nut butter cups

DSC_0996 reese’s peanut butter cups used to be my absolute favorite candy.  the PB middle was always the best part, & i’d eat all the chocolate off the outside first to save the best for last.  this new nut butter cup recipe is my new reese’s!!  with 2 mixtures to layer into the nut butter cup, the chocolate mixture + the nut butter mixture, you get the reese’s vibe immediately!! the sunbutter [of sunflower seeds] is the closest in texture & flavor to peanut butter, in my opinion, and it is a little salty, so it was my choice of substituting for these nut butter cups… time to build it up, butter cup

i found a couple different versions of making a nut butter + chocolate bar, but the one i settled on in my kitchen was different from any of the otheres! instead of making square bars, i wanted to have single serve nut butter cups, so i experimented with combinations & chocolate layers, until this round came out PERFECTLY!

for the chocolate layer, i use EnjoyLife semisweet or dark chocolate chips.  they have minimal ingredients and use organic sugar, the only time i will allow the sugar — for the sake of CHOCOLATE!! anyways, for the chocolate layer, you’ll make 2 rounds of it.  the bottom layer will be half of measurement from the ingredient list [1/2 cup chocolate chips + 1 tbsp sun butter].  with the first round of the chocolate mixture, you will put a small scoop of melted chocolate + sun butter into each cup of a small muffin pan.  i lined the cups with muffin liners because i wanted the nut butter cups to have the ridges & come out easily, but you do you!  after the first layer of chocolate goes in and covers the bottom of each muffin liner, the chocolate goes into the refrigerator to harden [or freezer to go quicker].

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allow the chocolatle to set for ~20 minutes in the refrigerator, & in the mean time, you can make your filling mixture!  mix the sun butter, maple syrup, coconut flour, salt, + vanilla extract in a bowl. once mixed evenly and the base chocolate layer is set, i took ~1tsp of the sunbutter filling & rolled it in my hands — into a tiny ball — then flattened it, & put one round in each individual cup of the muffin tin.

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so, continue until all the muffin cups have the sun butter filling, then it’s time for the final chocolate layer!  melt the remaining half of chocolate chips + 1 tbsp sun butter until smooth, & simply top each nut butter cup off until the chocolate covers the top AND sides of the sunbutter filling.  put back in the refrigerator until chocolate has set [~20min] and you have your new reese’s!

store them in the refrigerator to keep fresh longer + enjoy!

 


makes 18-24 nut butter cups.

 

ingredients » DSC_0996

chocolate layer: [half for the base layer, half for the top layer]

› 1 cup enjoy life chocolate chips, divided 1/2 + 1/2

› 2 tbsp sun butter, divided 1 + 1

sunbutter filling:

› 1 cup sun butter [no sugar]

› 1/3 cup coconut flour

› 1/3 cup maple syrup or honey

› 1 tsp vanilla extract

› 1/2 tsp salt

 

how to make »
  • line a mini muffin tin with muffin liners [i use the ones with ridges]! – makes 18-24 nut butter cups.
  • melt 1/2 cup of the chocolate chips with 1 tbsp sun butter [base chocolate layer].
  • place a small drop of melted chocolate + sun butter into each cup of mini muffin pan.
  • place the pan in the refrigerator to harden [or freezer to go quicker]. allow the chocolatle to set for ~20 minutes in the refrigerator.
  • in a separate bowl, combine the sun butter, maple syrup, coconut flour, salt, + vanilla extract.
  • once mixed evenly and the base chocolate layer is set, take ~1tsp of the sunbutter filling & roll it in your hands — into a tiny ball, then flatten it —  & put one round in each individual cup of the muffin tin.
  • melt the remaining 1/2 cup chocolate chips + 1 tbsp sun butter until smooth, & top each nut butter cup off until the chocolate covers the top AND sides of the sunbutter filling.
  • place back in the refrigerator until chocolate has set [~20min].
  • store in the refrigerator to keep fresh longer + enjoy!

 


 

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