Peanut Butter Cups (adapted from Mark Hyman’s recipe)
Prep: 30 min Serves: about 10 (may vary)
Bottom layer
- 2T coconut oil
- ¼ cup smooth peanut butter
- ½ tsp pure vanilla extract
- 1T honey
- ¼ cup unsweetened cocoa powder
Top layer
- 2T coconut oil
- ½ cup smooth peanut butter
- ½ tsp pure vanilla extract
- 1T honey
In one bowl combine all ingredients from the bottom layer until smooth. Pour a thin layer into small baking cups. Put the tray in freezer or fridge for 20 minutes.
Meanwhile, combine all ingredients for the top layer until smooth. Once chocolate layer is solid, pour your new mixture on top of the chocolate for a peanut butter top. Put back in the fridge until firm. Store in refrigerator or they will melt. Enjoy cold.
After you make these if you find yourself mindlessly eating them all I want you to just notice it. Inevitably, eating too much of something will happen, but instead of judging and mentally attacking yourself for it, I want you to approach it with curiosity and think, “Huh, isn’t that interesting that I’ve ate almost all of these peanut butter cups! Isn’t that interesting I feel too full!”
I’d love to hear how you like this recipe. Leave a comment below and let me know!