Mini Chocolate Peanut Butter Cups

Ingredients
Peanut Butter Base

• 1 cup Natural Peanut Butter

• ½ cup gluten-free graham cracker crumbs (we chopped gluten-free graham crackers in a food processor)

• ¼ cup pure maple syrup

• 2 tablespoon coconut oil, melted

Chocolate Topping

• 1 cup semi-sweet chips (I used Enjoy Life Foods )

• ¼ cup almond milk or milk of choice

• Sea Salt or chopped walnuts for sprinkling, optional but recommended

Instructions
Place parchment baking cups in 24 mini muffin tins and set aside.
Peanut Butter Base

1. In a sauce pan over low heat, mix peanut butter and coconut oil until well combined/ peanut butter softens. Add graham cracker crumbs and maple syrup. Stir until well combined.
2. Remove mixture from heat and divide evenly among muffin cups.

Chocolate topping

1. In a small saucepan, over low heat, add chocolate chips and almond milk. Stir until the chocolate has melted and mixture well combined.
2. Spoon melted chocolate mixture evenly over the peanut butter mixture.

Top with chopped walnuts or sea salt, if using
Place in refrigerator to set for at least 2 hours before serving.
Store in refrigerator or freezer.

Serve 24 mini cups

Recipe from Healthy Gluten Free Family at www.healthygffamily.com