Peanut Butter Cups


1/2 cup of Unsweetened Peanut Butter

2 tbsp of butter

1/2 cup of Erythritol

400g of Dark Chocolate

1 tbsp of Coconut Oil


Recipe Steps

Melt peanut butter and butter in a bowl in the microwave for 10 seconds. Add erythritol and mix carefully.

Melt chocolate and coconut oil in a double boiler. Pour half of the mixture into a mini muffin baking pan.

Roll the peanut butter mixture into balls and flatten a bit. Put on top of the chocolate in the pan. Pour remaining chocolate on top.

Place in the fridge for at least 2 hours.