Looking for a tasty snack? Look at this a little longer, then go right ahead and make it happen!
This is a very old recipe, hardly even a ‘recipe’ really, from the days when I was loosening up my diet rules, and wanted a variety of fancy chocolates available all the time, but without going into debt. There isn’t much I haven’t tried to enclose in chocolate. I even tried potato chips, and it wasn’t terrible, but let’s start with the basics.
Peanut Butter Cups
- Silicone Muffin Pan
- 250 grams Dark Chocolate We used Whittakers Dark Ghana
- 2 tbsp Coconut Oil
- 12 tsp Peanut Butter
- 12 tsp Jam Any flavour
- Cacao Nibs To sprinkle (optional)
- Place the silicone muffin pan in the freezer
- Break the chocolate into small chunks and melt with the coconut oil on a very low heat until the mix is smooth. Keep stirring so that it does not stick to the bottom of the saucepan.
- Remove the muffin pan from the freezer
- Using a spoon, pour a little of the melted chocolate mix into the bottom of each cup in the muffin pan. As it is cold, the mix will solidify slightly into a disc
- Drop a tsp of nut butter and a tsp of jam onto the top of each chocolate disc
- Top up each cup with melted chocolate until the nut butter and jam are just covered. If you are using the nibs, sprinkle these on. Another option is a little sea salt
- Place the pan back in the freezer until the tops have solidified
- When you are ready to snack, pop out a section or two. They will be hard at first, but quickly become a bit softer at room temperature
- Store in the fridge or freezer.
I should note here that the correct way to melt chocolate is bain marie (over a water bath) as this minimises the chance of burning. I have found that with the coconut oil added here, the chance of burning is small, but please do keep the heat low. I won’t be held responsible for the terrible disappointment of clumpy chocolates.