Homemade Chocolate Peanut Butter Cups
Healthy and easy homemade peanut butter cups with alternating layers of dark chococalte with coconut oil and peanut butter with powdered peanuts.
Servings 18 chocolates
Calories 108kcal
Equipment
- Stove top
- Silicon chocolate molds
- Saucepan
Ingredients
- 2 3 oz bars dark chocolate I used Theos 85% dark chocolate
- 1 tbsp coconut oil
- 4 tsp peanut butter powder
- 1/2 cup peanut butter
Instructions
- Melt the chocolate with coconut oil in stovetop on low heat, stirring often with wooden spoon.
- Mix peanut butter and peanut butter powder
- Pour a layer of chocolate into molds, making sure to cover the bottoms. Tap to remove air bubbles. Let set in the fridge for 3-5 minutes. Remove chocolate from heat.
- Dollop ball of peanut mixture on top of chococlat, making sure not to touch the edges of mold and leaving space for a layer of chocolate on top. Let set in freeer for 5 minutes.
- Pour chocolate over tops of mold, covering sides and top of peanut butter. Tap to remove air bubbles. Let sit for 10 minutes or until set.
Notes
- Don't let chocolate overheat. This can cause burning and leach chemicals from the silicone molds.
- You can use sustainable palm oil or cacao butter instead of coconut oil
- A slightly thicker layer of chocolate on the bottoms of the mold will make the chocolates easier to remove.
- The peanut butter powder is what firms up the center. If you want it firmer, add more. If you want a more gooey and drippy filling, add less.
Nutrition
Calories: 108kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 40mg | Potassium: 114mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4IU | Calcium: 10mg | Iron: 1mg