Chocolate Peanut Butter Cups

Yields about 10 servings

Ingredients:

1 cup PB2
¾ cup water
1 cup semi-sweet chocolate chips
¼ cup coconut milk, room temperature
1/3 cup chopped peanuts, optional1 cup PB2
¾ cup water
1 cup semi-sweet chocolate chips
¼ cup coconut milk, room temperature
1/3 cup chopped peanuts, optional

Directions:

Line mini muffin pan with about 20 mini cupcake liners; set aside.

Combine the PB2 and water until smooth; set aside.

Add the chocolate chips to a microwave safe bowl and microwave for 15 seconds.

Remove from the microwave, stir and repeat this process until the chocolate has melted
and is smooth.

Gently stir in the coconut cream until the chocolate sauce is thick and smooth.

Divide the chocolate sauce in half and set one half aside. With the other half of the
chocolate sauce, evenly divide between the mini cupcake liners. Allow the chocolate
sauce to cool and solidify, about 10 minutes.

Spoon the PB2 mixture into each of the chocolate lined cupcake liners, creating a
second layer.

Divide the remaining chocolate sauce on top of the PB2 mixture in the muffin cups, top
with chopped peanuts and place in the refrigerator to allow the chocolate to solidify.