Chocolate Peanut Butter Cups

The long weekend is here and what better way to celebrate than with a recipe showcasing our 'nutty' ingredients 
Thanks to @thenourishedchef for creating this delicious no bake snack!
They are the perfect go-to-snack this long weekend and are great for taking to picnics and listening to the triple J hot 100!!
Chocolate peanut butter cups

- 1/2 Cup Cashew or ABC (Almond Brazil Cashew) Nut Butter 
- 1/4 Cup of Xylitol 
- 1 Tbsp Coconut Oil (melted) 
Coconut Flour (as needed) 

- 2 Cup Dark Chocolate Chips
- 2 Tbsp Coconut Oil 

- Sprinkled Sea Salt 


1. Line a muffin tin tray with 12 paper cups.
2. In a small bowl, mix together the nut butter, powdered sweetener, coconut oil, and sea salt. (Add more coconut oil to thin and more coconut flour to thicken, one teaspoon at a time, if needed to reach the desired consistency. The consistency should be slightly gooey)
3. Place the chocolate chips and coconut oil into a small saucepan over low heat. Continue to stir until the chocolate is completely melted and glossy (Be mindful not to overcook the chocolate)
4. Divide half the melted chocolate mixture between the 12 paper cups, approximately 1 Tbsp in each.
5. Pop into the fridge for 5-10 minutes to set. This makes it much easier to work with.
6. Divide the nut butter filling between the muffin cups into the centre. Slightly push down.
7. Top with the remaining melted chocolate mixture to create a “sandwich”
8. Sprinkle flaky sea salt on top of each cup.
9. Place in the fridge until completely firm for approximately 30 minutes.