No-Bake Treats
Chocolate Peanut Butter Cups
Chilling the bottom layer of chocolate until fully solid before adding the peanut butter filling is what keeps the two layers distinct instead of merging into a single swirled mess.
Ingredients
- 10 oz dairy-free dark chocolate (sugar-free), chopped
- 1 tsp coconut oil
- 3/4 cup natural peanut butter
- 2 tbsp powdered allulose
- pinch of salt
- flaky salt for topping (optional)
Method
- 1
Melt the chocolate with coconut oil gently in a double boiler or short microwave bursts, stirring until completely smooth.
- 2
Spoon a thin layer of melted chocolate into the bottom of 12 muffin liners, tilting to coat the bottom evenly.
- 3
Chill in the freezer for 10 minutes until the chocolate is fully solid to the touch — chilling this bottom layer completely solid first is what keeps it distinct from the peanut butter layer; pouring peanut butter onto still-soft chocolate causes the two to merge into a single swirled mess instead of clean layers.
- 4
Mix peanut butter, powdered allulose, and salt together, then spoon a layer over the set chocolate in each cup, spreading evenly and leaving a small border.
- 5
Top with the remaining melted chocolate, sprinkle with flaky salt if using, and freeze 15-20 minutes until fully set (plus 25 min freeze).