Peanut Butter Cups Done Right
Many people balk at the thought of letting their kids create things in the kitchen. Yes, it's a potential disaster area, but occasionally, it's the bomb! These Peanut Butter Cups were the latest in my kids' creations and they happen to fit my Tablavie food philosophy perfectly. They are very low in sugar and very tasty, plus they are gluten-free. Harry, my oldest, has been creative in the kitchen for awhile. At the age of 9 he created a spice blend that to this day has people clamoring to buy it once they taste it. We have people over the US now who buy it from us. (My other enterprising son is planning to start a spice business with his brother's spice as one of several signature blends. More to come on that, but sign up in the box located in the red ribbon above to be the first to know when they are available!)
So I learned from that to trust them and I love it because they always teach me something along the way as well.
Here's what you need to make a dozen or so:
1 cup chocolate chips (the darker the better but 60% minimum for lowest sugar content)
2 tbsp coconut oil
Peanut Butter (or other nut butter) as needed
Silicon Mini-Muffin Cups
Place the chocolate chips and coconut oil in double boiler (aka a bowl over a pan of simmering water if no double boiler).
Melt them together until smooth.
Step Three :
Pour a small amount into each muffin cup.
Swirl the chocolate around to coat the inside of the cup.
When it is completely coated, place on a cookie sheet and into the fridge to harden.
Using a demitasse spoon or measuring spoon, place a small amount of peanut butter (about a teaspoon or less) into the chocolate coated bottom of the cup.
Flatten out the peanut butter slightly then pour chocolate over the top of the peanut butter to completely cover it on all sides.
Put back in the fridge to harden until completely smooth and no longer glossy on top.