Ingredients
- 5 TBSP all natural creamy peanut butter
- 2 TBSP maca powder
- 1/3 cup + 1 TBSP coconut oil
- 5 TBSP maple syrup, divided pure maple syrup
- 1/3 cup + 1 TBSP cacao powder (or unsweetened cocoa powder)
Instructions
- Line a mini muffin pan with paper liners or use silicone mold; set aside.
- Prepare the filling: Mix the peanut butter, 1 tablespoon maple syrup and maca powder together. Make sure peanut butter is the creamy and drippy kind. If peanut butter seems dry, add 1 teaspoon melted coconut oil.
- Make the chocolate: In small saucepan over low-medium heat melt coconut oil, maple syrup and cocoa powder; whisk continuously until mixture is smooth. Once smooth immediately remove from heat and start dividing it into the cups. If you let it sit too long it will seize up.
- Assemble the cups: Use a teaspoon to distribute chocolate into 14 mni cup liners. Then with clean teaspoon, scoop maca peanut butter into chocolate cups. Top with remaining chocolate.
- Place pan in freezer for about 20 minutes, until chocolate has set. Store cups in freezer or fridge until ready to enjoy.
Nutrition Information:
- Serving Size: 1 cup
- Calories: 121
- Sugar: 6
- Sodium: 25
- Fat: 9
- Saturated Fat: 6
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 2
- Protein: 2
- Cholesterol: 0
Find it online: https://www.fitmittenkitchen.com/maple-maca-peanut-butter-cups/