Cacao Dark Chocolate Peanut Butter Cups

pbc3Tony and I were lounging at home and I said “I want chocolate!” I jumped up and ran downstairs to see what I could find in our kitchen. I found a bag of organic, 60% cacao dark chocolate chips from the farmer’s market, and about a handful of raw almonds that I had leftover from a trail mix I put together for our most recent hike.  I grabbed the jar of organic peanut butter (smooth) and Mediterranean sea salt, and that was all I needed to mix a sweet-tooth fix.

I put on a record and started playing in the kitchen. I was feeling whimsical and didn’t measure out any of the ingredients; I just sort of followed my instinct. If I had to guess, I’d say I used about:

8 oz. of organic cacao dark chocolate chips

4 ½ tbsp. of organic peanut butter

6 pinches of sea salt

3 tsp. of crushed almonds

Here’s how to make this succulent treat:

1.) Melt the chocolate chips in a double boiler. 

2.) Use cute paper liners or silicone cupcake molds. Put the liners in a cupcake pan and pour just enough melted chocolate into each mold to cover the bottom. By the time you fill 6-7 molds, you should have about half your chocolate left. 

3.) Chill cupcake pan of chocolate in the freezer for about 5 minutes.

4.) Remove the pan from the freezer, and place 3/4 tbsp. of peanut butter in the center of the chocolate. Spread lightly and evenly, but make sure the peanut butter does not touch the sides.

5.) Pour the rest of the chocolate into the molds, covering each evenly.

6.) Return the pan to the freezer and chill for an hour.

7.) After an hour, remove the cupcake pan from the freezer, and sprinkle each cup with a pinch of sea salt and/or a 1/4 tsp. of crushed almonds.

8.) Chill the pan for 1 more hour. 

Once they are ready, you should be able to easily remove the chocolate peanut butter cups from the molds. We had a small amount of chocolate left, so we drizzled it over our almond milk ice cream. It was divine. 
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