Peanut butter cups

I just stumbled on a recipe from Sarah Wilson’s book I Quit Sugar on chocolate butter cups (great book by the way, for anyone else on a sugar-free journey :)). That made me think, that this would be another good use for the fudgy chocolate I made the other day!!! Homemade healthy peanut butter cups – yum!

Main (blog)

VEGAN – GLUTEN FREE – LOW FRUCTOSE – PALM OIL FREE

Ingredients:

Makes around 12 cups.

For the chocolate – follow the recipe for Fudgy Chocolate on one of my other posts.

The only other ingredient is peanut butter. Either you can buy some (make sure you check the labels – lots of them have added Palm Oil and sugar in it – I buy one called 100% Nuts which is exactly as it says on the label, only nuts). Or even better, make your own (I do this when I have time, it’s cheaper as well).

Variations to this recipe:

There is no end to the flavors and substitutes that you can make. As someone else commented on my fudgy chocolate recipe (thanks Anne) – you can swap the vanilla essence with mint essence! You can also substitute the peanut butter with any other nut butter you can think of – or, how about adding in homemade Nutella, white chocolate, mashed banana, or anything else your creativity might inspire – do share if you think of something new!

Directions:

Make the chocolate mix and tip it into something which is easy to pour from (I used my measuring cup). As soon as you have stopped stirring the chocolate it will start separating. This is actually what I really like about this recipe. The ‘liquid’ part will harden into crunchy chocolate whilst the ‘thick oozy’ part will shape into chewy fudgy chocolate. Use this to have some fun. Pour the two different densities into separate containers. I poured in a little liquid in all the cups first. Now pop it in the freezer for 5 minutes.

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Take it back out the freezer (don’t leave it for any longer or the rest of your chocolate mix will get to dense to pour). Now spoon a little peanut butter in the middle of each cup. I choose to add a little peanut oil to my peanut butter to make it runny as you bite into the final product (but this also means that you will get a flat line of it as in the top picture). If you want more peanut butter in your cup and for it not to touch the sides, all you have to do is not add any oil. Then it will be dense enough to dollop and form a ball, rather than spread out.

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Now pour on a layer of the thick chocolate and wait for it to spread out evenly. Then pour on a finishing layer of the liquid.

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Then, pop the tray in the freezer and let it set for 30-60 minutes. Your peanut butter cups are now ready to use and will have a crunchy layer on bottom and top with soft peanut butter and chewy chocolate in the middle. You can keep them in the freezer for storing OR in the fridge if you are eating them within a week (regardless, they taste best when they are at fridge or living room temperature depending on your taste – they take about 15-30 minutes to ‘defrost’ when they come straight out of the freezer). Enjoy!

If you would like to see more recipes like this you can always follow me here (via email, see top right on this page) or on Facebook.

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