Materials:
Food processor (Cuisinart works well for low and high processing)
Tea Kettle (optional for quick, easy boiling of water)
3 Quart Pot
8.5" x 8.5" Baking dish
2 Silver Spoons (1 small and 1 large)
1 Spatula
3 Cupcake pans (or other glass pyrex dishes or pans to hold cups)
66 Baking cups

Ingredients:
4 c roasted and salted peanuts
1-2 large silver spoonful(s) of organic, cold-pressed, unrefined coconut oil
1 10 oz bag Equal Exchange Bittersweet Chocolate Chips 70% Cacao
4 Theo Organic 70% Dark Chocolate Bars (Salted Almond, Pure 70% Dark, Sea Salt)

Preparation:

Peanut Butter
1. Place 4 c of peanuts in food processor using small work bowl and chopper and blend on low for 2 minutes.
2. Add 1-2 large spoonful(s) of organic, unrefined coconut oil to the peanuts and mix well using the spatula.
3. Blend peanuts and coconut oil on high for 2 minutes (or until desired consistency achieved).

Dark Chocolate
1. Boil water in tea kettle and pour into 3 quart pot so that is about half full.
2. Turn on burner so that the water remains boiling.
3. Place 8.5 x 8.5 baking dish over pot of boiling water. Make sure boiling water is NOT touching baking dish and that baking dish is sitting on top of the pot
4. Pour 10 oz bag of Equal Exchange Dark Chocolate in baking dish to melt it.*
5. Stir chocolate with small silver spoon.

*Note: If using different types of chocolate, thoroughly wash the baking dish between different types and make sure there is enough boiling water in the pot before melting a new type of chocolate.

Directions:
1. Double line the cup cake pan (or other dish) with baking cups
2. Pour a small spoonfull or more of melted chocolate into each baking cup
3. Using the tip of the spoon, spread the chocolate in the baking cup so that it covers the bottom of each baking cup

4. Freeze the cup cake pan lined with the chocolate for 10-15 minutes to harden
5. Remove cup cake pan from the freezer and add a dab of peanut butter to each cup
6. Spread peanut butter over the center of each cup
7. Pour a small spoonful for more of melted chocolate over the peanut butter layer

8. Smooth the chocolate later over the peanut butter using the tip of the small spoon
9. Freeze peanut butter cups to harden for 15 min or until hardened before serving.

Makes: 33 Dark Chocolate Peanut Butter Cups plus ~1 cup of extra peanut butter