Recipe: Peanut Butter Cups

I hardly ever make even “healthy” desserts because I know myself and I know my small amount of self control that I have. If I make a dessert I have a hard time not eating the whole thing. Because of this, lately I just stay away. These peanut butter cups are no different. They are TOO AMAZING. I might have to hide the rest of them. I’m sitting here staring at 7 of them (cause I definitely ate 2) wanting them to disappear so I don’t eat them.

PBCUPS

 

These are gluten-free and if you use dairy-free chocolate they are dairy-free. They are not Paleo. Sadly peanuts are a legume and not a nut, but if you soak your peanuts for 24 hours and then dehydrate before roasting to make peanut butter, you may tolerate them even if you don’t usually do well with legumes.

Instructions

Grab a bag of chocolate chips.

Grab a bag of chocolate chips. This one was 10 ounces. Add approximately a tablespoon of coconut oil. No, this is not a local NC recipe ;). Put it on the stove to melt.

Meanwhile, mix the following ingredients in a kitchen aid mixer with the dough paddle: 3 tbsp butter, ghee, coconut oil or palm shortening, 1 cup prepared smooth peanut butter, 1/4 cup maple syrup and 1/2 cup or less of powdered sugar.

Meanwhile, mix the following ingredients in a kitchen aid mixer with the dough paddle: 3 tbsp butter, ghee, coconut oil or palm shortening, 1 cup prepared smooth peanut butter, 1/4 cup maple syrup and 1/2 cup or less of powdered sugar.

Mix that up until it's nice and creamy. Scrape the sides as necessary.

Mix that up until it’s nice and creamy. Scrape the sides as necessary.

You should be stirring your chocolate every now and then while you're doing the whole peanut butter part. When it's melted it should look something like this.

You should be stirring your chocolate every now and then while you’re doing the whole peanut butter part. When it’s melted it should look something like this.

 

You can add more coconut oil to make the chocolate thinner if needed. Do not add water or milk. (learned this the hard way!) Pour chocolate into bottom of a regular sized muffin liner, and as it cools slightly press it against the sides. This is optional, but it will make the finished product more uniform looking.

You can add more coconut oil to make the chocolate thinner if needed. Do not add water or milk. (learned this the hard way!) Pour chocolate into bottom of a regular sized muffin liner, and as it cools slightly press it against the sides. This is optional, but it will make the finished product more uniform looking.

After filling around 9 cups (you will have leftover chocolate - this is necessary), put them in the freezer to harden slightly, for only a minute or two. Then grab your little ice cream/cookie dough scoop, or a spoon if you don't have one, and start scooping our your creamy peanut butter batter. Scoop it onto the hardened chocolate, and press down slightly until flat. Then pour the melted chocolate (you may have to reheat) over the peanut butter scoop until completely covered.

After filling around 9 cups (you will have leftover chocolate – this is necessary), put them in the freezer to harden slightly, for only a minute or two. Then grab your little ice cream/cookie dough scoop, or a spoon if you don’t have one, and start scooping our your creamy peanut butter batter. Scoop it onto the hardened chocolate, and press down slightly until flat. Then pour the melted chocolate (you may have to reheat) over the peanut butter scoop until completely covered.

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Piazza Oval Ice Cream Scoop / Decoration Scoop

Stick 'em in the freezer for about 10-15 minutes until they harden. I didn't have any issues with chocolate bloom, but if you do struggle with that, just temper the chocolate by throwing in a reserved chocolate chip from the bag after you get done melting it and right before you're about to pour it in. That should do the trick.

Stick ’em in the freezer for about 10-15 minutes until they harden. I didn’t have any issues with chocolate bloom, but if you do struggle with that, just temper the chocolate by throwing in a reserved chocolate chip from the bag after you get done melting it and right before you’re about to pour it in. That should do the trick.

Yummmmmmmy....

Yummmmmmmy….

These were so delicious!

These were so delicious!

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12 Cup Muffin Pan

Ghee (Original Cooking Variety), 12 oz, Vadik Herbs (Bazaar of India)

  

 

Peanut Butter Cups
Serves 12
These delicious and somewhat healthy peanut butter cups are great for a gluten-free dessert when you're craving candy and want to avoid the preservatives in most commercial PB cups!
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Ingredients
  1. 1 (10 oz) bag chocolate chips, bittersweet preferably to decrease sugar
  2. 1-2 tbsp coconut oil
  3. 1 cup peanut butter
  4. 1/2 cup powdered sugar (or less if trying to cut back!)
  5. 1/4 cup maple syrup
  6. 3 tbsp butter
  7. 9 full sized muffin liners in muffin tin
Instructions
  1. Put chocolate chips in double boiler or on very low heat on stove to melt with coconut oil. Make sure to stir consistently, at least every minute or two. Meanwhile, add the rest of the ingredients to a mixer and mix until creamy, scraping sides with spatula as necessary.
  2. When chocolate is melted, stir and make sure it's creamy and liquid, adding more coconut oil to make it more liquid-y. then, take a spoon and cover bottom of muffin liners, pressing into sides so chocolate goes slightly up side. After completing 9, put in freezer until hardened, about 2 minutes.
  3. After the chocolate is hardened, take a small cookie dough or ice cream scoop, and scoop peanut butter on top of hardened ice cream, pressing down until flat, but leaving some space between peanut butter and sides of muffin tin. Then, pour the rest of the chocolate over top until covered (may have to reheat). Put in freezer for another 10-15 minutes until fully hardened. At this point the cups should be able to easily be peeled from the wrappers for pretty presentation. Enjoy!
Adapted from Food 52
Adapted from Food 52
Nutrition To Fruition http://www.nutritiontofruition.com/
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  1. Local Diet: Weeks 4 and 5 | Nutrition To Fruition left a comment on February 17, 2014 at 5:14 pm

    […] These delicious peanut butter cups happened, so if you missed it, click here for the recipe.  […]

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