I am a self-confessed peanut butter nutter as you may already know from several odes to peanut butter throughout my blog (here, here and here). The one thing that beats peanut butter straight from the jar is when it’s paired with its number one partner in crime – chocolate.
The combination of peanut butter and chocolate is my idea of heaven. This inevitably makes Reese’s peanut butter cups my all-time favourite sweet treat. It was only a matter of time before I made my own.
These chocolate peanut butter cups are creamier, healthier and just as a good as the Reese’s variety. They’re FODMAP-friendly, totally vegan and free from hidden preservatives. I honestly can’t begin to describe how absolutely delicious, indulgent and moreish they are – you may want to consider making two batches!
Ingredients: (makes 9)
- 1 can coconut milk
- ¼ cup smooth peanut butter
- ¼ cup icing sugar (optional)
- 160g dark chocolate
- 1 tbsp. coconut oil
(Recipe adapted from The Minimalist Baker)
Chill the coconut milk in the fridge for a minimum of 4 hours (preferably overnight) to allow it to thicken. Scoop out the thick cream at the top of the jar and place in a large mixing bowl. The leftover clear liquid can be kept for another recipe (it’s great for smoothies). Add the icing sugar to the bowl and whisk together. If you’re going for a healthier variety, you can replace the icing sugar with agave nectar or leave it out altogether. Add the peanut butter to the bowl and stir thoroughly. I’d recommend using a natural peanut butter. When mixed together, place in the fridge to chill.
Break up the chocolate and melt in a pan over a medium heat. Once melted, stir in the coconut oil.
Line a cupcake tin with paper cupcake cases. Scoop the melted chocolate into the paper cases (about 2tsp in each one) and use a brush or spoon to coat the sides of the case to around 3/4 s of the way up. Make sure you leave about 1/4 of the chocolate to use as toppings. Refrigerate for about 10 minutes or until the chocolate shell has set.
Distribute the peanut butter mixture between the chocolate shells and put back into the fridge for about 20 minutes or until set.
When ready, completely cover the peanut butter with the remaining melted chocolate and place back in the fridge for the final time.
Once hardened, remove the peanut butter cups from their cases and eat up! Watch out as the creamy centre oozes out with every bite and be prepared to devour them all in a matter of minutes.