These homemade sweet treats are a take on the American ‘Resse’s Peanut Butter Cups’. Really easy to make and only a few simple ingredients.
If you read the ingredients on packets of supermarket confectionary you might be stumped when you come across certain mysterious additives that you can barely pronounce. These are chemicals designed to give the product colour and longevity in terms of shelf life. Not really what you want to be putting into your body. My theory is that if it sounds like a chemical, it probably is, and it’s probably not good for you. It definitely wont be aiding your nutritional intake. It doesn’t mean you have to miss out though and I’m not saying your alternative has to be an apple! Life is for living and treats are important.
Have a go at making these simple Peanut Butter Cups. They are much healthier than the originals and preservative and dairy free! A real crowd pleaser with kids too.
Peanut Butter Cups with Chia seed JamPrint This
- 400g of dark vegan cooking chocolate
- 1 1/2 tablespoons of Coconut Oil
- Crunchy or Smooth Peanut Butter
- 220g of Frozen raspberries or mixed berries
- 2 tablespoons of Chia seeds
- 1 teaspoon of Lemon juice
1.Line a muffin tray with 8-12 paper or silicone cupcake cases.
2. Add water to a medium saucepan or pot and bring to a very gentle simmer. Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water. Add 250g of chopped chocolate and 1 tablespoon of coconut oil to the bowl and stir occasionally with a spatula until smooth and melted.
3. Once melted, transfer your chocolate to a heat proof measuring cup with a spout. (This will help you fill the cupcake cases more evenly and without spillage). Fill your cases one quarter full. You can use a spoon to coat the sides of the paper cases with chocolate. If you are using silicone cases, just rotate them with your hands to ensure the sides are covered in chocolate evenly. Place your tray in the fridge to allow the chocolate to set.
4. Add 220g of frozen berries to a saucepan on the stove. Over a medium heat, stir the berries to allow for them to break down and heat through. Do not allow to boil but once warmed, add 2 tablespoons of chia seeds. Stir for roughly 10 minutes until the mixture is of a jam consistency. Add the lemon juice and stir through. Place your jam in the fridge to cool while you prep the next step.
5. Remove your chocolate cups from the fridge and begin your layers. Add roughly 1 tablespoon of peanut butter to each cup. Smooth the surface with a knife or the back of a spoon. Add your jam layer in the same way.
6. Repeat step 2 using 150g of chocolate and half a tablespoon of coconut oil. Once melted, add your final layer of chocolate to your peanut butter cup. Place in the freezer for 40 minutes. This allows for the oils in the chocolate and peanut butter to solidify and hold shape.
Get creative with your Peanut Butter cups. Try using a variety of jams and nut butters. Cashew and almond nut butters are delicious options! I use chia seed jam as most traditional jams have a high sugar content. Let me know what creations you come up with.