Chocolate Peanut Butter Cups

1 cup creamy, no-sugar-added peanut butter

1 T. coconut oil

1 T. honey

1 cup dark chocolate chips

Have a mini muffin tin ready.

Put the peanut butter, coconut oil, and honey in a microwavable bowl, and microwave on high for about 30 seconds or until melted. Stir mixture, and then divide it equally in the mini muffin cups.

Place the chocolate chips in a microwavable bowl and microwave on high for about 30 seconds or until melted. Pour melted chocolate over the peanut butter mixture. Place the muffin tin in the freezer for about an hour, and then carefully release the peanut butter cups using a knife to scrape around the edges of the cups.

Yield varies depending on size of cups. I usually get about 18 to 20 peanut butter cups.

Note: If you have paper or foil muffin cup liners that fit, the peanut butter cups will be easier to handle. But it’s not absolutely necessary.