1 package WholeMe, Salted Peanut Chocolate clusters
1 tablespoon coconut oil, melted
2 tablespoons peanut butter
4 oz cream cheese, room temperature
1/3 rd cup smooth peanut butter
1/2 cup organic powdered sugar
3/4 cup heavy whipping cream
1 tsp vanilla extract
3/4 cup dark chocolate, melted
To make the crust in a food processor combine WholeMe clusters, coconut oil and 2 tablespoons peanut butter. Pulse until mixture is fine crumbs
In a bowl of a stand mixer (or hand mixer) combine the cream cheese, peanut butter, powdered sugar and vanilla extract. Beat until combined. Add in heavy whipping cream. Beat on high until mixture is smooth and has thickened.
To assemble: Place cupcake liners in a muffin tin. Add one tablespoon of the granola mixture, press down with the back of a spoon. Top with a dollop of the peanut butter mixture. Refrigerate overnight. Add one tablespoon melted chocolate and refrigerate for 30 minutes or until chocolate has set. Keep refrigerated until ready to eat.
Tip: Keep the peanut butter cups in the freezer for a delicious frozen dessert!