Low Iodine Dairy Free Peanut Butter Cups
Total time1 hr 20 min
Prep time20 min
Cook time0 min
5.0(18)
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Learn more →Ingredients
12 servings
For the chocolate shell
- 2 cups dairy free chocolate chips
- 1 tbsp coconut oil
For the peanut butter filling
- ¾ cup creamy peanut butter
- 3 tbsp powdered sugar
- 1 tbsp coconut oil, melted
- ¼ tsp fine salt
For serving
- flaky sea salt, for sprinkling (optional)
Can be omittedflaky sea salt
Instructions
- 1
Line a standard 12-cup muffin tin with paper cupcake liners.
- 2
Combine the dairy free chocolate chips and 1 tbsp coconut oil in a heatproof bowl set over a small saucepan of barely simmering water (or in a microwave-safe bowl in 30-second bursts), stirring between intervals, until fully melted and smooth.
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