3 Ingredient Peanut Butter Cups (Print Version)
# Ingredients:
01 -
1/3 cup coconut oil, melted
02 -
1 cup unsweetened peanut butter (or almond butter or cashew butter)
03 -
1/2 cup fruit-sweetened jam
04 -
A few pinches of salt, optional
05 -
Coarse salt for topping, optional
# Instructions:
01 -
Line muffin tin with 10 cupcake liners or arrange 10 silicone cupcake liners on a baking tray.
02 -
Gently melt coconut oil in a small pot, then add to peanut butter and whisk until creamy and smooth. Add a few pinches of salt, if desired.
03 -
Spoon one tablespoon of the peanut butter mixture into each lined muffin cup. Place in the freezer for 10 minutes.
04 -
Remove from the freezer and spoon two teaspoons of jam into the center of each peanut butter layer. Use the back of a spoon to gently flatten the jam.
05 -
Top with the remaining peanut butter mixture, adding one tablespoon to each cup to cover the jam.
06 -
Place in the freezer for at least 30 minutes to harden. Store in an airtight container in the freezer for a firmer texture or in the fridge for a softer texture.
07 -
If adding coarse salt on top, add after cups have been in the freezer for about five minutes to harden slightly. This prevents the salt from sinking into the mixture.
# Notes:
01 -
If your nut butter is unsalted, consider adding a small amount of quality salt to enhance the flavor.
02 -
Avoid letting the first layer freeze too long; the second layer may not adhere well if the base is overly solid.