Peanut Butter Cups
- Preparation time: 10 minutes
- Cooking time: 18 minutes
- 12 generous servings
Ingredients
Base
- 1 ¼ cups natural peanut butter (unsweetened)
- ⅔ cup maple syrup
- 2 tablespoons melted butter (optional)
- 2 eggs
- 1 teaspoon vanilla
- 1 ¼ cups rolled oats
- ⅔ cup almond flour
- 1 pinch of salt
Topping
- 100g dark chocolate (I use 82%)
- ¼ cup Kraft-style creamy peanut butter
- Fleur de sel for finishing, to taste
Instructions
- Preheat oven to 350°F (180°C).
- In a bowl, mix the peanut butter, maple syrup, melted butter (if used), eggs, and vanilla.
- Add the rolled oats, almond flour, and pinch of salt. Mix well.
- Divide the mixture among 12 silicone muffin cups for generous portions.
- Bake for 17 minutes; the center will still be tender (with a dense yet fudgy texture).
- Meanwhile, melt the dark chocolate and creamy peanut butter together in the microwave (30 seconds at a time), stirring between each interval.
- Pour the chocolate over the still-warm cups and spread gently.
- Finish with a small pinch of fleur de sel on each portion.
- Place in the fridge and let cool completely before unmolding.
Enjoy!