Chocolate Peanut Butter Cups

Gluten Free, Vegan

Happily serves 18-36 

ALL ORGANIC INGREDIENTS 

Peanut butter Layer:

16 oz jar Crunchy Peanut Butter

1 Chia Egg

1/4 Cup Coconut Brown Sugar

1/2 Cup Monk Fruit

Chocolate NutButter Layer:

16 oz jar Chocolate NutButter

1 Chia Egg

1/4 Cup Coconut Brown Sugar

1/2 Cup Monk Fruit

To make an egg replacer:

1 TBSP Ground chia seed or flax seed to 3 TBSP water, mix and let sit a few minutes.  If it sits too long, it will be hard to mix into the batter.  

Mix the nut butter and sugar together then make the egg replacer and add it in.

This is essentially 2 batches of cookies.  

You can do one or the other or combine them for a “Reece’s” Cup affect.

Make each batch separately.  You can roll into balls and bake for 8 mins on 350. 

I do not cook mine since there is not an egg in the recipe, you can eat these raw.

You can use individual cups as pictured or make in a mini muffin tin for portion control