PEANUT BUTTER CHOCOLATE SNACK FOOD, RECIPE, almost healthy

 Peanut Butter Cups Recipe, 12 servings

I would call these healthy, but the fat and sugar content of the peanut butter and chocolate kind of takes that off the list. Apple or chocolate? Peanut butter or an almond? Just forget it, and make these for fun because they're easy and you probably already have the ingredients in your pantry. Of course this recipe looks interesting to me, late at night, bored silly, wanting to eat something that could be considered a comfort food and not pull it out of a package, call it "homemade" and psychologically not that bad for you. Whatever, just have fun.

You can make them at home in about 15 minutes. For the peanut butter filling,   mix in a combo of raw superseeds—not only do they up the nutritional profile of these candies by a ton, but they also add a really satisfying crunch!

7 Simple Ingredients

6 ounces semisweet chocolate, chopped

1 tablespoon coconut oil

1/4 cup peanut butter, natural and unsweetened

1 tablespoon honey

1 tablespoon chia seeds

1 tablespoon flax seeds
some people might add hemp seeds (yuck), personally I would change the flax (I don't like the smell of flax oil) for sesame seeds, maybe even a few whole peanuts, I don't know, but I'm ok with the chia seeds, I bought a bunch at TJMaxx for practically nothing, so this is my way of saying, whatever you want to put it this thing is going to work.

Directions 
1. In a microwave-safe bowl, or in the top part of a double boiler over medium heat, place the dark chocolate and coconut oil.
2. Heat the mixture in the microwave on high for about a minute, or in the double boiler, until melted and smooth.
3. Pour about 1 teaspoon of the chocolate mixture into each of cup of a 12-cup mini muffin tin.
4. Place the tin the freezer to solidify the chocolate, about 3 minutes.
5. Meanwhile, mix together the peanut butter, honey and seeds in a small bowl.
6. Remove the tin from the freezer and dollop about 1 teaspoon of the peanut butter mixture on top of the hardened chocolate in each cup, spreading with a spoon to flatten.
7. Top each cup with the remaining chocolate until the peanut butter is covered.
8. Return the tin to the freezer until the chocolate is solid, about 10 minutes.
9. Remove from the tin by placing a knife between the edge of the peanut butter cup and the edge of the tin until the peanut butter cup pops out.
10. Store in an airtight container

CHECK THESE OUT, THE FIRST TIME I MADE THEM IT LOOKED LIKE I HAD STEPPED ON THEM THE SECOND TIME (TO THE RIGHT) A LITTLE BETTER BUT STILL UNINTERESTING, FOR EASTER I'M GOING TO TRY TO PUT THEM IN LITTLE WRAPS, CHECK OUT THE ONGOING SAGA!!!!!