Many, many moons ago I used to love store bought peanut butter cups but a few years ago I tried one again and was sorely disappointed. The dark chocolate version sold currently at Starbucks is organic, fair-trade and actually tastes nice but they are so much cheaper to make at home! These Salted Peanut Butter Cups are still a treat, though, so don’t make the full two dozen and clear them off yourself:)
Online recipes abound for versions of homemade PB cups. In years past I made them with icing sugar and graham crackers but these are a healthier version made to be gluten, dairy and soy-free. Nothing too fancy. You could play with things and switch up the nut butter, add hemp hearts or cacao nibs for crunch, and so on. But I like’em as is.
SALTED PEANUT BUTTER CUPS
- Line 24 muffin tins with unbleached muffin cups.
- Melt 3 c gluten/dairy/soy free chocolate with 2 tsp coconut oil in a metal dish over a pot of hot water.
- Using a pastry brush (or spoon) paint the muffin cups with about half the melted chocolate; brush about 3/4 of the way up the sides of the cups. Place in freezer for 20 minutes.
- Mix together 1.5-2 c natural, unsweetened peanut butter, 1 c powdered coconut sugar (grind in blender), 1 tsp sea salt (as long as PB is unsalted), and 1/2 GF oat flour (grind oats in blender). I like the mixture to be fairly firm and knead with my hand. If it is too soft, pop into the fridge for a bit to firm it up.
- Divide filling into 24 balls and press each down into a chocolate lined muffin cup. Spoon the remaining melted chocolate over each cup and spread to cover. Don’t worry about getting it all perfectly neat and tidy. Tap the tins a bit if desired to settle the chocolate. Grind a bit of coarse sea salt over the top of each PB cup. I love the combo of sea salt and dark chocolate with a hint of sweet!
- Put back into the freezer for 20-30 minutes and that’s it! Bite into one and sigh with happiness. And then lick the chocolate from your fingers. That part is very important.