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With Halloween just around the corner, we couldn’t let the occasion go by without sharing a Primal treat for good fun. While we’re not promoting the usual sugar spree, a little something can feel festive especially if you’re playing host.
These nut butter cups deliver on richness (and sweetness) and offer a more natural alternative to the packaged, preservative-filled candies most will get in their pumpkins that night. Gather the little ghosts and ghouls to help you in the kitchen. This recipe is easy, fast, and family-friendly.
Note: You can substitute almond butter for the peanut butter used in this recipe, and it will turn out great—just as delicious!
Servings: 24 cups
Time In the Kitchen: 20 minutes
Ingredients:
Instructions:
Add the nut butter, 2 tablespoons coconut oil, coconut flour, honey, and vanilla extract to a food processor or blender and mix until combined, stopping to scrape the sides and blending again. Set mix aside. Melt the chocolate with 1 tablespoon of coconut oil over a double boiler on low heat.
Line a 24-cup mini muffin tin with paper cups, or use a silicone mini muffin container. Spoon a teaspoon full of melted chocolate into the bottom of each cup. Spoon a tablespoon of nut butter on top of each cup.
Cover nut butter evenly with the remaining melted chocolate. Chill until firm, about 2 hours. Store in a covered, cool and dry place.
Nutritional Information (per serving):
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Ⓒ 2020 Mark's Daily Apple
Sounds delicious, but can you omit the honey since the chocolate is quite sweet?
Is 15 ounces of dark chocolate correct? That’s almost a pound. 🙂
The recipe does make 24 nut butter cups. You’ll need more than a few ounces for that. And you are using it to encapsulate 1/2 cup (8 oz by volume) of nut butter that has been divided into 24 disks. You’re going to need more than just a couple ounces. Fifteen ounces is about 4.5 Green & Black’s chocolate bars. Or to use something most people know the size of, a little over 9.5 Hershey’s bars.
Primal Peanut Butter Cups? Boo!
I read the title and was so shocked I almost split my stance.
Any other flours work in addition to coconut flour? Almond flour? Others?
They’re actually really good. I haven’t had peanut butter cups in years and these bring back memories of trick or treating. Obviously not something to eat every day, but a nice treat for this time of year.
I’m glad I tried this recipe. Had to tweak it a bit, though.
The recipe calls for “mini” muffin cups, but all the pictures are of standard-sized muffin cups. I tried both. Standard-sized ones work better. The minis are too thick, and hard to bite into when straight out of the fridge.
The amount of filling came closer to 2 tsp. than 1 Tbsp. (a scant tablespoon) per cup when I made it. Portioning the mixture onto waxed paper, and freezing it while melting the chocolate, made the filling easier to work with. Just place a filling disk on the chocolate in the cup and cover it.
It took three tries (at 1/4 recipe each) to get results I was pleased with. I’ll make a larger batch next time.
ou are so interesting! I don’t believe I’ve truly read through anything like that before. So wonderful to discover another person with a few unique thoughts on this issue. Seriously.. many thanks for starting this up.