1. Prepare the Crust Base:
In a mixing bowl, combine graham cracker crumbs, melted coconut oil, maple syrup, and salt. Stir until the mixture resembles wet sand. Press firmly into the bottoms of silicone muffin cups or a lined mini cupcake tray. Chill in the freezer for 10–15 minutes to set.
2. Make the Peanut Butter Filling:
In a saucepan over low heat, melt peanut butter and coconut oil together. Stir in maple syrup, vanilla extract, and flaxseed if using. Mix until smooth and slightly thickened. Spoon a generous layer over the chilled crusts, smoothing the tops. Return to the freezer for another 15 minutes.
3. Create the Chocolate Topping:
In a double boiler or microwave-safe bowl, melt chocolate chips with coconut oil until smooth and glossy. Stir in a pinch of sea salt or chili flakes for a flavor twist. Pour over the peanut butter layer, tilting the cups to evenly coat.
4. Set and Garnish:
Chill the assembled cups in the fridge for 30–45 minutes until fully set. Once firm, garnish with crushed peanuts, cacao nibs, or a sprinkle of edible gold dust for flair.
5. Serve and Store:
Carefully remove from molds and serve chilled or at room temperature. Store in an airtight container in the fridge for up to 1 week or freeze for longer shelf life.
🌿 Wellness Notes:
- Coconut Oil: Supports metabolism and adds silky texture.
- Flaxseed: Boosts fiber and omega-3s.
- Dark Chocolate: Rich in antioxidants and mood-enhancing compounds.
- Natural Sweeteners: Lower glycemic impact than refined sugar.
