Anyone who know me knows I have a sweet tooth. One of my guilty pleasures is peanut butter cups. I use to have a huge addiction to peanut butter cups until I found out how unhealthy the store bought ones were. They were loaded with additives and sugar which we all know isn’t great for our health.

Since I’ve been experimenting in the kitchen lately, I decided to create a healthy version of peanut butter cups that I can enjoy guilt free. Four ingredients is all it takes and you can put everything together in less than 15 minutes!

Prep time: 15 mins. (Freezer for 2 hours)

Yield: 6 (depending on how much chocolate to cashew butter you like)

2 tbsp of cocoa powder

4 tbsp of coconut oil

2 tbsp of agave nectar or maple syrup ( you can add more depending on how sweet you like it)

4 tbsp of cashew butter (you can add more if you like)

Directions:

  1. Melt coconut oil over double broiler or you can microwave until it’s melted.
  2. Stir in cocoa powder and agave nector (incorporate thoroughly).
  3. Line muffin pan with cupcake liners (I have rubber ones which can be re-used). Spoon a layer of chocolate in each liner.
  4. Refrigerate for about an hour.
  5. Take muffin pan out of the refrigerator and spoon on cashew butter. If your cashew butter is hard to work with, you can always soften it on a double broiler.
  6. Spoon more chocolate mixture on top to cover the cashew butter and refrigerate for one hour.
  7. Remove liner from chocolate after refrigeration and voila!