Nutrient Dense Peanut Butter Cups

10 food grade silicon cupcake molds

3/4 cup sprouted roasted peanut butter
3 tablespoons maple syrup
1/4 cup finely ground soaked almonds

Blend ingredients above until smooth, set aside

Chocolate layers
1 cup cacao butter
1 cup cacao powder
1/2 cup maple syrup
1 tspn vanilla extract (no glycerin!)

In a pan over low heat or double boiler (making sure not to expose pan to any water)

Melt 1 cup cacao butter over low heat. When fully melted, turn off heat.
Stir in 1 cup cacao powder quickly.
Immediately stir in 1/2 cup maple syrup (make sure it is the real deal or it won’t set and be like fudge).

Stir well until smooth
add 1 tsp vanilla extract

When chocolate has thickened slightly (to 90 degrees)

Pour 1 tablespoon in bottom of each mold
Set in freezer for 10 minutes

Add 1/2 tablespoon peanut butter filling
Set in freezer for 2 minutes

Pour 2 tablespoons on top of filling
Set in freezer for 10 minutes

If you want chocolates not to melt in your hand, make sure they set for minimum 4 hours in fridge to fully cool all the way through.