Peanut Butter Cups

Peanut butter cups are the ultimate healthy dessert for anyone craving a sweet treat. These gluten-free, no-bake recipes combine creamy peanut butter with the crunch of cacao-sea salt sprouted almonds for a satisfying texture. With just a few simple ingredients, you can whip up these chocolate-coated delights in no time. Plus, they’re a healthier alternative to store-bought options.

To start, gather all your ingredients. The recipe calls for a can of peanut butter, vanilla extract, softened butter, organic powdered sugar, dark and semi-sweet chocolate chips, coconut oil, and cacao-sea salt Daily Crunch. These wholesome ingredients create the perfect balance of sweet, salty, and crunchy. Transitioning from pantry to prep is easy, as the steps are straightforward and require minimal equipment.

First, mix the peanut butter, vanilla extract, and softened butter until smooth. Then, gradually incorporate the powdered sugar to achieve a crumbly consistency. This step ensures the peanut butter mixture holds its shape when scooped and frozen. Next, scoop the mixture onto a parchment-lined pan, shaping them into cookies or even festive designs like eggs for special occasions.

Finally, coat each frozen piece with melted chocolate and sprinkle chopped cacao-sea salt Daily Crunch on top. The result is a decadent dessert that’s gluten-free and completely no-bake. Freeze these peanut butter cups for about an hour, and they’re ready to enjoy! Whether you’re looking for a quick snack or a crowd-pleasing treat, these easy recipes are sure to impress.

Ingredients  for Peanut Butter Cups:

• 1 can of peanut butter
• 1 teaspoon vanilla extract
• 1 stick of butter (softened)
• 2-3 cups organic powdered sugar
• Dark and semi-sweet chocolate chips
• 1 spoonful of coconut oil
• Cacao and sea salt Daily Crunch

Directions for Peanut Butter Cups:

1. Using a mixer, combine peanut butter, vanilla extract, and softened butter in a large bowl.

2. Add powdered sugar in 1-cup increments until the bag is finished or until the mixture becomes crumbly.

3. Scoop the mixture onto a parchment-lined pan using a cookie scoop. You can shape them as desired (e.g., egg-shaped) or leave them as cookie-like rounds.

4. Freeze the peanut butter mixture for at least 30 minutes.

5. Melt dark and semi-sweet chocolate together with a spoonful of coconut oil. Smash or chop the Cacao and Sea Salt Daily Crunch.

6. Remove the peanut butter mixture from the freezer and completely coat each piece in the melted chocolate. Top with the chopped Cacao and Sea Salt Daily Crunch.

7. Freeze the peanut butter cups for 40 minutes to 1 hour before serving.