By Rustina, Contributing Writer
Chocolate and peanut butter really do just go hand and hand, but who wants all those yucky ingredients from the store bought stuff? Just make these yummy and far more healthy treats! While they may not come close to being as healthy as powerful, raw vegetables, antioxidant-packed fruits, or protein-rich, b12-dominanating beef, at least these candies have some protein and no toxic, cancer-causing ingredients!
Without further ado, let’s just get to it, shall we?
Chocolate Peanut Butter Cups
Ingredients:
- Coating
- Melted 2 cups of Chocolate Chips (I used Enjoy Life Baking Dark Chocolate Morsels)
- Filling
- 1 Cup of PB Fit Peanut Butter Powder
- 3/4 Cup of real Maple Syrup
- Optional Add ins: Cocoa Calm powder could be added to the peanut butter mix for some nice stress reducing and calming effects!
That’s it! 3 simple ingredients (or 4). No gluten, corn syrup, or preservatives to extend shelf life – because these will not be left sitting around, I assure you! These have that soft and moist yet just a touch crumbly texture and yummy, rich sweetness you won’t want to stop eating!
Love this idea, but don’t have any peanut butter powder or maple syrup? You can mix equal parts of peanut butter and sugar that has been powdered.
Directions:
Step 1: Use a double boiler (or a heat-safe glass bowl/jar in a pot of water) to melt the chocolate chips.
Step 2: Put a teaspoon of the melted chocolate in a cupcake liner, turning it to slowly coat the bottom and bottom half of the sides (see pic). Depending on desired thickness and size of liners, more than a teaspoon may be needed). If you prefer to use a silicone mold, this one works well.
Step 3: Set in the refrigerator to cool and firm up for about 30 mins.
Step 4: In a small bowl, add the peanut butter powder and warmed maple syrup (warming it up just a little helps it mix best).
Step 5: Pull the chocolate cups from the fridge and drop in a teaspoon or two of the peanut butter mix. Press it down with a spoon so it is smooth.
Step 6: Set in the refrigerator to cool and firm up for about 30 mins.
Step 7: Re-melt the chocolate, and put a coating over top of the peanut butter to cover it completely.
Step 8: Set in the refrigerator to cool and firm up for about 60 mins. Remove the liner, and then serve up as desired!
To store: On the counter is fine as long as it isn’t too warm, if it starts to get too soft, just throw them back in the fridge! They should be eaten within 2 weeks.
Chocolate Peanut Butter Cups
Ingredients
Ingredients:
- Coating
- Melted 2 cups of Chocolate Chips I used Enjoy Life Baking Dark Chocolate Morsels
- Filling
- 1 Cup of PB Fit Peanut Butter Powder
- 3/4 Cup of real Maple Syrup
Optional Add ins: Cocoa Calm powder could be added to the peanut butter mix for some nice stress reducing and calming effects!
Instructions
Directions:
- Step 1: Use a double boiler (or a heat-safe glass bowl/jar in a pot of water) to melt the chocolate chips.
- Step 2: Put a teaspoon of the melted chocolate in a cupcake liner, turning it to slowly coat the bottom and bottom half of the sides (see pic). Depending on desired thickness and size of liners, more than a teaspoon may be needed). If you prefer to use a silicone mold, this one works well.
- Step 3: Set in the refrigerator to cool and firm up for about 30 mins.
- Step 4: In a small bowl, add the peanut butter powder and warmed maple syrup (warming it up just a little helps it mix best).
- Step 5: Pull the chocolate cups from the fridge and drop in a teaspoon or two of the peanut butter mix. Press it down with a spoon so it is smooth.
- Step 6: Set in the refrigerator to cool and firm up for about 30 mins.
- Step 7: Re-melt the chocolate, and put a coating over top of the peanut butter to cover it completely.
- Step 8: Set in the refrigerator to cool and firm up for about 60 mins. Remove the liner, and then serve up as desired!
