Peanut Butter Cups

by Melanie Shortt

Serves 18, Cook 10 mins

  • 100g smooth natural peanut butter
  • 1⁄3 cup maple syrup
  • 3 tbs (45g) coconut oil
  • 140g roasted unsalted peanuts
  • 200g 70% dark chocolate, melted
  • 1⁄2 tsp sea salt

Place peanut butter, maple syrup and coconut oil into a medium saucepan over low heat until melted and combined, then stir through peanuts.

Divide mixture into 18 holes of 2 x 12-hole mini silicone muffin trays, or 18 mini patty cases. Transfer to the freezer for 30 minutes until set.

Melt the chocolate in a heatproof bowl in the microwave in 30 second bursts, or over a double boiler, until melted and smooth. Spoon chocolate over the tops of the peanut butter cups and sprinkle with sea salt. Refrigerate for 2 hours or until completely set.

Store remaining in an airtight container in the fridge for up to 7 days.

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