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 on top of the saucepan 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.
Coconut salted caramel, peanut butter cups
Really, what doesn’t go with peanut butter? It’s pretty good with everything, such a clever little bean! Toady this little legume paired up with the almighty coconut seed to make……… Coconut salted caramel! How does one make caramel from a coconut I hear you ask?! Read on to fine out;
Coconut sugar is produced from the sap of the flower bud stem of the coconut palm tree, almost anything can be made from the coconut seed, husk, leaves, trunk, all of it can be used, as mentioned in a earlier post, when I visited Fiji, locals called it ‘the tree of life’ as it provides so much.
Ingredients for the coconut caramel:
- x1 cups of coconut sugar
- x1/2 cup of full fat coconut cream
- 1 Tbsp coconut oil
- Cracked rock salt
- 1 tsp vanilla extract
- Combine the coconut cream, coconut sugar and salt in a saucepan over medium-high heat and wait for it to become fragrant and start to bubble.
- Bring to a boil, then immediately lower the temperature, keeping the sauce at a light simmer.
- Simmer for 10-20 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently to incorporate the darker caramel bits from the bottom into the sauce.
- Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat and stir in the coconut oil and vanilla extract, the sauce should look fairy thick, it will become thicker once cool.
- Serve the sauce warm or refrigerate in a sealed glass jar – if adding straight into your PB cups, refrigerate as this will make spooning the mixture into the moulds, much easier.
- Continue to follow the original recipe to complete this amazingly sweet and nutty layered chocolate cup.
Peanut butter and salted pretzel
Something a little different but exactly what you know, if you’ve had peanut butter stuffed pretzel bites, you’ll know how insanely good peanut butter with pretzels are. Here I’ve added salted pretzel pieces inside and a wholesome pretzel on top for added crunch and texture, giving you a biscuity taste when you bite in.
Chocolate praline crunch
With activated buckwheat and puffed quinoa, this nut butter free crinkle cup is the NEW favourite. It’s rich, crunchy with smooth velvety coconut creamed praline tucked away inside.