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Salted dark chocolate peanut butter cups

I have a major sweet tooth, especially when it comes to chocolate. However, I also try to be conscious about how much of the sweet stuff I’m eating, and when I do indulge, I want to really enjoy it. Enter these chocolate peanut butter cups. I first made them last fall when I wanted an alternative to the usual mini chocolate bar ridiculousness that is everywhere that time of year and they turned out so well that I’ve made a batch several times since. They are made with dark chocolate, with a little bit of milk chocolate mixed in and a filling of unsweetened peanut butter and honey. I also like to sprinkle a tiny bit of Himalayan pink sea salt on top while the chocolate is still soft.

These cups can be kept in the freezer. When you’re having a movie night in, or just need a little dessert, just take two or three (or five) out about 30 minutes before you want to eat them and they’re perfect. Or you can also just eat them straight from the freezer in case of emergency… I won’t judge..

*I melted the chocolate chunks in really low oven, stirring often*

*I melted the chocolate chunks in really low oven, stirring often*

*The PB is lightly sweetened with raw, unpasteurized honey*

*The PB is lightly sweetened with raw, unpasteurized honey*

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Salted dark chocolate peanut butter cups

200 grams of dark chocolate
100 grams of mil chocolate
1/3 cup of natural, unsweetened peanut butter
1/4 cup of raw, unpasteurized honey
Himalayan pink sea salt
24 mini muffin paper liners

Makes approximately 24 cups.

Pre-heat over to 225°F. Break chocolate into small pieces. Place in oven on lowest rack. Stir often until melted through completely and very runny. Cream honey and peanut butter together with a fork and place in fridge to chill for 20 minutes.

Fill bottom of mini muffin liners with melted chocolate. Roll peanut butter into small balls, flatten slightly between your thumb and index finger, and place in centre of muffin liner. Cover peanut butter with melted chocolate. Sprinkle a few flakes of Himalayan pink sea salt on the top of each cup.

Allow to chill in fridge completely (approximately two hours). Store in fridge until ready to serve, or in freezer until 30 minutes before wanting to serve.

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