So excited to share this peanut butter chocolate treat with you guys! If you love Reese’s PB cups or the better for you version Justin’s, you are in for a pleasant surprise because now you can make them in your own kitchen. And the best part is, it has few ingredients and super easy!
1 cup of semi-sweet non-dairy chocolate chunks (you can do regular semi sweet choc chips as well)
3 tbs of coconut oil
1 cup of coconut cream
Around 3 tbs of peanut butter (crunchy or creamy)
Around 3 tbs of shredded coconut
Insert 8 cupcake liners into the cupcake muffin pan (I love using the rubber ones because they never stick unlike the paper ones). Add little coconut on the bottom and set aside.
Mix the chocolate chips with the coconut oil,melt it and set aside 1 TBS (you will use this later).
Take the cupcake pan, and pour little chocolatein each of the 8 cups. Add about ½ tsp of peanut butter to the middle of the chocolatelayer (you can put little more if you like).
Use the same bowl you used for chocolate and add back that 1 TBS of melted chocolate your reserved above and add the coconut cream. Mix until combined.
Add the coconut cream layer on top of chocolate and PB layer. If desired add some shredded coconut and non-dairy chocolate chips on top.
Freeze for about 1 hour.
Two ways to enjoy these: frozen or refrigerated. If frozen, let it sit on the counter for couple minutes before enjoying. If refrigerated, the chocolate part will be hard and coconut cream & peanut butter parts will be soft but cold. Yummy either way! I kept half in the freezer and half in the fridge :)