This recipe was inspired by the fact that one of my bestfriends ex-bestfriends made the most delicious looking layered peanut butter and chocolate cups and FAILED to bring me any. Not angry, just disappointed.
If you haven’t tried a peanut butter cup then you haven’t been doing life right and it’s about time you did. They’re a traditionally American super sweet chocolate that’s got a crumbly peanut butter centre. Now it’s at this point you’re realising I’m in fact correct and you have been doing life wrong. You’re welcome. Now I’m no stranger to chocolate or peanut butter, but combine the two and you’ve got a match made in heaven.
I took it upon myself to give the humble reese’s peanut butter cup and healthy make over. Got rid of the refined sugar, basic milk chocolate and turned things a little inside out. If you don’t trust that they’re good, take it from my boyfriend who said, and I quote:
“Maddi, you’ve outdone yourself.”
Need I say more? Probably not but I’m going too anyway. I know there’s plenty of people that shy away from peanut butter and all nut butters really due to the high fat content. While it’s true, nuts are high in fat, your body NEEDS this fat. Peanut butter is high in monounsaturated fats, aka “heart healthy fats”. Not only with these peanut butter cups satisfy both your sweet and salty cravings, it will satisfy hunger, as the high fat content is more satiating so you’re less likely to over eat.
Peanut Butter Cups
I took it upon myself to give the humble peanut butter cup and healthy make over. It's vegan, refined sugar free and uses all natural ingredients!
- Prep Time: 6m
- Total Time: 45m
- Yield: 16 cups
Ingredients
- 1 cup Melted cacao butter
- 1/2 cup Smooth peanut butter
- 1/4 cup Rice malt syrup
- Cacao super nut butter or other chocolate spread for filling
- Optional: himalayan sea salt and crushed peanuts for garnish
Instructions
- Add the melted cacao butter, peanut butter and syrup to a glass microwave safe bowl.
- Microwave for 30 second intervals until the mixture is combined OR set the glass bowl over a pot of boiling water and stir continuously until melted together.
- Pour the liquid into your moulds, only filling a quarter to half way. Place into the freezer until firm.
- Once firm, spoon half teaspoons of cacao spread into each mould, spreading so it’s close to the edge. I used Mayvers Super nut butter, but you could use any kind of chocolate spread you like.
- Once all the moulds are filled, pour the peanut butter mix over until the moulds are filled ad the chocolate spread is covered.
- Place back into the freezer until completely fir, about 20-30 minutes. Turn moulds out (I used a silicon mould, but you could use cupcake liners or whatever you have on hand).
- Store peanut butter cups in the fridge.
Optional Step
- Using a cooking brush, paint left over peanut butter mixture onto each chocolate then sprinkle with crushed peanuts and sea salt.
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