I finally found my mini cupcake pan that I bought years ago. It was at my mom's so I brought it back to NYC after Christmas. When I was trying to figure out how to make these, my eyes traveled right to the mini cupcake pan and there you have it. If you eat alot of these, at least you will be eating mini ones, right??
If you have dairy-free chocolate chips or chocolate bars, you can just melt them down and use that chocolate. Add a little non dairy milk to thin it out. I did not have any chocolate already made so I made it from scratch. Chocolate from scratch is cool because you can use a more wholesome sweetener and know exactly what is in the chocolate. But Trader Joe's has lovely dairy-free chocolate chips if you happen to be there.
I used up all my coconut oil for this recipe. That's a problem, need more!
Make these and keep them in the freezer when you are craving something sweet. And for me that means chocolate and/or peanut butter!
4 tbsp of coconut oil
1/4 of cocoa powder
2 tbsp of maple syrup
2-3 tbsp of natural peanut butter
To make the chocolate, melt the coconut oil on the stove and add the cocoa powder and maple syrup and mix well. Pour a tiny bit of chocolate into each tiny muffin pan mold. Put a tiny bit of peanut butter on top of the chocolate and then cover with more chocolate. Freeze for a few hours or overnight. I made about12 mini peanut butter cups. So delish and free of crappy ingredients.