I’ve lost track of the amount of times I’ve made my own nut butter cups…almond butter, chocolate cashew butter, white chocolate, dark chocolate, and the only ones that are on the current site, almond butter with a caramel pumpkin seed crunch because I was feeling a little bit “extra”.
I usually end up with a far greater ratio of chocolate to nut butter. I wanted more of balance with these, not only for the peanut butter lover in me, but also to make them a little bit easier to eat! A big hunky chunk of chocolate is decidedly difficult to get your teeth through especially when it’s been stored in the fridge.
Also rather than the drippy nut butter filled cup I’ve previously gone for, I wanted something more fudgy, or perhaps what some might call “conventional” or more Reese’s inspired. I think I achieved both goals, and was mightily impressed with the end result.
I used a mix of the new Meridian Foods Rich Roast Peanut butter, which is a GAME CHANGER, and some of the Foods of Athenry Blondie Cookie Bites crushed up to provide a little more structure rather than having to introduce coconut oil or butter. I also just went with powdered raw cane sugar, again for structures sake and to keep them on the lower end of Fodmap spectrum; everyone will have a different nut / peanut butter and chocolate tolerance so I can’t guarantee they will agree with everyone who has IBS.
Maple syrup would have been my liquid sugar of choice alternative had I have gone down that route. As much as I LOVE maple syrup, the focus was to allow the peanut butter flavour to shine!
Let me know if you get a chance to make these and be sure to tag me @peachypalate on Instagram.
Ultimate Rich Roast Peanut Butter CupsPrint Recipe
- 200g dark chocolate of choice, roughly chopped
- 100g Meridian Foods Rich Roast Peanut Butter
- 30g Foods of Athenry Blondie Cookie Shots
- 50g raw cane sugar
Place chocolate into a heat safe dish or jug and melt it in the microwave using 30 second increments, stirring after each one for a total of approximately 2 - 2 1/2 minutes.
Place 1.5 tsp of chocolate into the base of 6 - 7 silicon cupcake liners.
Place onto a tray and into the freezer for 10 minutes or the fridge for approximately 30 minutes.
Meanwhile place cane sugar into a blender and blitz to create powdered icing sugar!
Add in cookie shots and blitz to form a fine crumb.
Place crumb and sugar mixture into a bowl with peanut butter and mix well.
Roll the mixture into 6 - 7 balls.
Place one ball of peanut butter into the center of each chocolate base and press down a little ensuring you leave a small rim of the chocolate base visible.
Pour melted chocolate over each peanut butter ball, swirling around the edges to seal it in and just covering the top.
Place into the fridge to set for 1 hour.
Store in the fridge for up to one week or freeze for up to one month.
These are best served at room temperature.