2 Tbsp BBF Organic Virgin Coconut Oil
8 squares of chocolate
2 tsp BBF Organic Agave
4 paper cupcake cups (muffin tin liners)
1/2 Cup PBfit®
1. Combine coconut oil and agave in a bowl and microwave for 30 seconds or until coconut oil is liquid. Mix in PBfit® and stir until smooth.
2. Set out four cupcake cups on a cookie sheet or put them in a cupcake pan. Add about 2-3 tbsp of peanut butter mix to each cup or enough to cover the bottom of the cupcake cup. Put in freezer until peanut butter mixture is firm.
3. Once the peanut butter is firm, place two squares of Hershey chocolate in each cup. Evenly distribute the remainder of pb mix into cups so that the chocolate is covered. Put in freezer until top layer is solid.
4. Remove from freezer and let sit for 5 minutes before eating.
Note: For a traditional peanut butter taste, use refined coconut oil. If you want to add a tropical coconut flavor to your peanut butter cups, use extra virgin coconut oil.
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