Peanut Butter CannaCups

COOKING NOTE: If you don’t have a double boiler, simply use a pot with a…
0 from 0 votes
Cuisine: European
Keyword: Butter, CannaCups, Peanut
Calories: 200kcal


  • 1 cup creamy peanut butter, softened
  • 1/4 cup Canna-coconut oil
  • 1/4 tsp salt
  • 24 oz milk chocolate
  • 2 tbs Canna-coconut oil for chocolate


  • Line tin mini-muffin pan with paper liners.
  • In a small bowl together the peanut butter, Canna-coconut oil and salt together until smooth. Refrigerate for 15 minutes.
  • Using a double boiler, melt chocolate and canna-coconut oil and mix well. Turn off heat. Drop 1 or 2 tablespoons of melted chocolate into the bottom of each lining. Refrigerate for 30 minutes.
  • Using a melon ball scooper, scoop out a ball of peanut butter, roll in ball. Gently flatten with hands and place on top of each layer of chocolate. Refrigerate 30 minutes.
  • Scoop a second 1 or 2 tablespoons of melted chocolate on top of the peanut butter of each liner. Place in the refrigerator another 30 minutes.
  • Serve cold or room temperature.


Calories: 200kcal | Fat: 20g
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