Prep Time: 10 mins.
Cook Time: 5 mins.
A delicious center of sweet and salty peanut butter filling hugged by dairy-free chocolate. Yum! Peanuts and chocolate - they just go so perfectly together!
I was at the grocery store this morning and came across Justin's Dark Chocolate Organic Peanut Butter Cups and I thought to myself, hey, I could make that! So I decided to surprise my husband with homemade ones. They’re basically chocolate and peanut butter with a little sugar. So, why not make them from scratch? By the way, my husband loved them, and couldn't believe they were homemade.
It’s such an easy, simple recipe; with only 5 ingredients (compared to original REESE'S Peanut Butter Cups: MILK CHOCOLATE (SUGAR; COCOABUTTER; CHOCOLATE; NONFAT MILK; MILK FAT; LACTOSE; SOY LECITHIN; PGPR, EMULSIFIER); PEANUTS; SUGAR; DEXTROSE; SALT; TBHQ (PRESERVATIVE) that everyone should try.
You will love them!
These could also be good with different nut butters: almond, cashew, hazelnut, macadamia, pecan, pistachio, walnut, etc. and with Stevia instead of turbinado sugar. I used to love Reese’s Peanut butter cups, so will definitely try the sugar-free version next time.
Servings: 12 (One is all you need. But it’s probably not all you’ll have.)
• 1 ½ cup dairy free, Semi-Sweet Chocolate Chips
• 1 Tbsp coconut oil
• 1 cup peanut butter
• 1 cup turbinado sugar, divided
• pinch of salt
• 12 mini paper candy cups
1. Heat coconut oil in saucepan, slowly melt chocolate chips and ½ cup of sugar, stirring frequently, until completely melted and smooth. Turn off the heat.
2. Place a small dollop of chocolate inside each candy cup.
3. Using the back of a teaspoon, carefully spread the chocolate so that it evenly coats the bottom and sides of each candy cup.
4. Repeat with every cup and place in the freezer until chocolate sets- about 5 minutes.
5. Meanwhile, in a food processor, mix together the peanut butter, the rest of the turbinado sugar, and salt.
6. Take the chocolate cups out of the freezer and drop one spoonful of the peanut butter mixture on each cup.
7. Brush the tops of the cups with the chocolate, spreading it to reach the edges of the wrappers and refrigerate until set, about 15-20 minutes.
8. Remove the paper baking cups and let stand at room temperature for 5 minutes so that the chocolate will be melty in your mouth. Enjoy!
Keep in the refrigerator until served because they will melt and lose their shape at room temperature if the coconut oil begins to melt.
Michael's (the craft store) and Party City sell mini candy cups, which are the perfect size and hold their shape well under the weight of the chocolate.