Dark Chocolate Peanut Butter Cups
I’ll say it: these dark chocolate peanut butter cups are WAY better than Reeses. Sorry purists. Rich and flavorful dark chocolate contains antioxidants called flavonoids and can lower LDL or “bad” cholesterol. Raw honey helps provide body and a little sweetness to the filling. Raw honey (with traces of bee pollen and propolis) is an antibacterial and antifungal and is believed to help with allergies and immunity. Seek out a natural peanut butter brand that only contains peanuts and salt for the best taste and texture.
2 3.5-ounce bars of dark chocolate (60-70%)
1/3 cup natural creamy peanut butter
2 tablespoons raw honey
flaked Maldon sea salt
1. Line a mini muffin tray with 12 paper liners.
2. Chop up chocolate bars and melt in the microwave or a double boiler. In a separate bowl, whisk peanut butter and honey together with a fork. Pop the peanut butter bowl in the fridge to chill.
3. Fill each paper liner with 1 teaspoon of melted chocolate and tilt the pan to completely cover the bottom and slightly up the sides of each paper liner. Pop into the freezer to harden.
4. Take a heaping 1/2 teaspoon scoop of the peanut butter mixture and roll into a ball. Place on top of the chocolate and press gently to flatten into a thick disk. You want to leave a very thin circle of chocolate around the peanut butter so that the chocolate will completely encase the filling. Repeat for all muffin cups.
5. Take 1 teaspoon of melted chocolate (or more) and cover each cup completely. Give the pan a little shimmy to flatten the surface of the chocolate. Top each with a pinch of sea salt and chill in the fridge. Serve once hardened. Make a bunch of friends fast.