Description
Makes 24 mini cups
You'll need about 25 minutes for the chocolate cups to solidify in the freezer before you can indulge, so be sure to plan accordingly.
Ingredients
Scale
- 4 ounces unsweetened chocolate (100% cacao), chopped
- 1/2 cup pure maple syrup
- 1/2 cup peanut butter (128 g)
- 3 TB coconut milk
- 1/4 tsp fine-grain salt (like table or sea salt)
- Flaky sea salt, for sprinkling on top
Instructions
- Line a mini muffin pan with mini paper liners. Set aside.
- In a small pot over very low heat, melt together the chocolate, maple syrup, peanut butter, coconut milk and 1/4 teaspoon salt. Whisk, off and on, until melted, creamy and well combined, about 5 minutes.
- Using a spoon, evenly distribute the chocolate mixture among the 24 mini muffin cups.
- Sprinkle the tops with a few flakes of sea salt.
- Freeze until solidified, 20 to 25 minutes.
- Store in an airtight container in the refrigerator or freezer.
Notes
- For the peanut butter, feel free to use creamy or crunchy, whichever you prefer. (If your brand of peanut butter already contains salt, you may want to omit the 1/4 teaspoon called for in the recipe, but I never do 😉.) And to note, as these are "good for you," I encourage you to use a natural peanut butter - the ingredients should only be roasted peanuts and maybe some salt. Santa Cruz Organics is my favorite!
- There's no need to buy a can of coconut milk just for this recipe. Use whatever type of milk you have on hand: cow's, nut, seed, rice...
- I use the Oxo Good Grips Small Cookie Scoop to divide the chocolate mixture between the cups. It's about 1 scoop per cup, with a smidge left over to fill up any that look a little skimpy.
- My favorite finishing salt is Maldon Sea Salt Flakes.
- I store these in the freezer. Partly because out of sight, out of mind (otherwise, these would be gone in a day!). And partly because I love how cold and creamy they taste.
- Recipe adapted from Lisa Leake's groundbreaking book, 100 Days of Real Food.