(Organic) Homemade Peanut Butter Cups

| 22 Comments

The past week has been busy with new recipes.  When I made a commitment to eat from my pantry this month… for better or for worse, I included my kids’ Easter Baskets.  After all I made organic homemade peeps last year!  This year’s first new Easter Basket treat is homemade peanut butter cups–also organic, though that of course is optional.

Organic Homemade Peanut Butter Cups

Organic Homemade Peanut Butter Cups

It took a few tries to get these right.  The first recipe I used resulted in a runny peanut butter center.  Good if you kept them in the refrigerator, but not so good once they had warmed up.  Crossed that one off.

Failed Peanut Butter Cups

Failed Peanut Butter Cups

Next I tried thickening my runny natural peanut butter with almond meal (aka almond flour, aka ground almonds).  I had it on hand and I thought it worked pretty well.  Then daughter #3 got home, took a taste and wrinkled up her nose.   I don’t know how she could tell, but she’s the princess and the pea of new recipes. 

In the end, I broke down and bought $1 worth of coconut flour (after debating just adding more powdered sugar) which worked like a charm.  Sometimes you just gotta compromise.

My other innovation was technique.  Since I was now going for a denser center, I knew I wasn’t going to able to drizzle it in like I did for the first batch.  In the end I just picked up a pinch of peanut butter filling, rolled it into a ball and flattened it slightly.  I figured I could set it on the bottom chocolate instead.

Flattening Balls of Homemade Peanut Butter Cup Filling

Flattening Balls of Homemade Peanut Butter Cup Filling

Creating bottom layer of PB Cup

Creating bottom layer of PB Cup–Dollop chocolate, then bang tray to flatten

Making PB cups

Set flattened ball of PB on dollop of chocolate

If you try these, feel free to play with the ingredients in your filling.  Depending on how thick your peanut butter starts out (mine was exceptionally runny) and whether you feel like searching for coconut flour (I personally thought the almond meal was fine), you can make adjustments.  Just aim for a filling that you can mold and that tastes good to you (and your pickiest child).

Organic Homemade Peanut Butter Cups, up close

Organic Homemade Peanut Butter Cups, up close

Homemade Peanut Butter Cups
Yields 12
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111 calories
10 g
3 g
7 g
2 g
3 g
20 g
12 g
8 g
0 g
3 g
Nutrition Facts
Serving Size
20g
Yields
12
Amount Per Serving
Calories 111
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 3mg
1%
Sodium 12mg
1%
Total Carbohydrates 10g
3%
Dietary Fiber 1g
3%
Sugars 8g
Protein 2g
Vitamin A
1%
Vitamin C
0%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 oz chocolate (1 cup or half a package of chocolate chips)
  2. 1/4 c creamy natural peanut butter
  3. 2 T powdered sugar
  4. 2 T coconut flour (or almond meal)
Instructions
  1. Insert muffin cup liners in a mini muffin pan that holds 12.
  2. Mix peanut butter, powdered sugar and coconut flour until well combined. Form into 12 small balls.
  3. Melt chocolate in a double boiler (recommended since it holds temperature better) or microwave (slowly and carefully).
  4. Drop a dollop of chocolate in each of three muffin cups. Bang pan on counter to flatten chocolate. Pick up peanut butter ball and flatten slightly. Place on chocolate, pressing down slightly, so chocolate starts to move up side. Do this for the other two prepared cups.
  5. Spoon chocolate on top of peanut butter in the first cup . Spread with spoon to cover. Repeat with other two prepared cups.
  6. Working three cups at a time, repeat the above until all 12 are done.
  7. Cool at room temperature (or in the refrigerator if you can’t wait) until solidified.
beta
calories
111
fat
7g
protein
2g
carbs
10g
more
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22 Comments

  1. These peanut butter cups look so lovely, the chocolate looks so smooth and delicious on top of the creamy filling 😀

    Cheers
    Choc Chip Uru

  2. Oooh, a healthy version of this Easter classic! Yum!

  3. This is so cool, and I’m sure I would love them! This recipe is tempting! Why does it look so easy when you do them, Inger? It would be hard for me, I think. One day I just might try them.

    • Oh Freeda, I laughed. It looks easy because if the recipe turns out to be hard I throw it away and you never see it in a post! I could tell such stories!

  4. Yum! One of my favorite combinations is chocolate and peanut butter! Can’t wait to make these.

    • This really was a dangerous one Lisa. Especially because (now that I have the coconut flour), they ingredients are things people may just have around!

  5. Who is this person whipping up Homemade Peanut Butter Cups? Why it’s Inger, Wonder Cook extrodinaire, lol…

    Peanut Butter Cups are my absolute downfall! I have given them up for the time being but, I fully intend on celebrating Easter with at least one. I sure wish it could be just one, or two of yours Inger. I’m sure they are the yummiest!

    Thank you so much for sharing, Inger…

    • I wish you could have some of mine too Louise! Someone will just need to figure out that sending food over the internet thing we keep wishing for.

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  7. Ooh, this looks good. I love peanut butter cups!

  8. You are the best! Seriously!
    I love PB cups but find Reese’s a tad bit too sweet for my personal taste. By making my own I have some control over that because I can use dark chocolate – problem solved! Thank you!

  9. did you use a regular cupcake tin or mini cupcakes? This look amazing! Thank you!

    • These were made in a mini cupcake tin. As good as they are, I’m not sure I could eat one as big as a real cupcake!

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  11. Hahahaha… the failed one looks like a “peanut butter cup vampire”! lol.
    I don’t mean to laugh at the failure, I just find it funny because of what it reminds me of.
    You know, one thing you could do is swirl the chocolate around in the paper muffin cups and then put the filling in… and then no more “peanut butter cup vampires”!
    But, I do love your idea to make the peanut butter not so pliable, then when one bites into it it doesn’t turn back into a peanut butter cup vampire getting it’s “blood” all over you.

    • I always have to laugh at failure, Heather–happens so often testing new recipes! But perhaps I should go back to the runny “vampire” version if I make these for Halloween 😉

  12. Um, you’re forgetting the Vanilla Extract/flavor.
    I tried to make a chocolate peanut butter cup creamy thing myself, I used Maple, and I think coconut flour, and cocoa powder, but it didn’t taste like Reese’s, so I then added some honey and vanilla flavored almond milk, and I’m pretty sure it was the vanilla flavor that was missing, ’cause then it tasted just like Reese’s.
    I could add the vanilla myself, but I am not certain of the measurement, maybe 1/2 teaspoon?
    But, I have to be certain that the extract is gluten free and no wheat or rye or barley was used to make the alcohol, otherwise I get dizzy unless the alcohol doesn’t burn off or something when it’s not baked.

    • Have you ever tried vanilla powder Heather? It will add the flavor without adding liquid or alcohol. There should be a number of places to get it on the internet. I smiled at the suggestion of vanilla because I do use it so much–for example I won’t make anything mint flavored without vanilla (I think it mellows it)!

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