Peanut Butter Cups (Reeses Dupes)
Ingredients
7 oz chocolate (I did a mixture of 1/2 bittersweet and 1/2 dark chocolate)
2 tsp coconut oil
1 cup creamy peanut butter
2 tbsp coconut or almond flour
2 tbsp maple syrup
pinch of sea salt, if your peanut butter isn’t salted
2 scoops unflavored collagen powder (optional)
Instructions
Place 3.5 oz of your chocolate and 1 tsp coconut oil in a microwave safe bowl. Bring a small saucepan with 2 inches of water to a simmer. Place your bowl on top and stir the chocolate and coconut oil until melted. Alternately, melt in the microwave in 30 second intervals.
Line a muffin pan with paper liners. Using a spoon, add a mounding teaspoon to each liner. Using a spoon or silicon spatula, push the chocolate up around the sides of the cupcake liners, about halfway up. Place in the freezer to harden.
In the meantime, mix the peanut butter, optional collagen powder, coconut flour, and maple syrup in a large bowl until smooth. Remove the muffin pan from the freezer. Add about a tablespoon of the peanut butter mixture to each cup. Flatten down as best as you can with a spoon or a spatula. Return to the freezer.
Melt the remaining chocolate and coconut oil just as you did in step 1. Remove the muffin pan from the freezer. Using a spoon, add a mounding teaspoon of the chocolate to the tops of each cup. Use a spoon or spatula to smooth the chocolate and make sure it reaches each edge and covers the peanut butter. Sprinkle with flaky sea salt and freeze for 5-10 minutes.
Servings: 9 Time: 40 minutes Calories: 328 Protein: 10g Carbs: 17g Fat: 24g
MEAL PREP NOTE: store in the fridge for a week or in the freezer for 3 months.
