Gluten Free, Healthy Double-Choc Peanut Butter Cups
Welcome to another week! Apologies for sounding cliche but can you believe we are in the second half of the year already? My birthday has been and gone, Winter is nearly over (thank god) and the shops are going to break out the Christmas decorations any day now! Meanwhile, I’ve just been sitting in the corner stuffing my face with these amazing wannabe-but-so-much-healthier Reese’s peanut butter cups…
Care to know the recipe? Thought you might! This one is a bit naughtier on account of one of the chocolate layers having some milk chocolate melts in it…but it still has less than a quarter of the calories of a real Reese’s peanut butter cup and tastes soo much better!
I much prefer crunchy peanut butter over smooth and the bits of peanut give it a meatier and richer depth than the smooth PB in my opinion. The recipe takes all of 20 minutes to make, with a 10 minute setting time so within 30 minutes you able to scoff these bad boys down.
Healthy, gluten free peanut butter cups that will leave you satisfied but not guilty!
- Room in freezer
- Cupcake papers
- 1/4 cup cacao powder
- 1/4 cup coconut oil
- 2tbsp rice malt syrup
- Peanut Butter Filling
- 1/2 cup slightly melted natural peanut butter
- 3 tbsp rice malt syrup
- 1 tbsp melted coconut oil
- Pinch of salt to taste
- 1/2 cup Nestle milk chocolate melts
- 1/4 cup full fat coconut cream
- Lay out approximately 12 cupcake papers on a tray.
- In a saucepan, melt the coconut oil before adding in the cacao powder, stirring constantly.
- Add in the rice malt syrup and stir vigorously - you don't want the rice malt syrup to burn or sink to the bottom of the saucepan!
- Once combined, distribute evenly amongst your cupcake papers and pop in the freezer for a maximum of 10 minutes - we still want it to be gooey!
- Combine all ingredients together in a bowl, seasoning with salt to taste (this will help it get the Reese's flavour!).
- Once well combined, plop a generous dollop on top of each of your dark chocolate layers, being careful to make sure there are still gaps around the outside of the dollop.
- Pop in the freezer.
- Bring a saucepan of water to the boil and place a bowl with the melts on top.
- Melt the chocolate, stirring constantly.
- Once fully melted, take off the heat and add in the coconut cream.
- Stir until nice and shiny.
- Distribute the topping generously over your half constructed cups.
- Pop back into the freezer for approximately 10 minutes.
And you’re done!
Such a quick and easy recipe for something healthy, delicious and a sugar-craving combat warrior!
Let me know if you make them, and if you make any variations! I’d love to try out your recipes!