Peanut Butter Cookie Dough Cups by Welleasy

Ingredients

• 3 bars (approx. 300g total) HU Plain Dark Chocolate, divided
• 1/3 cup peanut butter
• 1/3 cup almond flour
• 2 tbsp maple syrup
• 1/4 cup chopped dark chocolate or chocolate chips
• To taste flakey sea salt
• 6 paper cupcake cups

Instructions

1. Melt 2 bars of HU chocolate (approx. 200g) using a double boiler or microwave in short bursts, stirring occasionally until smooth. Spoon about 1 tablespoon of melted chocolate into the bottom of each of the 6 paper cupcake cups. Use the back of the spoon to spread the chocolate slightly up the sides, creating a shell. Place the cupcake liners on a tray and chill in the refrigerator for about 15-20 minutes, or until the chocolate is firm to the touch.
2. While the chocolate shells are chilling, prepare the cookie dough filling. In a small bowl, combine the peanut butter, almond flour, and maple syrup. Mix thoroughly until a cohesive dough forms. If the mixture is too dry, add a tiny bit more maple syrup (1/2 tsp at a time). If too sticky, add a touch more almond flour.
3. Once the chocolate shells are set, divide the cookie dough mixture into 6 portions. Roll each portion into a ball and gently press it into the center of each hardened chocolate cup, ensuring it doesn't touch the sides.
4. Melt the remaining 1 bar of HU chocolate (approx. 100g). Pour enough melted chocolate over the peanut butter dough in each cup to fully seal the filling and create a smooth top layer. Ensure the edges are covered.
5. Immediately sprinkle the tops of the cups with flakey sea salt. The salt will adhere best while the chocolate is still wet.
6. Refrigerate the cups for at least 30 minutes, or until the top layer of chocolate is completely firm. Store in an airtight container in the freezer.