I remember when I was first introduced to ‘Reese’s Peanut Butter Cups’. I was modelling in Miami and they had a jar of Reese Mini’s on the table in the agency (chocolate in a modelling agency – go figure?!). The girls warned me that if I dared to open the packet, I could never go back. I took the risk and it was there I fell in love with the chocolate peanut butter combo.
That was a long time ago (during my sugar fuelled days) and now, because I don’t even touch the processed chocolate in the shiny wrappers, I decided I needed a healthy peanut butter cups alternative and here we are!
These chocolates are super easy to make, are incredibly good for you and once you master the chocolate recipe, can be used in a number of other flavour combinations.
Chocolate Peanut Butter Cups
- 1 block of dark chocolate
- 1/2 cup natural organic peanut butter
- 1 heart-shaped ice-cube tray (I got mine from Ikea)
- Temper the dark chocolate over low heat until melted.
- Fill your ice-cube cups with a teaspoon full of melted chocolate, then use a small spoon or pastry brush to paint the chocolate up the sides of the cup to the top.
- Once all of the cups have been lined with chocolate, place them in the freezer for around 5 minutes, or until they have hardened.
- Remove from the freezer and place 1/2 teaspoon of natural peanut (I like to add a little celtic sea salt here) or sun-butter into the centre of each chocolate. Top each chocolate with 1 tablespoon of chocolate mixture and leave to set in the fridge or freezer for approximately 30 minutes.
- Instead of tempering a store-bought chocolate, you can make your own.
The most easiest way to make these is using your favourite variety of quality dark chocolate. I personally love brands like AlterEco, Loving Earth and Pana Chocolate. For this recipe, always pick a plain variety.
For more information on the ingredients I have listed in this post, you can check out the links below: