About the Recipe
I’m a naturopath and nutritionist, but that doesn’t mean I don’t love a bit of indulgence. It’s only fair that we still include a little here and there when making dietary changes for health reasons. Hence, I’ve tried to create peanut butter cups that are better than store bought, and a little bit healthier. I’ve seen many of my friends’ and family’s eyes light up when they bite into these, and I hope yours do too.
Each serve contains approximately 7.5g of protein, 27g total fat, 14g of which are mono and polyunsaturated fats (good ones), and 12g carbohydrate. This recipe is gluten-free, and low-carbohydrate diet friendly.
Ingredients
1 cup + 1 tablespoon smooth peanut butter
70g butter
A good pinch or two of rock salt (to taste)
360g 70% dark chocolate
1 teaspoon virgin cold pressed coconut oil
Directions
In a small saucepan, gently warm the peanut butter, butter and rock salt, stirring together until combined. Take off heat and cool.
Using the double boiler method, place a heatproof bowl over a saucepan of boiling water and break in the dark chocolate. Add the coconut oil and stir gently until the chocolate has melted and is glossy and smooth.
In a 12 spaced muffin pan, place paper muffin cases. Using a pastry brush, generously brush the melted chocolate into the bottom and sides of each paper case. About 2/3 up the side is sufficient. (This is the fiddly part!)
Place the muffin tray of chocolate coated cases into the freezer for a few minutes to harden.
When Peanut butter mixture is at room temperature and the chocolate coated cases are hardened, pour the peanut butter mixture into the cases, being careful to divide the mixture across all 12 cases. Around 1/2 way up the sides of the cup is sufficient.
Place the muffin tray into the freezer again to harden the peanut butter mixture.
After around 15 minutes, remove the muffin tray from the freezer and top the cups with the remaining melted chocolate. Tilt the tray to allow the chocolate to spread right up to the edges of the cases. If you like the tops thinly coated (my preference), you may have about 1/3 cup of melted chocolate left over, otherwise you may evenly distribute all the chocolate across all 12 cases.
Place the tray back into the freezer to harden the peanut butter cups for at least another 20 minutes.
Store your peanut butter cups in an airtight container in the freezer and when needed, take out about 1/2 an hour before serving. The paper cases should peel off easily.
Did you know: Some brands of chocolate and peanut butter contain vegetable oil and additive ‘numbers’. These can be irritating to the gastrointestinal tract and disrupt our microbiome. Try to choose products containing the least amount of ingredients and organic where possible.