chocolate peanut butter cups



I love chocolate with filling. A big fan of peppermint patties and peanut butter cups, I too often ate these sugar laden morsels. Looking at them now with their fake and cheap ingredients, it makes my stomach turn. But not to say they were not a great idea....just needed a little re-inventing.

This version is better in every way. Dark raw chocolate with natural peanut butter. Still a treat, but one to feel good about eating. I love both versions, peanut butter and peppermint. They look impressive but they're easy to make. 


Yield: makes 15-18

Ingredients
Chocolate:
100 grams cocoa butter
1⁄4 cup extra virgin coconut oil
1⁄3 cup raw cacao powder
1/8 tsp liquid stevia
pinch of slat

Filling:
1⁄4 cup unsweetened peanut butter
1 tbsp brown rice syrup
1/8 tsp pink salt (my peanut butter does not contain salt-if your does you may not need to add)

Instructions
  1. Gently heat the cocoa butter and coconut oil over low heat in a double boiler (I use a metal bowl placed on a saucepan with a couple inches of water in it).
  2. When fully melted, add cocoa powder and stir until fully incorporated. Add liquid stevia.
  3. Pour chocolate into silicone moulds (I bought mine at PC) or parchment paper lined muffin tins. Use a spoon to add a small amount to just to cover the bottom. Keep the layer thin.
  4. Put in the freezer for 10 minutes. 
  5. Once bottom layer is sufficiently hardened, put filling on. The filling is thick enough that you can roll it into a soft ball and flatten. You don't want the filling to all the way to go to the outer edges. Leave enough of a space so that the top layer of chocolate will be be able to get down the sides.
  6. Once the filling in in place, spoon more chocolate over them so that the top is smooth (and the filling is only just covered). 
  7. Refrigerate or freeze until firm. Takes about 15 minutes in the freezer. Store them in the fridge. as they melt fairly easy.  










For a peppermint filling, mix 2 tbsp coconut butter with 1 tsp xylitol and 6 drops peppermint oil. These on the left are a little larger than the others -made using silicone muffin liners. The amount of that much peppermint filling makes 4-5 filled cups in the 'muffin' size.






This recipe shared on Allergy-Free Lunchbox Love.

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