I’ve finally made my own nut butter cups. Lately I’ve been eating a piece or two of 90% dark chocolate dipped in sunflower seed butter, so I decided this would be a great combination for a nut butter cup. I added some hemp seeds, because why not. Also, to add some texture and additional nutty taste.
I tried looking up a recipe for the original Reeses cups for inspiration, to little avail. A bag of chocolate chips, more sugar, butter, a bit of peanut butter. I used to eat these all the time as a child. Every halloween I would try and get as many Reese’s as I could, whether that meant trading with friends or changing costumes and revisiting the houses that gave them out. A girl has gotta do what she has to do ya know..I recall never liking peanut butter though, but Reese’s were always a favorite of mine. I suppose anything filled with sugar could make it taste better to a child…
In this recipe I decided to use a dark chocolate with a higher percentage of cocoa, and coconut palm sugar because it is one of my favorite sweeteners; love the taste.
I decided to make these into mini cups because 1. less for me to eat and be a monster about and 2. I simply did not have large muffin liners.
You may double this batch to make more minis or even to make larger cups if you’d like. The liners help make them have the pretty and distinctive ridges along the outer edges.
Makes: 6 mini cups
6 mini cupcake liners
For the chocolate:
1/4 cup unrefined/virgin coconut oil
1/4 cup unsweetened cocoa/raw cacao powder
2 tbsp coconut palm sugar (add more if you prefer sweeter, less bitter chocolate)
1 tsp vanilla extract
Nut butter filling:
2-3 tbsp sunflower seed butter
2 tbsp hemp seeds
Place all ingredients for the chocolate in a bowl. If the coconut oil is still solid, place the current bowl into a larger bowl filled with hot water to melt the oil; double boiler method. Stir really well until all is mixed.
Spoon a thin layer of chocolate into each cup. Make sure to mix the chocolate in the bowl each time before transferring to the cups. The coconut palm sugar is a bit grainy and has a tendency to separate.
Place all filled liners in the freezer for a few minutes until hardened.
In the meantime, mix nut butter* with hemp seeds. You may have some leftover after all the cups are filled. In that case,
Eat Save for another time to spread on apples, in a smoothie, oatmeal, etc.
*Note: you may use any nut butter instead of the sunflower seed butter.
Remove from freezer once chocolate has solidified and put about 2 tsp of the nut butter mixture into the middle of each cup. Make sure none of the nut butter touches the sides of the liner, also try and make the filling as flat as possible. Like so…
Layer more chocolate over the filling, to complete the nut butter cup.
Place back in the freezer for a bit to harden. Once hardened, I stored these in the fridge. (Keep in mind that the coconut oil has a melting point of 76 degrees F, so if you take them out of the fridge for a while they will probably start to melt. Just put ’em back in to solidify.)
Once chocolate has set, eat.