These homemade healthy peanut butter cups are not the prettiest things I have ever made. I really should have spent a bit more time adding the chocolate topping and getting it to cover the sides of these peanut butter cups evenly – however I was far more concerned with getting them assembled so I could shove some in my mouth.
Homemade Healthy Peanut Butter Cups
Being dairy free has posed more of a challenge to me than I thought it would. I surprised myself by giving up my daily cappuccinos with ease and substituting almond milk for regular in my cereal and porridge. I haven’t however managed to give up dairy milk chocolate fully as yet. I am completely addicted, damn you Cadbury and your Marvellous Creations. I love dark chocolate but sometimes it just won’t cut it for me. As a result I’ve been experimenting with ways to make it a bit more interesting, I’ve had some success with home made bounty bars (I will post a recipe once I manage to make these and not eat them all before getting the opportunity to take photos of them!)
These peanut butter cups are another great sweet treat. I made them during one of the warmer weeks here in Cork and to keep them from melting I put them in the freezer. All I can say is that was a good call, these taste delicious out of the freezer, like a chewy toffee slice of peanut butter cup heaven. They are very easy to make too, I have another batch in the freezer! Instead of faffing about with the cups though, I just made it in a tray and cut up into little bites.
Ingredients for Homemade Healthy Peanut Butter Cups
1 Cup of Pitted Dates
1 Cup of Cashew Nuts
1 Teaspoon of Vanilla Extract
1 Tablespoon of Cocoa Powder
1/2 Cup of Pure Peanut Butter
2 Tablespoons of Maple Syrup
200g Bar of 70%+ Chocolate
The base of these is essentially the same as my homemade nakd bar recipe. Blitz the cashew nuts in your food processor until they are a fine crumb. Add the dates, cocoa powder and vanilla and process again until the mix comes together into a ball of datey, chewy goodness.
All natural nut butter tends to be a little runny. When I made homemade nutella a while back I noticed that adding the maple syrup to the mix caused it to seize up – kind of like what happens if you get water in to chocolate as it melts. This makes for a much easier to manage peanut butter mix for these peanut butter cups. Mix the peanut butter and the maple syrup together in a bowl. You might need to add a little more maple syrup to get a good thick consistency.
Melt the dark chocolate in a bowl over some hot water – or in the microwave, whatever floats your boat.
I used silicon cup cake moulds to shape the homemade healthy peanut butter cups. Press a tablespoon of the date mixture into the bottom of the mould. Spoon a teaspoon of the peanut mix on top of this and smooth it out. Finally, coat the top with the melted chocolate. Pop in the fridge to firm up.
As I mentioned above, these are good straight out of the freezer. Make in a tray instead of moulds and cut into bite size squares. Serve with a cold glass of almond milk to help wash them down!