4 Ingredient Raw Peanut Butter Chocolate Cups

Ready in : 45 mins

You can never have too many condiment recipes, so give 4 Ingredient Raw Peanut Butter Chocolate Cups a try. One serving contains 285 calories, 8g of protein, and 22g of fat. For 67 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. 41 person have made this recipe and would make it again. It is brought to you by foodandspice.blogspot.com. A mixture of vanilla, chocolate, maple syrup, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. Overall, this recipe earns a pretty good spoonacular score of 52%.

Diets

GLUTEN FREE

DAIRY FREE

LACTO OVO VEGETARIAN

FODMAP FRIENDLY

VEGAN

Ingredients

coconut flour

2 tablespoons

chocolate

200 g

maple syrup

2 tablespoons

smooth peanut butter

1.3333334 cups

vanilla

1 dash

Cooking in Steps

1
Line a baking sheet with parchment paper.In a medium bowl, combine the peanut butter, maple syrup, vanilla and 2 tablespoons of the coconut flour until well blended.

coconut flour

peanut butter

maple syrup

vanilla

baking paper

baking sheet

bowl
2
Add additional coconut flour if the peanut mixture is too soft it should be pliable and easy to form into shapes with your hands.Using a tablespoon or ice cream scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Form into balls and flatten each ball slightly with your fingers.

coconut flour

ice cream

peanuts

ice cream scoop

baking sheet
3
Place in the freezer for 20 to 30 minutes until firm.Melt the chocolate in a small saucepan over low heat, stirring often, until melted.

chocolate

sauce pan
4
Let cool for a few minutes and then dip each of the frozen peanut butter pieces into the chocolate to coat completely. Using a fork is a good way to do this and be sure to work quickly.

peanut butter

chocolate
5
Transfer each peanut butter cup back to the baking sheet and return to the freezer.

peanut butter

baking sheet
6
Sprinkle with a little coarse sea salt if desired. Chill until set, about 1 hour or more. These will keep well in the freezer for several days, if they last that long.Note: You can make a half batch instead, but these are so good, you won't want to do that, especially as they keep so well.

coarse sea salt

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4 Ingredient Raw Peanut Butter Chocolate Cups

Diets

GLUTEN FREE

DAIRY FREE

LACTO OVO VEGETARIAN

FODMAP FRIENDLY

VEGAN

Ingredients

coconut flour

2 tablespoons

chocolate

200 g

maple syrup

2 tablespoons

smooth peanut butter

1.3333334 cups

vanilla

1 dash

Cooking in Steps

1 Line a baking sheet with parchment paper.In a medium bowl, combine the peanut butter, maple syrup, vanilla and 2 tablespoons of the coconut flour until well blended.

coconut flour

peanut butter

maple syrup

vanilla

2 Add additional coconut flour if the peanut mixture is too soft it should be pliable and easy to form into shapes with your hands.Using a tablespoon or ice cream scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Form into balls and flatten each ball slightly with your fingers.

coconut flour

ice cream

peanuts

3 Place in the freezer for 20 to 30 minutes until firm.Melt the chocolate in a small saucepan over low heat, stirring often, until melted.

chocolate

4 Let cool for a few minutes and then dip each of the frozen peanut butter pieces into the chocolate to coat completely. Using a fork is a good way to do this and be sure to work quickly.

peanut butter

chocolate

5 Transfer each peanut butter cup back to the baking sheet and return to the freezer.

peanut butter

6 Sprinkle with a little coarse sea salt if desired. Chill until set, about 1 hour or more. These will keep well in the freezer for several days, if they last that long.Note: You can make a half batch instead, but these are so good, you won't want to do that, especially as they keep so well.

coarse sea salt

Nutrition ?

Similar Recipes

Buffalo Wing Hummus

Bing's Mango Salsa

5-Minute Blueberry Chia Jam

Guacamole

Green Chili Cheddar Dip (Guest Post)

1
Line a baking sheet with parchment paper.In a medium bowl, combine the peanut butter, maple syrup, vanilla and 2 tablespoons of the coconut flour until well blended.

2
Add additional coconut flour if the peanut mixture is too soft it should be pliable and easy to form into shapes with your hands.Using a tablespoon or ice cream scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Form into balls and flatten each ball slightly with your fingers.

3
Place in the freezer for 20 to 30 minutes until firm.Melt the chocolate in a small saucepan over low heat, stirring often, until melted.

4
Let cool for a few minutes and then dip each of the frozen peanut butter pieces into the chocolate to coat completely. Using a fork is a good way to do this and be sure to work quickly.

5
Transfer each peanut butter cup back to the baking sheet and return to the freezer.

6
Sprinkle with a little coarse sea salt if desired. Chill until set, about 1 hour or more. These will keep well in the freezer for several days, if they last that long.Note: You can make a half batch instead, but these are so good, you won't want to do that, especially as they keep so well.