I have wanted to make my own peanut butter cups for a while now… but I have been too lazy. It felt like a complicated thing to make. Today when my son and I wanted to create something in the kitchen we went for it! I call them Butter Cups instead of Peanut Butter Cups because you can use any kind of nut butter to make them. We made them with peanut butter as well as coconut butter today so that my son could bring them in to school. The verdict? They were not hard to make! If you have a microwave and a freezer you are in business and have a treat in 20 minutes! And, man, they are good!
One note; they are HUGE. Next time I may try to make them in a mini muffin tin and halve the recipe!
Butter Cups (makes 12 BIG cups)
- 2 Bags Dark Chocolate Chips (I like Ghirardelli)
- 2 Teaspoons of Coconut Oil divided
- 1 Cup Nut Butter (we used 1/2 cup of peanut butter and 1/2 cup coconut butter- different than coconut oil!- and made two separate flavors)
- 3 Teaspoons of Coconut Flour (divided 1 1/2 Teaspoon for each nut butter if doing two different kinds)
- 2 Tablespoons Real Maple Syrup (divided if doing two nut butters)
- 1 Teaspoon Pure Vanilla Extract (divided into 1/2 teaspoon if doing two nut butters)
- Flaky Salt
- Melt one bag of chocolate chips and one teaspoon coconut oil in a microwave safe measuring cup until smooth, 30 second intervals for 2 minutes. Alternatively you can melt the chocolate and coconut oil in a double boiler on the stove.
- Line a muffin tin with silicone muffin liners or foil liners. Spoon one tablespoon (a tablespoon from your flatware is fine here!) into the bottom of each muffin liner. Place in freezer until set and firm.
- While chocolate base is in the freezer put together the filling. Mix nut butter, coconut flour, maple syrup and vanilla in a bowl with a fork- use two separate bowls if making two flavors. The coconut flour is here to firm up the filling, if you are having trouble with the filling being to liquidy add a bit more coconut flour.
- Once chocolate base is set remove from the freezer. Form one tablespoon of the nut butter filling into a small disc and place on top of each chocolate base.
- Melt second bag of chocolate chips with coconut oil using the same method as above. When smooth spoon a tablespoon on top of each nut butter filling covering completely.
- Sprinkle with a little flaky salt and pop back into the freezer to set! Then enjoy!
You can keep these in the fridge or store in the freezer, just allow to thaw slightly before eating!