My love affair with chocolate and peanut butter is one that to this day remains strong and probably will until I die. I know people who don’t like peanut butter, and even some who don’t like chocolate, so if that’s you then this creation probably won’t bring the same kind of palpable joy and excitement that I experienced! Whichever way you look at it, when you recreate one of your favourite unhealthy treats into a healthy, superfood delight, it is an amazing thing. This was one of these moments.
Some of you may be familiar with the chocolate peanut butter cups from America, known as Reese’s Pieces. These peanut butter cups are very much the same thing, except you make your very own raw cacao and coconut oil chocolate and then fill these babies with blobs of 100% organic peanut butter, free of the vegetable oils, sugar, salt and preservatives of your standard peanut butter. Then you can top them with whatever takes your fancy, whether that be coconut, goji berries, cacao nibs, chopped nuts or berries. And voilà, gluten free, grain free, sugar free, dairy free, raw and (potentially) vegan chocolate peanut butter cups that taste amazing (better than Reese’s Pieces if you ask me….which obviously you did!). The only real downside is that these little cups of joy must be stored in the fridge at all times, as they have a tendency to melt in any room at a temperature above about 18 degrees Celsius.
And so now I imagine you are wondering when I am going to get to the most important part, the recipe… Fortunately for you the answer is now! I modelled this recipe off The Whole Pantry app, by the wonderful Belle Gibson (I cannot recommend highly enough that you buy TWP app, it is a game changer in terms of nutrition and health), but this is the basic framework:
Chocolate Peanut Butter Cups
- Organic coconut oil
- Raw cacao powder
- Honey, rice malt syrup or maple syrup (depending of your preferences and/or dietary needs)
- Organic 100% peanut butter
- Toppings: goji berries, coconut, cacao nibs, chopped nuts etc.
1. Fill a saucepan with water and place a bowl over the water, as you would to melt normal chocolate. Bring the water to a simmer.
2. In the bowl add coconut oil, raw cacao and honey. The ratio should be about 1/2 cup coconut oil, 1-2 tablespoons of raw cacao powder and 1 tablespoon of chosen sweetener. If you want to make a big batch you can obviously increase this as necessary.
3. Gently stir the ingredients together until they have all melted together. Taste test and add more cacao and/or honey as required, if you would like it more chocolatey or sweeter!
4. On a baking tray arrange little paper cupcake pans. Use a spoon to place small amounts in the bottom of the pans, to create the base. Place the pans in the fridge (or freezer) to set.
5. Once the bottom layer has set, remove from the fridge. Place small dollops of peanut butter in the centre of each cup. Cover the peanut butter with more of the chocolate mixture. Place back into the fridge or freezer.
6. Once almost set, remove and add desired toppings. If you add them too early they tend to sink to the bottom of the cups! Place back into the fridge to set and for storage.
Are you a fellow peanut butter and chocolate lover?