One of my favorite treats is peanut butter cups, so on my search for a healthy, homemade version I came across this post from Whole and Heavenly Oven for peanut butter truffles. Increase the amounts, make my own chocolate sauce and boy did they turn out way better than I imagined. These are currently a family favorite now and something we have to whip up at least once a month.
The Recipe
1 cup natural peanut butter (I use Adam's)
4 oz. cream cheese
6 Tbsp. pure maple syrup
2 tsp. vanilla
1/2 cup coconut oil
4 oz. cream cheese
6 Tbsp. pure maple syrup
2 tsp. vanilla
1/2 cup coconut oil
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Blend together and spoon into a mini muffin mold, or you can put the entire bowl in the fridge and roll into balls once it sets up. Place the molds in the freezer until solid
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Once solid, pop out the cups and lay them face down on a cookie sheet or cutting board. Mix up the chocolate sauce and you can either dip the entire cup in the sauce or spoon/squeeze over the tops. I don't like to take the time to dip each cup so I just put the sauce in a plastic squeeze bottle and spread it over each cup. Place back in the freezer until the sauce is solid.
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Chocolate Sauce
1/4 cup pure maple syrup 1/4 cup agave nectar 1/2 cup cocoa powder 1/4 cup coconut oil |
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These keep best when stored in the freezer but you can also keep them in the fridge, they just don't stay as solid. Enjoy!
