Chocolate Peanut Butter Crunch Cups

Ingredients

Directions

1. Mix together the peanut butter, syrup and coconut flour. Start with 2 tbsp and stir in one tablespoon more at a time until you have a thick “dough” that you can pinch between your fingers.
2. Add the coconut oil to a microwave safe bowl with the chocolate chips and heat at 30 second intervals until the chocolate is melted.
3. Fold the rice cereal into the melted chocolate.
4. Line a muffin tin with paper liners. Scoop about 2 tbsp of the peanut butter dough into each liner and press down into a flat disc.
5. Top with about 2 tbsp of the chocolate mixture and spread evenly with a spoon.
6. Refrigerate for at 3 hours until the chocolate is hardened and the peanut butter is a bit more set.
7. Store in the fridge or freezer!