Peanut butter cups

4		large medjool dates
1/3  cup		coconut oil
3/4  cup		cocoa powder
1/4  cup		maple syrup
2  ounces		barley syrup
1/8  teaspoon		salt
4  tablespoons		Peanut butter

Tip: Click on the ingredient links to learn the nutritional information for all the Peanut butter cups ingredients. The serving size for any ingredient in Peanut butter cups may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Pit and chop the dates, place in a bowl. Add the coconut oil and soak for 30 minutes.

In a blender or food processor, add the soaked dates, cocoa powder, maple syrup, barley syrup and salt. Process until very smooth, stopping to scrape down the sides if necessary.

Set out 16 silicone or foil baking cups on plates or a baking pan. It’s easiest to put the chocolate mixture into a sandwich baggie and cut off a bottom corner. Pipe the bottom layer of chocolate into each of the cups.

Place a hunk of peanut butter or other nut butter in the middle of each cup. Try not to have the peanut butter touch the sides, you’ll want the chocolate to enclose the peanut butter. Pipe the chocolate on top to cover but do not fill to the brim.

Chill the cups in the refrigerator for several hours or overnight. Stored in a sealed container in the refrigerator where they’ll keep for a few days.