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- Peanut Butter Cups
Peanut Butter Cups
Award-winning author, chef, forager and food preservation expert, Rachel de Thample says to use your – or the recipient’s – favourite chocolate and nut butter for these elegant and decadent no-bake Peanut Butter Cups. To make chocolate hazelnut cups instead, whip 6tbsp hazelnut butter with 2 tbsp coconut oil, 1 tbsp maple syrup, 2 tsp cocoa powder and 1 tsp vanilla extract for the filling, then continue from step 4. Top each with a hazelnut before chilling until hardened.
- 400g dark chocolate or milk chocolate (or a mix of both), chopped into small pieces
- 6 tbsp crunchy or smooth peanut butter
- 2 tbsp coconut oil
- 1 tbsp maple syrup or honey
- 1 tbsp unsalted peanuts, roughly chopped
Melt half the chocolate in a large heatproof bowl set over a pan that’s a quarter full of gently simmering water – don’t stir.
Meanwhile, arrange 12 silicone cupcake cases on a work surface. Once the chocolate has melted, remove from the heat and spoon enough chocolate into each case to line the base. Pop in the freezer for 10 mins to set.
Put the peanut butter, coconut oil and syrup or honey in a bowl and stir until combined and smooth. Dollop the mixture evenly in the middle of each chocolate case, smoothing any peaks with the back of a spoon. Return the cups to the freezer for another 10 mins.
Meanwhile, melt the remaining chocolate as per step 1.
Remove the cups from the freezer and spoon over the melted chocolate until the filling is completely covered and the edges are filled. Decorate by sprinkling with the chopped peanuts, then freeze or chill until set – about 15 mins.
Carefully turn the cups out of the silicone cases before packaging up or serving (they’re delicious cold or at room temperature). The cups will keep well in an airtight container in the fridge for up to 1 week, or frozen for up to 3 months.
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KP Unsalted Peanuts 250g250g
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