DARK CHOCOLATE & PEANUT BUTTER CUPS

INGREDIENTS

150g dark chocolate, 85-90%

1/4 cup smooth peanut butter (I always use Pics!)

12 - 14 mini sized cupcake liners

METHOD

Over a medium heat, slowly melt the dark chocolate and stir continuously. When melted, remove from the heat immediately so that the chocolate does not burn

 

Spoon one teaspoon of melted chocolate into each of the cupcake liners. Be sure to use no more than just over half of the chocolate

 

Place 1/2 tsp of peanut butter in the middle of each cupcake liner, straight into the metled chocolate

 

Top up each cup with the remaining chocolate so that each dollop of peanut butter is completely covered

 

Place flat in the refrigerator and chill for at least one hour  

SERVING SUGGESTIONS

Make sure these are stored in the fridge as they will melt if left out. I also sometimes enjoy mine with a little sprinkle of Himalayan salt on the top.

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SAMANTHA CHARLTON NUTRITION, 2018