Peanut Butter Cups

Peanut butter and chocolate are a match made in heaven, these taste just as good as the original-but are made from only the good stuff. Keep these stashed in the fridge or freezer anytime you need a healthy treat. 

Makes a dozen

For the chocolate layer:
1/3 cup all-natural peanut butter, creamy
2 1/2 tablespoons Real Coco Coconut Oil, melted
1 teaspoon vanilla extract
3 tablespoons raw cacao powder
2 tablespoons agave syrup

For the peanut butter layer:
1/3 cup all natural peanut butter, creamy
2 tablespoons Real Coco Coconut Oil, melted
1 teaspoon vanilla extract
2 tablespoons agave syrup
flaky sea salt
Real Coco Caramel Coconut Chips, for garnish
2” muffin liners 

Stack a dozen muffin liners into 3 layers thick. Place on a baking sheet and spray with cooking spray and set aside. In a medium bowl, stir all ingredients for the chocolate layer together until smooth. Set aside. In another bowl, stir together all ingredients for the peanut butter layer until smooth.  

Scoop a 1/2 tablespoon of the chocolate layer into each muffin cup. Tap sides of pan until the layer is set evenly. Repeat with the peanut butter layer, and tap until smooth. Sprinkle each cup with sea salt and coconut chips. Place baking sheet in the freezer for 30 minutes or until firm. Store peanut butter cups in the freezer to enjoy later.