Healthier “Reese’s” Peanut Butter Cups
We made these with Ned, Steve’s son, and they’ve quickly become a favourite in the Flynn household! They’re really easy to make, packed with peanut butter goodness and hit that chocolatey, peanut butter spot. A great little treat to keep in the fridge for when the sweet tooth comes knocking!
Takes 25 minutes
Serves 12
Ingredients
Chocolate shell
- 150 g dark chocolate chips about 1 cup
- 1 tsp coconut oil
Peanut butter filling
- 150 g smooth 100% natural peanut butter ⅔ cup
- 60 g pure maple syrup 3 tbsp
- 30 –40g defatted peanut flour 4–5 tbsp
- 1 tsp vanilla extract
- Pinch of fine sea salt
Instructions
Make the chocolate base
- Melt the dark chocolate and coconut oil together in a heatproof bowl over a bain-marie, or in the microwave in 30-second bursts, stirring between each one until smooth.
- Line a 12-hole mini muffin tray with mini paper or silicone cases. Spoon about 1 teaspoon of melted chocolate into each case and gently tap the tray on the counter to level it out.
- Freeze for 5 minutes to set.
Make the peanut butter filling
- Add the peanut butter, maple syrup, vanilla, salt and 30g of peanut flour to a bowl. Mix until you have a smooth dough that holds its shape. If it’s too sticky, add a little more peanut flour.
- Divide into 12 equal pieces, roll into balls and flatten into discs that fit inside the cases.
Build the cups
- Place a peanut butter disc into each cup. Spoon the remaining melted chocolate over the top, making sure the filling is completely covered.
Chill and enjoy
- Freeze for 10–15 minutes, until firm. Peel off the cases and enjoy straight away, or keep in an airtight container in the fridge for up to 2 weeks.
- You can also keep them in the freezer if you like a slightly firmer, more chocolatey bite.
