Peanut Butter Cups
A quick sweet treat, suitable for afternoon snacks and good enough to take to a party.
Servings: 12
Equipment
- Saucepan
- Silicone Muffin Pan
Ingredients
- 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)
Instructions
- 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.