Valentine’s day has come and gone, but it’s still the month of love! In celebration, we decided to create a recipe using both our past 2 recipes (peanut butter and date caramel) and so the millionaire caramel peanut butter cup was born!
We also decided to dabble in making chocolate – which we adapted from multiple articles, research and recipe suggestions – and it turned out great!
Many other chocolate dabbelers suggest using cocoa butter instead of coconut oil as it’ll hold it’s shape well at room temperature. Coconut oil-based chocolates melt at room temperature and need to be kept in the fridge.
Because these are made with cacao butter, they’re able to be boxed up as a gift or simply left out for tea or packed in a lunchbox.
Peanut butter cups are very popular in America (Reeses, anyone?) and after living in the States for nearly 3 years, it’s something I get excited about whenever I see it. Essentially, it’s a little peanut butter and sugar mixed together and coated in chocolate. It might sound basic, but it’s mind-blowing!
This recipe makes 8 extra-large / 16 regular-sized peanut butter cups.
If you decide to try this recipe out, please photograph your masterpiece and tag us on instagram @therefillerysa.
We love seeing your photos!
WHAT YOU’LL NEED:
1 recipe Chocolate peanut butter
1 recipe Maca Date Caramel
½ cup Icing Snow
1 cup Organic Cocoa Butter
2/3 cup Unsweetened raw cacao powder
1 Tsp Vanilla Extract
Stevia / Maple Syrup / Agave to taste
- Melt your cocoa butter over a double boiler. Once melted, remove from heat. Sift your cacao powder and salt into the bowl and whisk gently until mixed well.
- Mix your peanut butter and icing snow together in a separate bowl to form a dough. Pop into the microwave to melt the peanut butter for about 15-20 seconds if it doesn’t come together. Should be quite firm, not runny.
- Divide your peanut mixture dough into equal parts. Roll into balls and then flatten (or shape into hearts if you are using a mould). Dollop some date caramel on top of each peanut butter disk.
- If you do not have a mould, line a cupcake tin with paper cup liners. Spoon 1-2 Tbsp of chocolate into each liner. Pop it into the fridge for 5 minutes.
- After about 5 min, pop the peanut butter and caramel disks into each the moulds/liners and spoon equal amounts of chocolate over the filling until covered.
- Pop back into the fridge to harden quicker, or let sit out overnight. YUM!!!
Recipe created for The Refillery by | @CrumbsInk