June is National Candy Month, and we wanted to offer a healthy way to enjoy the best things in life—chocolate and peanut butter. Living a healthier lifestyle doesn’t mean you have to sacrifice treating yourself to something sweet and delicious. We are big fans of finding ways to get some sweet treats in our diets 😊 

You can also substitute any nut butter in this recipe, so get creative and get to healthy snackin’!

Ingredients

·        ¼ c. Powdered Sugar

·        1/3 c. smooth peanut butter or nut butter

·        12 oz. semisweet chocolate (chopped)

·        Coarse sea salt

Directions

1.      Line a 12-cup mini muffin tin with paper or reusable muffin liners.

2.      Mix nut butter and powdered sugar in a bowl until well combined.

3.      Place nut butter/sugar mix in fridge to chill

4.      Using the double boiling method, melt the chocolate until smooth. Turn off heat once completely melted but don’t remove from boiler to keep the chocolate warm.

5.      Remove nut butter/sugar mix from the fridge and scoop 1 tbsp. of mix and form it into a ball. Place ball on waxed paper and flatten slightly.

6.      Scoop ~1 tsp of warm chocolate into each muffin liner and spread around bottom and up the sides of the liner. Once all liners have chocolate, place tin in the freezer until chocolate has hardened.

7.      Once chocolate has hardened, remove tin from freezer and place one nut butter disc into each liner.

8.      Cover discs with more chocolate until completely covered.

9.      Sprinkle some coarse sea salt on the top of each nut butter cup

10.   Refrigerate for at least 45 minutes to allow chocolate to fully harden

11.   Eat!