A homemade peanut butter cup recipe using monk fruit sugar
Place the coconut oil and the 1/4-1/2 cup of monk fruit sugar in a large, microwave safe bowl. The amount of sugar will depend on your desired amount of sweetness. I usually prefer to use about 1/4 cup of monk fruit sugar, however, that makes these just barely sweet. If you are wanting these to taste like the cups you can buy in the store, then I would add more sweetener. You are also welcome to use granulated cane sugar here.
Microwave the coconut oil and monk fruit sugar for two minutes and then stir. Continue to microwave in two minute intervals, stirring after each interval is completed, until the sugar appears to be dissolved. Be careful, the coconut oil will be hot!
Carefully whisk in the cocoa powder. Place 12 foil cupcake liners in a muffin pan. Pour just enough of the chocolate mixture into the bottom of each liner so that the bottom is just covered. Place the pan in the freezer for about ten minutes, or until the chocolate mixture is solid.
While the first layer freezes, combine the peanut butter with the remaining monk fruit sugar and almond flour. Again, the sweetness is up to you. I also put a range for the almond flour so that you can decide how thick you would like the filling to be. I personally like 1 1/2 Tablespoons of monk fruit sugar and 1 1/2 Tablespoons almond flour. Make sure that this mixture is completely combined, and then roll into twelve equal shaped balls. Flatten the balls to form patties.
Once the chocolate has solidified, remove from the freezer and place a peanut butter patty on top of each solidified chocolate layer in the cupcake liners. Use the remaining chocolate mixture to cover the peanut butter layer. You may need to whisk the chocolate mixture again since it has been sitting. Return the muffin pan to the freezer and freeze for another 10-15 minutes, or until the top layer of chocolate is solidified. Remove from freezer and store in the fridge. Enjoy!