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81% would make again

Chocolate Peanut Butter CBD Cups

by Crystal Hatch and Karlee Rotoly

Ingredients

for 24 servings

  • 12 oz dark chocolate (340 g)
  • 7 tablespoons coconut oil, divided
  • 1 teaspoon vanilla extract
  • 1 tablespoon CBD oil, 100%
  • 1 cup natural peanut butter (240 g), or other nut butter
  • ¼ cup honey (85 g)
  • hemp heart, for garnish (optional)

Special Equipment

  • muffin tin, or silicone molds or mini paper liners

Nutrition Info

Shop ingredients with
    Calories 192
    Fat 15g
    Carbs 13g
    Fiber 1g
    Sugar 9g
    Protein 3g

Estimated values based on one serving size.

Preparation

  1. In a microwave-safe bowl, combine the dark chocolate and 5 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until melted.
  2. Add the vanilla and CBD oil and stir until combined. The mixture should be smooth and pourable.
  3. Pour ½ of the chocolate mixture into the molds, enough to come about ⅓ of the way up the sides of each cup. Freeze for 15 minutes.
  4. In a separate microwave-safe bowl, combine the peanut butter, honey, and remaining 2 tablespoons coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and pourable.
  5. Pour the peanut butter mixture evenly over the chocolate layers in the molds. Make sure to leave enough room for the second layer of chocolate. Freeze for 10 minutes.
  6. Pour the remaining chocolate mixture evenly over the peanut butter layers in the molds, filling completely to the rim of each. Wipe off any excess that spills over the edges. If desired, sprinkle the cups with hemp hearts for added crunch. Freeze for 1 hour, until set, then pop out of the molds. The cups will keep in an airtight container in the refrigerator for up to 1 month.
  7. Enjoy!