GF, DF, GAPS, THM (S)
These are amazing. Amazing, as in, I had to make three batches because I kept devouring them before I could get any pictures. This last pregnancy, I developed an addiction to peanut butter. I’ve always loved the stuff, but it’s been a little ridiculous lately how fast I’ve gone through it. There are times when I wish I didn’t make all our peanut butter, because then I might be a little less aware of the fact that 15lbs of peanuts have been ground into peanut butter and disappeared in the last 3 months. Fifteen pounds of peanut butter. Jeez. Let stop talking about that. I have two peanut butter loving children, they contributed to the great peanut shortage of 2013.
These peanut butter cups are most the perfect balance of healthy, salty, sweet, chocolatey goodness that I’ve ever had.
Measure out 1/2 cup of coconut oil. Warm slightly. You want it to be soft and partially melted. If you over warm it, it’s not a big deal. I’ve just found that the easiest way to mix in the cocoa powder is when it is soft but not fully liquid. Add 1/2 cup of cocoa powder. Valrhona is SO good. Stir together until there are no lumps. Add 1/2 tsp of vanilla, 1/4 tsp of salt, and sweetener. If you are using liquid sweetener, like honey or maple syrup, slowly add 1/4 to 1/3 cup tasting as you go. If you are using stevia, add slowly to taste. If you are using a granulated sugar or sugar substitute add 1/4 cup (side note for THMers, if you aren’t used to using stevia, I’d recommend using one of the other plan approved sweeteners like Xylitol or Truvia). Warm the chocolate up until it is runny. I just place my pyrex measuring cup in a bowl of hot water and stir it for a minute. Taste the chocolate and adjust as needed. Don’t skip this step! The chocolate should taste good to you. Each brand of cocoa powder is different, you may need a little more salt, and depending on how strong you like your chocolate, you may need more sweetener.
Pour into a mini muffin tin, lined or unlined will work. Fill each cup half way. You should have enough for about 20.
Take plain natural peanut butter (make your own!), and place one teaspoon into each muffin cup. I use a baby spoon for this step, they’re shallow enough that the peanut butter slides right off.
Once all they are all filled with peanut butter, use the rest of the chocolate, and pour over the top. You also could flip each scoop of peanut butter over in the chocolate instead of adding more chocolate on top.
Place in the fridge for 2 hours, or in the freezer for 30 minutes.
- ½ cup coconut oil
- ½ cup cocoa powder
- ¼ cup of liquid or granulated sweetener or use stevia to taste
- ½ tsp of vanilla
- ¼ tsp of salt
- natural peanut butter
- Melt coconut oil till soft
- Add cocoa and stir until there are no lumps
- Add sweetener, vanilla, and salt
- Melt the chocolate until it is pourable liquid and taste for any adjustments needed
- Pour into a mini muffin tin
- Place 1 tsp of peanut butter into each cup
- Roll to coat, or top with chocolate
- Refrigerate for 2 hours, or freeze for 30 minutes
- Nutrition facts are for using stevia as the sweetener
Linked up at Trim Healthy Tuesdays, Gluten Free Wednesdays