Makes 10 small cups
Ingredients
1 cup (240ml) dark chocolate drops, melted
1/2 cup smooth peanut butter. I used Meridian richer roast, sugar and palm oil free.
1 tablespoon honey or maple syrup
Decoration
1 teaspoon flakes of sea salt (optional)
Equipment
1 cupcake tin with small holes
10 small paper or silicone cupcake cases
Directions
1. Combine peanut butter with honey or maple syrup in a small bowl.
2. Melt the dark chocolate in a microwave for 1 minute at a high temperature. Get the bowl out and stir. If needed place the bowl back and repeat the process for 20 seconds.
2. Line the cupcake tin with paper or silicone liners. This will help to keep a steady shape. Use a small spoon to coat insides of the cups with the melted chocolate, ensure that the bottom and sides are covered completely.
3. Spoon peanut butter into each cup until three-quarters full.
4. Finally, spoon melted chocolate into each cup to cover. Level off the mixture by moving the tin from side to side. Transfer to fridge until set, about 20 minutes.
5. Get the tin from the fridge and take the liner off the peanut butter cups. Decorate with sea salt flakes if it is desired.
