Peanut butter cups are delicious. Like, how are they that good? I mean, I know it’s all the processed crap and sugar and stuff but still. When something tastes that nice who even cares.
I’m not sure what made me want to make peanut butter cups. I think I was in the mood for baking, without the actual baking part. I had all the ingredients for peanut butter cups, so I went for it. It’s the quickest, simplest recipe ever – and the best part is they’re ready to eat in 10 minutes. Quicker than going to the shop for Reeses!
Ingredients
100g chocolate (dark chocolate for vegans)
2 tablespoons peanut butter (Whole Earth and Meridian are my favourite as they don’t have added sugar)
2 teaspoons coconut oil (melted)
Break upĀ half theĀ chocolate and melt in the microwave (30 seconds, then 10 second bursts so it doesn’t go crumbly)
Spoon the chocolate into a cake case, swirl it around so the base is covered and pop in the freezer – this sets the chocolate in 5 minutes and makes the whole thing look more peanut butter cup-y.
Warm the peanut butter in the microwave until it’s a bit less stiff, then stir in the coconut oil. It shouldn’t be stupidly runny, more creamy and easy to spoon. If that makes sense.
Take the cake cases out of the freezer, add a spoonful of the peanut butter mix and put back in the freezer.
Melt the rest of the chocolate, spoon it on top and spread around before putting back in the freezer for five minutes, then eat!
These can be stored in the fridge for a couple of weeks, but the likelihood of them surviving that long is slim!
I was a little worried about the coconut oil flavour in this, but found it’s the right combination to improve the consistency without impacting the flavour. It tastes actually nicer than Reeses peanut butter cups in my opinion, but I dislike sugary peanut butter so that’s probably why! I made both dark chocolate and milk chocolate peanut butter cups and surprisingly the dark chocolate one was really nice so if you’re looking to cut down on sugar but need a sweet treat.
