Chocolate Peanut Butter Cups

I was borderline surprised when my sister shoved a bag full of things she'd been baking/cooking/creating into my hands, and 3/4 of it was sweets! She really is the healthiest eater I know, and her cravings include things like collard greens. She rarely eats sugar, doesn't like chocolate, and considers an apple dessert. But, I guess even she is susceptible to the woo of the holiday baking song...

These peanut butter cups are the first thing I pulled out of the bag of samples she gave to me that day. I was delighted at the thought of peanut butter (maybe best thing ever...), but skeptical they'd be too healthy to taste good. I took a bite, and another bite, and then the last bite. So good!

It just happened that this sampling took place on the sidelines of my son's flag football game, so I offered a peanut butter cup to my husband, my father in law, his wife, my daughter... and they all loved them! The chocolate was dark without being bitter, the peanut butter-y center sweet without being cloying, and the whole thing together- well, perfection! And true to Hannah's core, they are almost healthy... no added sugar or gross oils, plus they include dates, which are a fruit! And of course, the darker the chocolate you use, the greater health benefits you can tout... peanut butter cups for breakfast? I think so!

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Simple Peanut Butter Cups

Ingredients

• 6 ounces semi-sweet chocolate (you could also use milk or dark)

• 1 1/2 TB coconut oil

• 1/2 c creamy unsweetened peanut butter

• 8 pitted dates

Instructions

1. Line a mini muffin tin and set aside. You can also use plastic candy molds which don't need liners.

2. Place chocolate and coconut oil into a bowl and microwave 30 seconds. Remove from the microwave and stir. Continue to microwave and stir in 15 second intervals until fully melted.

3. Place the peanut butter and dates into a food processor or blender and mix until dates are broken down and fully incorporated into the peanut butter.

4. Place a small amount of melted chocolate into the lined muffin tins or candy molds and then top with about 1/2 teaspoon of the peanut butter mixture. Top with additional chocolate and tap muffin tin or candy molds lightly on the counter to settle the chocolate around the peanut butter.

5. Set peanut butter cups aside until chocolate has hardened. Once chocolate is firm the cups can be removed from the paper liners or candy molds.

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