Dark Chocolate Peanut Butter Cups
Only four ingredients, these cups are easy and quick to make. The dark chocolate makes them rich and decadent, while the peanut butter makes them smooth and creamy, with a hint of saltiness.
- 180 grams dark chocolate I used 72%
- 1/2 cup natural smooth peanut butter
- 1 tsp coconut oil
- 1 tsp honey
To melt chocolate, you'll need a double boiler. Place a pot filled 1/4 of the way with water on the stove and place a heat-safe bowl on top. Bring to a low boil. Add the chocolate to the bowl, and stir until the chocolate starts to melt. Continue stirring until all the chocolate has melted. Turn off the heat, but leave the pot and bowl as-is.
Line a mini-muffin cup pan with paper cups. One at a time, spoon 1 tsp of chocolate into each paper cup, and swirl the chocolate around the cup, covering as much of the sides as possible. Pop in the freezer for 5 minutes to harden.
To make the peanut butter filling, in a measuring up, or bowl, add the peanut butter, coconut oil and honey. Pop in the microwave for 10 seconds to soften it up.
Pull the chocolate cups out of the freezer, and add the peanut butter filling to each cup. I filled it 3/4 of the way up the cup. About 1/2 tbsp. Once each cup is filled, pop back in the freezer to harden. About 5 minutes.
Once the peanut butter is hard in the cups, divide the remaining melted chocolate into the peanut butter cups, using the back of a teaspoon to ensure the top of each cup is covered. Place in the fridge to harden.
Store in the fridge until you are ready to serve.
Peanut butter cups will keep up to two weeks in the fridge in an air-tight container.
When using all-natural peanut butter, ensure it is well stirred before use, as the oil tends to collect at the top of the jar.