I came across these salted chocolate peanut butter cups in the gorgeous Donna Hay magazine, a title I’ve been reading for years now. Although the chocolate-peanut butter combination is definitely not as popular here as in the United States, I am quite a fan myself, so I really wanted to try these.
You only need four ingredients and a little bit of patience, because these cups are made in no time. I tried Donna’s basic recipe, but also made a variation with almond butter. And that one turned out to be my very favorite. Such an ideal snack that just happens to be good for you too.
A few tips: make sure to keep these nut butter cups in the fridge, because they tend to melt at room temperature. And if you can’t find black sea salt, just use regular sea salt flakes instead. They will taste just as good.
makes 12 cups
½ cup (140 g) smooth peanut or almond butter
¼ cup (50 g) + 2 tsp coconut oil
3.5 oz (100 g) dark chocolate, melted
(black) sea salt flakes, to serve
Place the peanut butter and coconut oil in a small saucepan over low heat and stir until melted and smooth.
Divide the mixture between the holes of a 12 x 1-tablespoon-capacity mini muffin tin lined with paper cases. Freeze for 15–20 minutes or until firm.
While the cups are freezing, place the chocolate in a small bowl, add the extra melted coconut oil and mix until smooth.
Spoon the chocolate mixture over each peanut butter cup, sprinkle with salt and return to the freezer for 10–15 minutes or until firm. Remove from the tin to serve.