Peanut Butter Cups

Peanut Butter Cups


½ cup peanut butter
¼ cup powdered sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1 scoop Encala
16 ounces chocolate chips
1 tablespoon coconut oil, melted


Line a 6-cup muffin tin with silicone liners or paper liners.
In a mixing bowl, beat together the peanut butter, powdered sugar, vanilla extract, salt, and Encala together until well combined. Set aside.
Melt the chocolate in the microwave for 30-second intervals until melted and then stir in the coconut oil.
Using a small cookie scoop, place ½ tablespoon melted chocolate in each liner. Swirl the chocolate to cover the bottom of the muffin liner.
Place the muffin tin in the fridge or freezer for 5 minutes for chocolate to harden.
Once the bottom layer of the peanut butter cup has hardened, remove it from the fridge.
Take about ½ tablespoon to 1 tablespoon peanut butter and form a disc that is just smaller than the mold so that there is room for chocolate to go around the edges.
Place the peanut butter in the center of the chocolate base. Place 1-2 teaspoons of the remaining melted chocolate over the peanut butter layer. Use a spoon to spread evenly.
Place the muffin tin in the fridge for 10-15 minutes for the chocolate to be fully set up.
Dig into perfection!

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