TREAT YOURSELF AND MAKE THESE PEANUT BUTTER CUPS.
Frozen Peanut Butter cups are my go-to dessert cause they are beyond easy to make and satisfy my sweet tooth! It’s easy to modify this recipe to add in whatever you want, so this time around I added in Root and Bones Chaga. Chaga is known as the “King of Plants” and has one of the highest antioxidant concentrations of any plant, is loaded with digestive enzymes and also helps to reduce inflammation, cleanse the liver, and promote endurance. Try them for yourself and you will be hooked!
- 1/2 CUP ENJOY LIFE FOODS CHOCOLATE CHIPS
- 2 TEASPOON COCONUT OIL
- 1 TEASPOON ROOT AND BONES CHAGA
- 2 TEASPOON COCONUT BUTTER
- 3/4 CUP PEANUT BUTTER (I USE THIS ONE)
- 1 TBSP SALBA CHIA CHIA SEEDS
- IF YOU CARE MINI BAKING CUPS
- OPTIONAL: TOPPING WITH GRANOLA, COCONUT FLAKES, CHIA SEEDS
- LINE A BAKING SHEET OR MUFFIN TIN WITH MINI BAKING CUPS
- IN A MICROWAVE SAFE BOWL, COMBINE 1/2 CUP OF CHOCOLATE CHIPS + 2 TEASPOONS COCONUT OIL. MICROWAVE IN 30 SECOND INCREMENTS UNTIL CHOCOLATE IS MELTED. THEN, ADD IN 1 TEASPOON OF CHAGA AND 1 TBSP CHIA SEEDS. MIX WELL.
- USE A SPOON TO COVER THE BOTTOM OF EACH BAKING CUP WITH CHOCOLATE. PLACE IN THE FREEZER FOR ABOUT 10 MINUTES OR UNTIL CHOCOLATE LAYER IS FROZEN.
- COMBINE PEANUT BUTTER AND COCONUT BUTTER IN A BOWL. (BE SURE THAT COCONUT BUTTER IS LIQUID CONSISTENCY BY WARMING WITH HOT WATER)
- TAKE THE CUPS WITH THE CHOCOLATE LAYER OUT OF THE FREEZER AND WITH A SPOON ADD A LAYER OF PEANUT BUTTER (BE GENEROUS WITH YOUR PB LAYER)
- PLACE CUPS BACK IN FREEZER UNTIL PEANUT BUTTER LAYER IS STARTING TO FREEZE (ABOUT 15 MINUTES)
- USE A SPOON TO ADD THE TOP LAYER OF YOUR CHOCOLATE MIXTURE. ADD ANY TOPPINGS THAT YOU PLEASE TO THE TOP. FOR THIS RECIPE, I USED PURELY ELIZABETH GRAIN FREE CHOCOLATE AND PEANUT BUTTER GRANOLA.
- PLACE CUPS BACK IN THE FREEZER UNTIL TOP LAYER OF CHOCOLATE IS FROZEN.
- THESE CUPS WILL KEEP IN THE FREEZER FOR MONTHS (IF THEY LAST THAT LONG) ENJOY!