Peanut butter and Chocolate Cups

Ingredients

• 1 (3.5 ounce) dark chocolate bar
• ½ cup creamy peanut butter (if unsalted, add a pinch of sea salt)
• ½ tablespoon maple syrup
• 3/4 tbsp almond flour (or coconut flour)

Directions

1. Line a mini muffin tin with liners, set aside.
2. Melt the half of the chocolate bar (or chips) in a saucepan over medium heat.Stir frequently to prevent the chocolate from burning to the bottom of the pan.
3. Once the chocolate is melted, add about 1 tsp to the bottom of each liner in the pan.
4. Place the pan in the freezer for a few minutes to harden.
5. To make the peanut butter filling, add the peanut butter, maple syrup and almond (or coconut) flour to a medium bowl, mix until smooth. Place about ½ tablespoon of the mixture in each cup/liner on top of the chocolate mix. Place the muffin tin into the freezer for a few minutes until it hardens.
6. Melt the remaining chocolate. Pour the chocolate (approx 1 tsp) over top of the chocolate and PB layer. Set the muffin tin back into the freezer for about 10-15 minutes.
7. Serve cold.

Your notes: