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Inside Out Peanut Butter Cups with Avocado Fudge

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Ingredients
  • 1 cup smooth peanut butter
  • 1/4 cup coconut oil
  • 1/2 avocado (or you can sub 1/3 cup chocolate hazelnut spread in place of the fudge)
  • 6 oz dark chocolate chips or Baker's chocolate
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Servings: About 9 regular sized cups, or 12 mini

STEP 1
In a microwave safe bowl, melt coconut oil, about 30 seconds. Add peanut butter and stir coconut oil into peanut butter until well combined.

STEP 2
Spoon a small amount peanut butter mixture, filling about 1/2 way up the liner, into mini cupcake liners or cupcake liners, depending on your desired size.

STEP 3
Place cups in the freezer for 10-15 minutes, until hardened.

STEP 4
Meanwhile, make fudge: melt chocolate in a microwave safe bowl, about 1-3 minutes. Peel and mash avocado, add to chocolate, and stir until well combined.

STEP 5
Remove cups from freezer. Dollop a small amount of fudge (or chocolate hazelnut spread) on top of the peanut butter layer.

STEP 6
Stir remaining peanut butter mixture (you may need to reheat it a bit in the microwave, about 30 seconds) and fill each cup to the top. Place in the freezer again until hardened, about 45-60 minutes.

STEP 7
Place in the freezer again until hardened, about 45-60 minutes.

STEP 8
Enjoy as a snack or on top of ice cream. Store in the freezer.


katherinebaker
spoonuniversity
 

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