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Homemade Peanut Butter Cups

It isn’t Halloween in our house without peanut butter cups.

Last year, I made raw almond butter cups, but those don’t always cut it for a true peanut butter lover. (Like my husband!)

I’ve also learned a few things since making my own almond butter cups over the last couple of years. Originally, I just dropped a dollop of natural almond butter in the middle, assuming it would freeze into a firm, solid mass, like the middles of the store-bought candies. But, that’s not the case! Even after freezing overnight, the nut butter centers are usually gooey… which tastes fine, but it’s not exactly the texture I’m going for. Luckily, I’m more than willing to experiment with (and taste-test!) chocolate candies, until I get it right.

The resulting peanut butter cups are not only lower in sugar and free of highly-processed ingredients, they also taste better than the originals, if I do say so myself!

Homemade Peanut Butter Cups
makes 6-8 pieces

Ingredients:

2 tablespoons natural peanut butter
2 teaspoons coconut oil*
pinch of fine sea salt
1/2 cup dark chocolate chips (for a raw chocolate shell, use this recipe instead)

*If you don’t care for the mellow coconut flavor, substitute grass-fed butter instead. It has the same type of healthy fat that will help solidify the peanut butter middles!¬†

Directions:

To get started, melt the dark chocolate chips. I prefer to use my oven to do this, placing the chocolate chips in an oven safe bowl, and heating them for 5 minutes in the oven at 400F. You can also use a double-boiler or microwave, if you prefer. Stir the melted chocolate chips until smooth, then use a spoon to drop a small amount of melted chocolate into the bottom of 6 mini paper cups. (I recommend double-layering the paper cups, for sturdiness.)

Using the spoon, push the melted chocolate up the sides of the paper cups a bit, to create the “cups” that will hold the peanut butter filling. Place the chocolate-filled shells in the freezer to set, about 10 minutes.

*Alternatively, you can make your own raw chocolate for a truly unprocessed treat! I recommend using this recipe for the chocolate, and following the same directions listed here for creating the chocolate shell. Please note, this raw chocolate will melt quickly at room temperature, so it’s not ideal for serving at parties.

In the meantime, mix up the peanut butter filling. Combine the peanut butter, coconut oil and salt, and stir until smooth and creamy. Remove the paper cups from the freezer, and place a dollop of the peanut butter filling in the middle of each chocolate shell (about a teaspoon per center). Be sure to leave a little room around the edges, for the chocolate filling to cover the sides!

Cover each cup with a final layer of melted chocolate, and return to the freezer to set for at least 2 hours before serving.

Remove the paper cups, and enjoy these chocolate candies whenever you like! For best texture, I recommend storing in the fridge or freezer until ready to serve.


5.0 from 4 reviews
Homemade Peanut Butter Cups
Author: 
Prep time: 
Total time: 
Serves: 6-8
 
These homemade peanut butter cups are not only lower in sugar and free of highly-processed ingredients, they also taste better than the original store-bought versions!
Ingredients
  • 2 tablespoons natural peanut butter
  • 2 teaspoons coconut oil*
  • pinch of salt
  • ½ cup dark chocolate chips (for a raw chocolate shell, use this recipe instead)
Instructions
  1. To get started, melt the dark chocolate chips. I prefer to use my oven to do this, placing the chocolate chips in an oven safe bowl, and heating them for 5 minutes in the oven at 400F. You can also use a double-boiler or microwave, if you prefer. Stir the melted chocolate chips until smooth, then use a spoon to drop a small amount of melted chocolate into the bottom of 6 mini paper cups. (I recommend double-layering the paper cups, for sturdiness.)
  2. Using the spoon, push the melted chocolate up the sides of the paper cups a bit, to create the "cups" that will hold the peanut butter filling. Place the chocolate-filled shells in the freezer to set, about 10 minutes.
  3. *Alternatively, you can make your own raw chocolate for a truly unprocessed treat! I recommend using this recipe for the chocolate, and following the same directions listed here for creating the chocolate shell. Please note, this raw chocolate will melt quickly at room temperature, so it's not ideal for serving at parties.
  4. In the meantime, mix up the peanut butter filling. Combine the peanut butter, coconut oil and salt, and stir until smooth and creamy. Remove the paper cups from the freezer, and place a dollop of the peanut butter filling in the middle of each chocolate shell (about a teaspoon per center). Be sure to leave a little room around the edges, for the chocolate filling to cover the sides!
  5. Cover each cup with a final layer of melted chocolate, and return to the freezer to set for at least 2 hours before serving.
  6. Remove the paper cups, and enjoy these chocolate candies whenever you like! For best texture, I recommend storing in the fridge or freezer until ready to serve.
Notes
*If you don't care for the mellow coconut flavor, substitute grass-fed butter instead. It has the same type of healthy fat that will help solidify the peanut butter middles!

Note: As always, feel free to use any other nut butter instead of peanut butter, if you prefer. For those with nut allergies, sunflower seed butter is a great nut-free alternative!

Reader Feedback: Have you ever tried making your own peanut butter cups? Do you plan on making any Halloween candy this year?

31 comments to Homemade Peanut Butter Cups

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