First time I tried one of these little beauties was when I was living in the UK and a friend had suggested I try them out as they were insanely delicious (this being the standard well known peanut butter cup brand) I recall being instantly hooked and tried every single variety the company brought out – the cereal I’m still yet to try.
Stepping away from peanuts when I became strict paleo, I began creating my own nut and seed spreads of every kind. Tampering with foods I eliminated and are now reintroducing, I’m happy my body has re accepted peanuts with open arms! Phew, not sure how I would have dealt with a peanut intolerance?! Those with nut allergies, I really feel for you.
I aim to utilise this page for recipes and experiments creating a variety of nut butter cups. Join me on this exciting journey to the perfect pair of nutty cups 😉
Peanut Butter cups
These are the ultimate good fat snack! 100% rich organic dark chocolate, organic rough peanut butter and a sprinkle of flaky sea salt, results in this classic cup being all things KETO, PALEO, VEGAN, DAIRY FREE, GLUTEN FREE and all round delicious.
How do you make them, I hear EVERYONE asking?
Makes 7 cups
- 100g Dark chocolate – choose between 75-100%
- 7 tsp of peanut butter
- 1 tsp coconut oil
- Sea salt
- Optional – 1 tbsp maple syrup to sweeten
- Fill a small saucepan with water and place on a high heat. Place a heatproof bowl onto of the sauce pan and break the dark chocolate into the bowl along with the 1 tsp of coconut oil, wait to melt and stir until glossy.
- Grease the baking cups if using silicone, then using a teaspoon, scoop and pour 1 tsp of your melted chocolate into the cake case. Once all 7 moulds have been filled, place inside the fridge to allow the chocolate to set, this should take around 15minutes.
- Take the moulds out of the fridge and start to spoon in 1 tsp of peanut butter to each mould. If you’d like to add maple syrup you need to mix this into the peanut butter before spooning.
- Next you may need to reheat your leftover chocolate thats been sat inside the bowl to spoon the remaining chocolate over the top of the peanut butter. When the peanut butter has been covered, you can place the peanut butter cups back in the fridge to fully set – this should take around 20minutes, however will taste great after a full day to rest. To season/decorate with salt take out of the fridge after 5 minutes – if you do this too soon the salt will sink into the chocolate, too late and the salt won’t stick.
- Please note these will melt in the heat like any kind of chocolate, so please be wary of keeping them cool in a seal tight container for extra freshness.
It’s peanut butter jelly time…..
The peanut butter cup has been upgraded, meeting it’s bestie – strawberry jam. Usually I would make my own jam, but as I was slim on time making these for a friends birthday, I had to cheat a little, so this is a store bought jam, 100% strawberries, nothing added.
Follow the recipe above, adding 1/2 a tsp of jam. Leave in the fridge to set and cool for 2 hours, eat and enjoy.