Inside Out Peanut Butter Cups

• Vegetarian
• Gluten free

• Canned Goods

  • 1/4 cup Coconut milk, canned full fat

• Condiments

  • 2 tbsp Honey, raw
  • 1 cup Peanut butter or almond butter, creamy salted

• Baking & Spices

  • 1/2 (100g cup Chocolate chips

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on cleaneatingwithadirtymind.com

Ingredients

• 1 cup (285g) creamy salted peanut butter or almond butter
• ¼ cup (60ml) melted coconut oil
• 2 tablespoons melted raw honey
• ½ (100g) cup chocolate chips
• ¼ cup (60 ml) canned full-fat coconut milk

Directions

• Line a 12-cup cupcake pan with 9 silicone baking liners. Set aside. Heat peanut butter in a microwave safe dish for 45 seconds to 1 minute or until it has a semi-liquid consistency and becomes pourable. Slowly drizzle the melted coconut oil into the heated peanut butter while stirring. Then mix in the melted honey. At this point the peanut butter mixture should be a liquid consistency. Use a spoon to transfer a small amount of the peanut butter mixture to the bottom of each silicone liner. Use the back of the spoon to spread the mixture across the bottom of each liner or swirl the liner until the bottom is evenly coated with the peanut butter mixture, about an 1/8 (3 mm) of an inch thick. Freeze the liners in the pan for 15 minutes or until set. While the peanut butter is setting, prepare the chocolate center. Melt the chocolate chips and coconut milk in a double boiler over low heat or in a heatproof bowl set over a pan of gently simmering water. Stir frequently, using a rubber spatula, until the chocolate and coconut milk are completely melted and combined. Remove from heat and let cool until it’s close to room temperature. If the chocolate mixture is too warm it will melt the peanut butter in the bottom of the liners. Once the chocolate has cooled down, remove the lined cupcake pan from the freezer. Use a spoon to transfer a dollop of chocolate, about the size of a tablespoon, into the center of each peanut butter bottom, leaving room on the top and sides. Repeat this method for the remaining liners. Then use a spoon to pour the remaining peanut butter mixture into each liner, filling it and completely covering the sides and top of the chocolate center. Fill until the peanut butter mixture reaches about an 1/8 inch (3 mm) from the top of the liner. Freeze the completed pan for 20 minutes or until set. An alternate method to make these cups would be to spoon about a tablespoon or so of the melted peanut butter mixture into each liner, one liner at a time. Pick up the liner and twirl it slowly in a circle, coating the bottom and sides evenly, about 3/4 of the way up the side of the liner, or use a spoon to pull the peanut butter mixture up the sides, evenly coating it. Freeze the completed pan for 10 minutes or until the peanut butter is set. Repeat this same process one more time to thicken the peanut butter coating. Once the chocolate mixture has cooled down, remove the pan from the freezer. Use a spoon to fill each peanut butter cup with the chocolate mixture. Fill to just below the peanut butter line, or about 1/8 inch (3 mm) below. Then use a spoon to pour and spread the remaining melted peanut butter mixture across the top of the chocolate center, even with the peanut butter line. Freeze the completed pan for 20 minutes or until set. Remove the silicone liners. Enjoy right away or allow to thaw at room temperature for about 3-5 minutes. Store covered in the freezer for up to 1 month.