Almond OR Peanut Butter Cups are so much fun to make, and they pair nicely with a cup of steaming hot chocolate. If you’re a fan of Reese’s Peanut Butter Cups, then these are the next best thing (if not better), without all the nasty additives of course .
You can use either almond or peanut butter for these, it really depends on your taste and dietary preference.
If you want to do these Paleo style, use almond butter. For those of you using Peanut butter, use the smooth version, it works much better when melting.
These cups are done in stages, it’s a melt, freeze recipe, and kids absolutely love helping with this one, even if it’s just to lick the spoons!
200g chocolate (I use 70% dark chocolate)
1 cup of smooth peanut butter/smooth almond butter
¼ cup of raw honey or agave
2 tablespoons of melted butter or coconut oil
Prepare a tin or tray with mini cases, make sure that you’ll be able to fit the tray neatly into your freezer.
Melt 100g of chocolate (equals 1 large bar) in a saucepan. Once melted, add about 1 teaspoon of chocolate to each case.
Tap the tray onto a flat surface in order to even out the chocolate before setting into the freezer. Then, place them into the freezer for roughly 15 minutes.
Just before they’re set, rinse out your saucepan and then melt the butter/oil, honey and nut butter together.
Remove the tray from the freezer, and add a layer of nut butter to the cases, 1 teaspoon is enough. Return to the freezer for another 15 minutes.
Then, just like before…when the cases are set, melt the other bar of chocolate and add the final layer to the cases. Freeze for a further 15 minutes.
When the chocolates are ready, store them in the fridge. Always try to leave them at room temperature for a minute or two before indulging.
Sometimes, I do these in two layers as it saves a bit of time.