4 Ingredient Raw Peanut Butter Chocolate Cups Recipe

Line a baking sheet with parchment paper. In a medium bowl, combine the peanut butter, maple syrup, vanilla, and 2 tablespoons of coconut flour until everything is well blended.

If the peanut butter mixture feels too soft to handle, add a bit more coconut flour, a teaspoon at a time, until it's pliable and easy to form. Using a tablespoon or an ice cream scoop, drop spoonfuls of the mixture onto your prepared baking sheet. Roll each portion into a ball, then flatten it slightly with your fingers.

Place the formed peanut butter centers in the freezer for 20 to 30 minutes, until they're firm enough to handle. While they chill, melt the chocolate in a small saucepan over low heat, stirring often, until it's completely melted and smooth.

Let the melted chocolate cool for a few minutes. Then, working quickly, dip each frozen peanut butter piece into the chocolate to coat it completely. A fork works well for this, letting excess chocolate drip off.

If you like, sprinkle a little coarse sea salt over the tops of the cups. Chill them in the freezer until they are completely set, which should take about 1 hour or more. These cups will keep well in the freezer for several days.