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Peanut butter cups
- Helena Busiakiewicz
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Makes 12
Easy
Prep: 30 mins
Cook: 5 mins
0 reviews
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These are inspired by the Reese’s classic but are slightly more grown-up in flavour – they will keep for five days in the fridge or three months in the freezer
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Try our peanut butter cups, then try our peanut butter flapjacks, peanut butter banana bread or chocolate and peanut butter snack cakes.
Cook’s tip: Boost your plant points
"I've put an autumnal spin on peanut butter cups with a filling made from a tin of pumpkin purée mixed with 1 tsp mixed spice, 1 tsp vanilla extract and a squeeze of agave nectar. Spoon into melted dark chocolate as per the recipe then top with pumpkin seeds for an extra plant point."
Note these changes to the recipe will alter the nutritional information displayed.
Here are more ways to boost your plant points and plant-packed recipes.
Peanut butter cups recipe
Ingredients
Nutrition
-
200g 70% dark chocolate
roughly chopped
-
100g milk chocolate
roughly chopped
-
½ tbsp coconut oil
-
12 tsp crunchy peanut butter
-
sea salt flakes and peanuts
to top (optional)
Nutrition: per cup
- kcal175
- fat12.7g
- saturates6.3g
- carbs10.9g
- sugars8.8g
- fibre2.4g
- protein3.2g
- salt0.1g
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Method
-
step 1
Line a 12-hole muffin tin with cupcake cases. Put the chocolates into a heatproof bowl with the oil and melt in 30-second blasts in the microwave or over a bain-marie.
-
step 2
Pour 1 tbsp of the chocolate into each of the cupcake cases. Freeze for 10 mins. Once frozen, spoon 1 tsp of the peanut butter into each, spreading it out slightly, then pour over 1 tbsp of chocolate to cover. Sprinkle each with a few peanuts and a pinch of salt, if using, then freeze for 10-15 mins before serving.
More ways with peanut butter.
Authors
Helena Busiakiewicz
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