Homemade Chocolate-Peanut Butter Cups

 

Homemade Dark Chocolate Peanut Butter Cups

If your family is like mine, you love anything chocolate!

Because we have a vegan daughter (our youngest has been totally vegan for the last 5 years) and I am plant-based and removing refined sugar from my body, I found this recipe in a plant-powered Sweets and Treats booklet.  

These are not difficult to make although they take careful attention and no substitutes on ingredients should be used. I followed the recipe exactly and they came out perfectly.  Even my picky oldest daughter who eats all kinds of foods except for dairy milk, loved these.

Try them and please let me know in the comment section if you plan on making them and what you thought!

BitterSweet Dark Chocolate Peanut Butter Cups

4 oz of Baker's Bittersweet Chocolate

1/2 c. Coconut oil 

(Solid, NOT liquid)

1 tsp vanilla extract

dash of sea salt

1/4 c. 100% maple syrup 

(I use Ben's Sugar Shack 100% Real Maple Syrup from Temple, NH and they sell it in our local grocery store).

1/2 c. natural creamy peanut butter

(very important!  you want the kind with no sugars or oils added.  A good one is Skippy Natural Creamy Peanut Butter)

2 Tablespoons chopped peanuts, to garnish

• Set out a muffin tin with muffin liners; boil a pot of water in a teakettle or saucepan to get a burner nice and hot. You will need the burner later.  It MUST be hot.

• Melt the chocolate, coconut oil, vanilla and maple syrup in the microwave.  Place these items in a glass bowl (I use a 1 quart) and make sure the chocolate is broken into the small rectangles (1/4 oz each).  Microwave on high for 1 minute.  Stir with a wooden spoon, and then microwave again for 1 minute.  

• Remove bowl from Microwave and keep stirring until all the chocolate pieces are thoroughly melted.  This is important to do as you don't want to re-microwave as then the chocolate will burn.

• Once the chocolate is all melted, add the dash of sea salt and stir.

• Spoon 1 heaping tablespoon of chocolate mixture into each muffin cup. Freeze for 15 minutes.

• Meanwhile, keep the remaining chocolate mixture warm by placing on a stovetop burner.  Stir every couple of minutes.

• Once the chocolate in the freezer has set, spoon 1 scant tablespoon of the peanut butter onto the chocolate and spread carefully with a mini spatula or small knife.

• Cover each peanut butter cup with the remaining warm chocolate, smoothing it over the peanut butter with the mini spatula or small knife.

• Sprinkle with the chopped peanuts.

• Set in freezer for another 15-20 minutes and keep frozen until ready to eat.

• All leftover cups must stay frozen. I used a small BPA free plastic container with lid.

ENJOY!!

as with all the posts/recipes listed under the "faithfixes" label, you do have permission to copy and print out this recipe.