5 Ingredient Peanut Butter Cups! They’re Gluten Free, Dairy

• total time: 1 hour

Ingredients

1/2 cup natural peanut butter

2 tbsp raw honey (or pure maple syrup)

2 tbsp coconut flour

1/4 tsp salt (use 1/2 tsp if using unsalted peanut butter)

1/2 cup (about 3oz) dark or semi-sweet chocolate (i use dairy free and refined sugar free chocolate)

Directions

First, line 8 muffin cavities with paper liners (or 24 mini muffin cavities).

Next, melt your chocolate then generously brush/paint the bottom of the paper liners with the melted chocolate (I painted the chocolate 1/3 way up the liners using a pastry brush).

Place the muffin tin in the fridge until the chocolate is completely hardened.

While the chocolate hardens, make the peanut butter filling: add the peanut butter, honey, coconut flour, and salt to a small dish and mix well. The mixture should be firm and hold together. If it’s too runny, add more coconut flour. If it’s too stiff, add more peanut butter or honey.

Once the chocolate has hardened, remove the muffin tin from the fridge and place a spoonful of the peanut butter filling in each muffin cavity, on top of the chocolate layer. Press the filling down and smooth it out so it touches all of the sides of the paper liners.

Spoon the remaining melted chocolate over the peanut butter filling in each muffin cavity then place the peanut butter cups in the fridge until everything is hardened, at least 1 hour.

Once hardened, remove the peanut butter cups from the fridge and enjoy! Store in the fridge or freezer.