Mini Chocolate Peanut Butter Cups
cacao powder
Chocolate cups with peanut butter filling was the first candy I made from scratch that was free of gluten. With only four ingredients, the recipe is incredibly simple. Freshly made, they are so much better than store bought candy. Problem is they are so good I tend to eat too many in one sitting. Solution? Make them mini-sized.
Chocolate and peanut butter are a winning combination. I do not know why one enhances the other so effectively, but the combined taste and texture is successful. Should for any reason peanut butter not be okay, feel free to use another nut butter.
I have made chocolate nut butter cups with everything from cashew to almond butter. Cashew butter is more bland than peanut butter, but homemade cashew butter can be so creamy that the resulting texture is nice. Almond butter is okay, though it tastes a little more earthy. Pecan butter tends to be oilier, but has more flavor than cashew butter. It is entirely up to you.
You can even try tahini or sunflower seed butter.
With so few ingredients, quality can be important.
Creamy or crunchy peanut butter will work. I use organic peanut butter that is free of sugar. You do not have to do the same.
Cacao powder is preferred over cacoa powder, though both will do. Some have disagreements over when to use the term cacao or cacoa since both come from the cacao bean, but cacao powder generally has a richer flavor and is healthier since it has been processed at lesser temperatures thereby retaining more nutrients.
For maple syrup, I prefer a darker syrup. Why? Grade B, or darker Grade A as it is now called, has a thicker viscosity and more minerals. Also, Grade B’s flavor seems a bit heavier, though rest assured you will barely perceive the maple syrup.
Choosing the best coconut oil is a bit tricky. Types (unrefined versus refined) taste different. Refined coconut oil is a good oil for higher temperatures. I prefer unrefined, also known as virgin, coconut oil for most baking. Brands taste different. Finding a preferred brand of coconut oil can be hit or miss. Some coconut oils have a strong coconut flavor which I tend to dislike. Once you have tried enough different types of coconut oil, you will find a winner. Ultimately any coconut oil you choose should work for this recipe.
Note: Store leftovers in airtight container in fridge. You may click on recipe above for it to be blown up. Just click the “x” on upper right corner of screen when finished.
Candy Recipes:
