crunchy chia chocolate peanut butter cups

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These are seriously yum.

This is the homemade dark chocolate I keep in the freezer to have at ALL times. If you love dark chocolate peanut butter cups, you will love these! The chocolate is snappy from being in the freezer, and the chia seeds add a nice crunch.

Crunchy Chia Chocolate Peanut Butter Cups

Half batch: (makes 6-7 chocolates)
1/8 cup coconut oil
1/8 cup peanut butter
1/8 cup chia seeds
1/4 cup cocoa powder
1/2 to 1 tablespoon honey (I use 1/2 tablespoon, but I love super dark chocolate)

Full batch (makes 10 chocolates)
1/4 cup coconut oil
1/4 cup peanut butter
1/4 cup chia seeds
1/2 cup cocoa powder
1-2 tablespoons honey
optional: unsweetened coconut flakes to sprinkle on top

Set out 10 cupcake wrappers on a plate. I love using silicone cupcake wrappers!

In a microwavable bowl, add in coconut oil and peanut butter. Microwave for 30 seconds or until coconut oil is melted. Mix well.

Mix in chia seeds, cocoa powder, and honey. Mix well.

Divvy among the cupcake wrappers. Place plate in freezer until chocolates are firm. At this point, you can transfer to a sealed container and store in either the fridge or the freezer. Just keep in mind that coconut oil is soft at room temperature.

Slightly adapted from

2 thoughts on “crunchy chia chocolate peanut butter cups

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