After having realized how easy it was to make these Pumpkin Pie Spice Almond Butter Cups a couple of weeks ago, I couldn’t resist going for round 2, only this time, testing a more traditional peanut butter cup.
You know how some foods are just really reminiscent of your childhood? Reese’s peanut butter cups were one of those foods for me. They weren’t around in the house often aside from the weeks following Halloween, but that made them all the more special and treat-like in my mind. If I’d known back then how easy it was to make my own, I’m sure my entrepreneur mind would have figured out how to mass produce them and add them as a cross sell item at my lemonade stands!
For these Mini Chocolate Peanut Butter Cups, I snuck a few superfood ingredients into the filling to crank the nutrition profile up a notch. Lucuma adds a bit of natural sweetness while maca (an adaptogen) supports hormones and the adrenals. Both add a slightly caramel-y, nutty flavour that works really nicely with the nut butter. A little goes a long way, but don’t worry – if you don’t have these 2 ingredients, you can’t go wrong with the simple combo of chocolate and PB!
Mini Chocolate Peanut Butter Cups
Dark nutty and chocolatey, these vegan + gluten-free Chocolate Peanut Butter Cups get a superfood boost from maca and lucuma.
- Prep Time: 20 mins (+ refrigeration)
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: about 12 mini cups
- Category: dessert
- Method: boil
- Make the peanut butter filling: In a small bowl, combine the peanut butter, oat flour, lucuma powder and maca. Roll it into a ball and set in the fridge for about 20 mins to firm up. (You can leave it longer if you don’t plan to make the cups right away.)
- When ready to make the peanut butter cups, line a mini muffin tin with 12 liners. In a double boiler, melt half of the chocolate until runny. Pour this into each muffin liner, adding just enough to cover the bottom. Place the tin in the freezer for about 10 mins so the chocolate can harden.
- Remove the dough from the fridge and roll it into 12 small balls. (You may have some leftover for another batch, which can be frozen if needed.) Flatten slightly, then place one in each muffin tin cavity, in the middle of the hardened chocolate disks.
- Melt the remaining chocolate in the double boiler. Distribute it evenly between all of the muffin cups, covering the peanut butter balls in each one.
- Refrigerate or freeze until the chocolate has fully hardened. Store leftovers in the fridge or freezer.