Coconut oil and honey create a
healthier, homemade version of your favorite Peanut Butter Cups.
Makes
12 cups
Total Time
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Ingredients
Test Kitchen Approved
Five-Minute Morning Prep
Mix melted oil, honey,
and cocoa and refrigerate.
Test Kitchen Tip
Whisk the chocolate mixture well to avoid having the chocolate “bloom” once set and hardened. Due to the low melting point of coconut oil, serve cold to prevent cups from getting too soft.
Instructions
Line a 12-cup muffin pan with
paper liners.
Melt coconut oil in a small microwave-safe bowl on high for 30 seconds to 1 minute. Whisk in honey until incorporated; whisk in cocoa.
Pour 1 tablespoon mixture into each prepared muffin cup. Refrigerate until hardened, 5 to
10 minutes. Reserve remaining chocolate mixture.
Place peanut butter in a plastic piping bag, and cut off tip. Pipe peanut butter in center of each cup, leaving a border around cup. Place
1 tablespoon water in a small bowl. Dip your fingertip in water, and press peanut butter flat and even.
Whisk remaining chocolate mixture; pour 1 tablespoon mixture into each cup. Refrigerate until hardened, 5 to 10 minutes. Refrigerate until ready to serve.
