DIY Peanut Butter Chocolate Cups
These peanut butter cups are surprisingly stress-free for such a delicious snack. We’d suggest making your own dark chocolate to avoid preservatives and refined sugars that are found in most chocolate brands. To take 'homemade' to the next level, try making your own peanut butter by blending peanuts in a food processor with a pinch of salt and some honey to taste. If peanut butter isn’t your jam, use any other kind of nut butter - almond butter also tastes scrumptious!
100g cocoa butter, roughly chopped and melted on a low heat
50g coconut oil, melted
35g cacao powder
3 tsp maple syrup/ your favourite sweetener
1 pinch of salt
40g smooth peanut butter
Cupcake cases (4-6)
- To begin, make the chocolate. Stir the cocoa butter, coconut oil, cacao powder, maple syrup and salt together. Do this while the cocoa butter is still warm to ensure the ingredients mixes in properly.
- Evenly spoon half of the mixture into the cupcake cases. To make sure the sweetener doesn’t sink to the bottom, constantly stir the mixture.
- Put the moulds in the freezer for approx. 5 minutes, until solid.
- Once out of the freezer, spoon 1 heaped tsp of peanut butter into the centre of each cup. Spread the peanut butter across the chocolate base into a circle that is just smaller than the chocolate.
- Stir the chocolate mix again and spoon the rest of it on top of the peanut butter, making sure that the filling is totally covered.
- Freeze again for 5 minutes until the chocolate is solid.
Store the cups in either the fridge or freezer, but note that when left out the chocolate will start to melt - especially in warmer temperatures!