Growing up, peanut butter cups were my favorite chocolate / candy / dessert – no competition there! That still hasn’t changed to this day, even with my peanut allergy! I’ve made these with almond butter, cashew butter, and hazelnut butter (gasp! I went there!) and I can’t pinpoint my favorite 😉 .
To me nut butter is its own food group! 2 Tablespoons for a serving? That’s unheard of; I don’t eat less than half the jar in a sitting (guilty pleasure!). And who doesn’t get chocolate cravings? I’m sure every gal out there will tell you, chocolate is hormone’s best friend. Combine these two ingredients and you’ve got one happy eater!
Ingredients (Makes 18 full Peanut Butter Cups):
- 2 batches of my Chocogasmic Chocolate: 3 Ingredient Fix (follow step 1 only!)
- organic nut butter (peanut, almond, cashew, whatever your tummy desires)
- 1/2 Cup organic non-dairy milk
- Cupcake trays
- Cupcake paper liners (I use non-bleached paper)
Please note: Some people use confectionery sugar in their nut butter, organic nut butter is so naturally delicious I find the chocolate is sweet enough!
Directions:
- Follow step 1 ONLY of my Chocogasmic Chocolate: 3 Ingredient Fix.
- Line each cup with your cupcake paper & spray with nonstick spray. Spoon melted chocolate in each cup (to about 1/4 – 1/2 inch from bottom). Pop in the freezer for about 20 minutes, or until the chocolate is set.
- Once the bottom layer is set, warm the chocolate up on the stove (stir, stir, stir!), and take those chilly babies out of the freezer. Spoon in (about 1 Tablespoon) your nut butter in the center of each cup. Finish them up by spooning the remaining chocolate for the top layer.
- Pop them back in the freezer for 20 minutes for the final set. Your nut butter cups will last up to 3 weeks in the refrigerator or up to 2 months in the freezer. Before you chomp down, make sure the cups are about room temperature!!
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Enjoy eating whole!
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