DIY Quarantine Snacks: Sweet + Fruity Peanut Butter Cups
The hot days of summer are upon us, and nothing sounds better than a cold snack. These Sweet & Fruity Peanut Butter Cups are like your childhood favorite, but updated with vibrant flavors and bright colors. Ruby chocolate is naturally pink and has a fruit-forward flavor profile that pairs so well with matcha. Topped with luscious fresh berries and powdered dragonfruit, each bite of these fruity beauties packs an antioxidant-rich punch. These treats are guaranteed to inspire many long romantic walks to your freezer this summer!
Ingredients:
For the Ruby Chocolate
1 cup ruby chocolate, chopped
1 tbsp melted coconut oil
For the Matcha Chocolate
1 cup white chocolate chips
1 tbsp melted coconut oil
2 tsp matcha powder
For the Peanut Butter Filling
½ cup natural peanut butter
¼ cup honey
2 tbsp melted coconut oil
1 pinch sea salt
To Garnish
fresh blueberries
freeze dried raspberries
dragonfruit powder
Instructions:
Melt ruby chocolate and coconut oil for 30 seconds in the microwave, or until pourable. Stir well.
Prepare small candy liners or muffin liners.
Add melted chocolate to each candy liner. Place in the freezer for 5-10 minutes until the chocolate sets.
In another bowl, mix together the peanut butter, honey, melted coconut oil, and sea salt. Microwave until pourable, about 15 seconds.
Pour peanut butter mixture into each candy liner. Put in the freezer for about 5 minutes.
Melt white chocolate, matcha, and coconut oil together in the microwave for 30 seconds.
Cover each peanut butter cup with a top layer of matcha chocolate. Sprinkle with desired toppings, such as fresh blueberries, freeze-dried raspberries, or dragonfruit powder.
Freeze for 1 hour or more, until set completely.
Store in the fridge until ready to eat!
