Baked by Iris

Ingredients

• 200g Dark Chocolate
• 30g Coconut Oil
• 1 tsp Vanilla Extract
• 125g Peanut Butter, smooth
• 40g Icing Sugar
• Flaky Salt

Instructions

1. Place the peanut butter in a bowl. Sieve in the icing sugar. Use a spoon or spatula to combine both ingredients into a paste. This will take a few minutes to come together.
2. Once the mixture has come together, roll in balls and flatten slightly to create thick disks. Set aside.
3. Use a microwave or a double boiler to melt together the dark chocolate and coconut oil. Add the vanilla extract.
4. Grab your moulds. Place a tsp or tablespoon of melted chocolate in each mould. Place your peanut butter disk, then cover with the remaining melted chocolate.
5. Place in the freezer for 20 minutes to set.
6. Remove the cups from the freezer and take them off the moulds. Drizzle any remaining melted chocolate on top and add a touch of flaky sea salt on top. Place back in freezer to set.
7. Once your cups are set, you’ll need to keep them in the fridge to avoid melting. Enjoy! :)

Tips & Notes

• This recipe makes 12 generous cups using the silicone mould below. If you are using smaller moulds or paper cups, you will get more peanut butter cups.
• I used silicone mini muffin tray (such as this one) for this recipe. You can also use mini paper baking cups.
• If your peanut butter is too solid, feel free to slightly warm it up to make it a little more liquid. When adding the sugar, if you find the mixture too sticky as it warms up, feel free to place in the fridge to let it firm up.
• If your peanut butter is unsalted, add a pinch of salt to the mixture.
• Make sure to keep in fridge or freezer to avoid the peanut butter cups melting.