Salted Peanut Butter Cups

salted PB cup

Over a double saucepan, (I put a metal bowl over a pot of simmering water) melt together equal parts of cacao powder and coconut oil (or cacao butter – it’s more expensive but heavenly and better for anyone who doesn’t love the coconut flavour), and a sweetener like raw agave, maple syrup, raw honey, rice or coconut nectar to taste. Pop tiny patty cases in muffin moulds, then HALF fill them with the melted chocolate mixture. Put them in the freezer for about 10 mins to firm up. Pull them out then add a dollop (about 1 tsp) of organic, salted peanut or nut butter. Now fill the cases with more chocolate mixture. Finally, sprinkle with a little unrefined salt of your choice. Back into the freezer with these little treasures and wait o about 10 minutes! This is the probably hardest thing about making these. A touch of cayenne in your melted chocolate is a pretty nice addition if you like a kick with your chockie. These cups will stay firm out of the fridge/freezer in the cooler months

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