3 tbsp natural unsalted peanut butter, room temperature
1 tbsp organic unsalted butter, room temperature
1 1⁄2 tbsp brown rice flour
1 tbsp organic evaporated cane juice
In the top of a double boiler, melt chocolate on medium-low. (Alternatively, set a metal bowl over top of a pot of gently simmering water, ensuring bowl does not touch water.)
Using a pastry brush, apply 1⁄4 tsp chocolate to bottom and halfway up edge of each of 15 silicone mini muffin liners. (NOTE: Paper liners can be used, but it will be difficult to remove peanut butter cups. Paper liners may create a messier result.) Place muffin liners on a large plate and refrigerate until firm, about 30 minutes.
Meanwhile, in a medium bowl, combine peanut butter, butter, flour and cane juice with a wooden spoon; set aside.
If necessary, re-melt remaining chocolate. Spoon 1⁄2 tsp peanut butter mixture into each chilled muffin liner and press to cover bottoms; smooth surface with spoon. Top each with 1⁄4 tsp chocolate, turning muffin liners to cover peanut butter mixture. Return to plate and refrigerate until set, about 30 minutes.
There's no need for serving plates or forks with this gooey chocolate and peanut butter dessert - simply serve these bites on a large platter and let guests dig in. The best part? You can make these in advance and store in the freezer until the day of your party.
If Elvis had a signature cookie, these banana peanut butter cookies would be it! Not only will these satisfy your peanut butter and banana cravings, but they're also packed with omega-3-rich flaxseeds.