Low Sodium Chocolate Peanut Fruit & Nut Cups

Total time50 min

Prep time20 min

Cook time0 min

Low Sodium Chocolate Peanut Fruit & Nut Cups

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Ingredients

12 servings

For the chocolate shell

10 oz dark chocolate (70% cacao or higher), roughly chopped
Lindt Excellence 85% Cocoa Dark Chocolate, 3.5 Oz Lindt Excellence 90% Cocoa Dark Chocolate Endangered Species Chocolate Bar Dark Chocolate Panther 88% Cocoa - 3 Oz Endangered Species Chocolate 72% Cocoa Smooth Dark Chocolate 3 Oz Ghirardelli 72% Cacao Dark Chocolate Premium Baking Chips For Baking Bag - 10 Oz
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1 tsp coconut oil

For the filling

½ cup natural peanut butter (no added sweeteners or additives)
2 tbsp maple syrup
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the topping

⅓ cup freeze-dried strawberries, lightly crushed
¼ cup walnuts, roughly chopped
1 tbsp unsweetened shredded coconut (optional)

Instructions

1
Line a 24-cup mini muffin tin with paper liners. Set aside.
2
Bring 1 inch of water to a gentle simmer in a small saucepan. Place a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Add the chopped dark chocolate and coconut oil to the bowl and stir occasionally until fully melted and smooth, about 3–4 minutes. Remove from heat.

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