Its… peanut butter *chocolate time!!
I could eat frozen Justin’s dark chocolate PB cups all day, every day, and twice on Sunday. That’s why I was SO eager to create my own PB cup recipe.
I’m still on a sunflower butter kick and couldn’t help but add some to the recipe, so I guess you can consider it a PB/ sunflower butter cup…
These cups are bomb because they are served frozen. My roommates also enjoy these cups frozen – this was evident when I found the tupperware empty after a late night out! Like the Justin’s dark choco cups, these treats are so much more satisfying when frozen – trust me!
Aside from freezing these treats, the sprinkles are also a necessity, but for “eye candy” purposes. However, you won’t need heart sprinkles to fall in ~LOVE~ with this recipe. 😉
1/2 cup natural peanut butter
1/2 cup sunflower butter
1 T coconut oil
3 T maple syrup
splash of vanilla extract
DARK CHOCO FILLING:
16 oz dark chocolate ( 70%+ cacao )
1 T coconut oil
Mix dark choco filling ingredients in a small bowl and microwave until consistent. Spray tinfoil cupcake liners and spoon in ~ 2/3 of the chocolate mixture. Freeze until solid. Mix PB filling ingredients in a small bowl and microwave until consistent. Spoon about ~ 2/3 of the peanut butter mixture on top of the chocolate filling and freeze until solid. Mix the the remaining PB filling and chocolate mixture together and add to on top of the peanut butter layer. Add sprinkles, freeze, and dig in!!
You can also experiment with this recipe and substitute with another nut butter like almond butter or cashew butter!