Cinnamon Swirl Peanut Butter Cups

   I’m not sure if it’s a fast approaching Halloween spirit or just the warm fuzzy feelings of Fall, but I’ve noticed that Foodgawker is flooded with comfort foods. From gooey macaroni and cheese to thick creamy pumpkin pie lattes, it’s decadent and seasonal all the way.

I didn’t want to be left out so I made up a quick and addictive recipe. It’s a classic as well…but with a twist. Literally.

Cinnamon Swirl Peanut Butter Cups

Now what’s more comforting then cinnamon, peanut butter, and chocolate?

    Before I invented this recipe, I looked at other homemade peanut butter cups. I wanted to see if I was making something original or something that’s been done and done to death. The typical filling was peanut butter and powdered sugar coated in melted chocolate. That’s it! Sweet simple and hardly a recipe at all.There were a few variations like Salted Peanut Butter Cups (just the basic recipe with a sprinkle of salt) and Cashew Butter Cups.

  Boring! Ok, well the cashew was an interesting idea but salt? Really? That’s like saying pumpkin pie is a new recipe because you added nutmeg. It’s very common in the first place and a tiny change to make such a big deal of it. My recipe is a little more unique and, in my opinion, much more delicious.

Ingredients

• 4 tbsp Organic crunchy peanut butter
• 2 tbsp Organic virgin coconut oil
• 2 tsp raw honey
• 1/8 tsp salt
• 1/2 tsp cinnamon
• 3/4 cup semi-sweet or dark chocolate.

Directions

1.) Mix the peanut butter, coconut oil, honey, salt, and cinnamon together in a small bowl until completely combined and melted. Coconut oil is solid when refrigerated but when mixed and left out at room temperature, it gets soft and easier to swirl into the chocolate.

2.)Melt chocolate over low heat.

3.) Once it’s melted completely, pour half of the chocolate into 4-5 miniature cupcake wrappers. Pour all the peanut butter mixture onto of the warm chocolate. Dollop the last of the melted chocolate in the middle of the peanut butter and use a toothpick to swirl the peanut butter into the chocolate and vice versa.

4.) Pop into the freezer and it should set in about 10 minutes. You can peel off the cupcake wrappers and Viola! You have beautiful healthy peanut butter cups.

This can be made with other nut butters for allergies and with maple syrup to make the recipe vegan. I also added a little food coloring for fun but these little creamy treats are very beautiful when they go all natural as well.

Loaves and kisses,

Maddie

Advertisement