Peanut Butter Chocolate Cups

If you’re a fan of Reese’s peanut butter cups, you will most definitely love this recipe! For a start, they are cheap, easy to make and taste even better than Reese’s. They melt in your mouth like butter in the sun and bear no funky after taste. Best part, they only contain FIVE ingredients.

I find them really rich and filling as they’re rather high in healthy fats and low in sugar. You’ll only need one to satisfy and sustain your hunger pangs. I got greedy and had two and am almost sickly full from them!


PEANUT BUTTER CHOCOLATE CUPS
Recipe from The Blood Sugar Solution Cookbook by Dr Mark Hyman

Makes: 8-10 mini cups
Prep time: 10 minutes
Keeps for up to 4 months in freezer

Bottom layer
2 tbsp extra-virgin coconut oil
1/4 cup peanut butter
1-2 tbsp honey, agave, yacon or maple syrup
1/2 tsp vanilla extract (optional)

Top layer
2 tbsp extra-virgin coconut oil
1/4 cup peanut butter
1/4 cup unsweetened cocoa powder
1-2 tbsp honey, agave, yacon or maple syrup
1/2 tsp vanilla extract (optional)
crushed peanuts (optional)

* Peanut butter can be substituted with any other nut butter.

1. TOP LAYER. Combine all ingredients in a small bowl and mix until smooth. Fill mini baking cups until just a little over half full (about 1 tbsp). Avoid dribbling mixture down the inside of the paper or you’ll get steaks in the final product. Give the cups a little shake to smooth the mixture out. Chill in freezer for 15 minutes.

2. BOTTOM LAYER. Combine all ingredients in a small bowl and mix until smooth. Remove cups from the freezer and fill baking cups to the top with the chocolate mixture. Finish with a sprinkle of crushed peanuts. Allow to chill for another 15 minutes until set. Best eaten right away. Otherwise, store in freezer for up to 4 months. Allow to thaw for a minute or two before serving.

 

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2 thoughts on “Peanut Butter Chocolate Cups

  1. These are so cute!! I bet they taste amazing as well! If you don’t mind me asking, what camera do you use? Your photography is absolutely beautiful – which is probably more to do with your skill than the camera itself haha, but I’m looking to buy a new one and it always helps to know šŸ™‚ Niki x

    • Hi Niki, thanks for all of your comments! I am using a Pentax k100d with a Pentax-M 50mm f1.4 lens that I got for $120 on eBay. You can read quite a fair bit of From Plate to Pixel on Google Books which has all you need to know on food photography.

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