is incorporated. Be sure the coconut oil is in a liquid state then measure the honey out after the oil. This way the measuring spoon still has some oil in it and the honey just slides right out. Stir up the peanut butter mixture in a separate bowl. Use a silicone muffin pan or paper muffin cups so you can remove the peanut butter cups easily later.

Pour 1/2 Tbsp. chocolate mixture into the bottom of each aluminum muffin cup.

Place about a 1/2 Tbsp. dollop peanut butter mixture in the middle.

Pour another 1/4 – 1/2 Tbsp. chocolate mixture on top until the peanut butter is covered.

Place in the freezer to set up – at least 20 minutes. (Store them in the freezer or fridge then only take out the one you want to eat right then).

Pop out and enjoy!