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.
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.
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.
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).
- 6 oz chocolate (1 cup or half a package of chocolate chips)
- 1/4 c creamy natural peanut butter
- 2 T powdered sugar
- 2 T coconut flour (or almond meal)
- Insert muffin cup liners in a mini muffin pan that holds 12.
- Mix peanut butter, powdered sugar and coconut flour until well combined. Form into 12 small balls.
- Melt chocolate in a double boiler (recommended since it holds temperature better) or microwave (slowly and carefully).
- 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.
- Spoon chocolate on top of peanut butter in the first cup . Spread with spoon to cover. Repeat with other two prepared cups.
- Working three cups at a time, repeat the above until all 12 are done.
- Cool at room temperature (or in the refrigerator if you can’t wait) until solidified.
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