After a prolonged hunt for Cleo’s Peanut Butter Cups and a comment about making homemade ones from Jes over at Eating Appalachia (one of my favorite blogs), I turned the kitchen into a little candy workshop.
Ever since I made the Chocolate Candy Cups from Raw for Dessert by Jennifer Cornbleet, I like the raw version of chocolate better than regular candy chocolate. And since I’m making my own, I also tried other nut butters.
And not just any ol’ nut butter but Justin’s Chocolate Hazelnut Butter and Maple Almond Butter. They’re both really good on their own but super good inside of a chocolate covering.
Easy enough to make but sadly, I had a casualty early on. I had filled the silicone cups to the brim. On some of them, I had a heck of a time popping the candy cup out. I stupidly used a knife and accidentally sliced one of the silicone cups in half. It was a blue one. I would not recommend this method of extraction.
Homemade Peanut Butter Cups
Makes about 16 candy cups
Adapted from the Chocolate Candy Cups recipe in Raw for Dessert
4 large medjool dates
1/3 cup virgin coconut oil, melted
3/4 cup cocoa powder
1/4 cup maple syrup
1/4 cup barley syrup
1/8 teaspoon salt
Peanut butter or other nut butter (chilled for easier handling)
Pit and chop the dates, place in a bowl. Add the coconut oil and soak for 30 minutes.
In a blender or food processor, add the soaked dates, cocoa powder, maple syrup, barley syrup and salt. Process until very smooth, stopping to scrape down the sides if necessary.
Set out 16 silicone or foil baking cups on plates or a baking pan. It’s easiest to put the chocolate mixture into a sandwich baggie and cut off a bottom corner. Pipe the bottom layer of chocolate into each of the cups.
Place a hunk of peanut butter or other nut butter in the middle of each cup. Try not to have the peanut butter touch the sides, you’ll want the chocolate to enclose the peanut butter. Pipe the chocolate on top to cover but do not fill to the brim.
Chill the cups in the refrigerator for several hours or overnight. Stored in a sealed container in the refrigerator where they’ll keep for a few days.
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