Mini Chocolate Peanut Butter Cups

December 07, 2014

Mini Chocolate Peanut Butter Cups

These Mini Chocolate Peanut Butter Cups are a delicious mouthful of raw chocolate and sweet and slightly salty peanut butter goodness. They are super rich so one of these will really satisfy when you’re feeling like something decadent or an after dinner treat. My Mini Chocolate Peanut Butter Cups are vegan friendly and free from gluten, sugar and dairy. They are a wonderful treat for the adults.

I literally dreamed up this recipe. I was having a nap one afternoon and I woke up thinking of these…a raw chocolate layer on the bottom with a sweetened crunchy peanut butter layer on top and some medjool date pieces to finish for a little something extra. What a way to wake up! If these Mini Chocolate Peanut Butter Cups had a warning label on them it would read, “WARNING…Decadent and rich. Guaranteed to satisfy your sweet tooth on consumption.” If you love peanut butter and chocolate like me, then I’m sure you’ll love these.

I had so much fun making this recipe with my five-year-old son. He was very proud of his work placing the date pieces on top of the Mini Chocolate Peanut Butter Cups. The pouring of the chocolate and the peanut butter layers into the mini patty pans was definitely my job. This can get a little messy and a steady hand is required. Otherwise, this recipe is very simple and doesn’t take long to prepare. Saying that, you will have to wait one hour while these babies firm up in the freezer.

This recipe is super easy in my Thermomix. The Thermomix blends the chocolate and peanut butter layers beautifully. However, you don’t need any fancy equipment to make this recipe. You don’t even have to use a food processor. A whisk and your effort will get the job done.

Before we get to the recipe, I have to reiterate how rich these Mini Chocolate Peanut Butter Cups are. I would struggle to eat more than one of these at a time. I chose to make these using mini patty pans for a reason. The combination of the raw chocolate, slightly sweet and salty peanut butter layer, and the medjool dates creates a rich and very satisfying mix of flavours. I recommend using a crunchy peanut butter to provide a crunchy texture for the peanut butter layer. I find it’s just more interesting that way.

If you are struggling with sugar cravings then these will really satisfy you. I have purposely not added huge amounts of maple syrup, but instead rely on the natural sweetness of the medjool dates to give that final hit of sweetness as you bite into them. In my mind, these are guilt free and so much better for you than any commercial chocolate treat out there on the market that is laden with sugar and poor quality fats.

Mini Chocolate Peanut Butter Cups

Makes 24

Equipment

  • 24-cup Mini Muffin Pan or two 12-cup Mini Muffin Pans
  • 24 mini patty pans (mini muffin cases)
  • Thermomix or mixing bowls and whisk

Ingredients

Chocolate Layer

  • 1/2 cup or 50g of raw cacao powder (or very good quality cacao powder with no milk additives, gluten or sugar)
  • 1/2 cup or 100g of extra virgin coconut oil
  • 1/4 cup or 80g of organic or 100% pure maple syrup

Peanut Butter Layer

  • 1 cup or 250g of crunchy peanut butter (try and source a peanut butter that consists of 100% peanuts)
  • 1/4 cup or 50g of extra virgin coconut oil
  • 2 tablespoons or 30g of organic or 100% pure maple syrup
  • A good pinch of Himalayan salt
  • 6 medjool dates to garnish, seeds removed and sliced into 48 pieces in total

Thermomix Method

Step 1: Prepare the mini muffin trays by placing the mini patty pans in the cups. Set aside.

Step 2: Prepare the chocolate layer. Place all of the ingredients for the chocolate layer in the Thermomix bowl and mix for 1 minute at 37 degrees Celsius on speed 3. Scrape down the sides of the bowl and mix for a further 5 seconds if necessary. Pour tablespoon sized amounts of the chocolate mix into the mini patty pans. Ensure you have placed equal amounts of chocolate in each mini patty pan. Place your mini muffin trays in the freezer for 15 minutes whilst you make the peanut butter layer.

Step 3: Prepare the peanut butter layer. Place all of the ingredients for the peanut butter layer in the Thermomix bowl and mix on Reverse speed 3 for 30 seconds. Pour tablespoon sized amounts of the peanut butter mix into the mini patty pans on top of the slightly set chocolate later. This recipe will work best if you have allowed the chocolate to set for at least 15 minutes so that the chocolate and peanut butter layers don’t mix. Ensure you have placed equal amounts of the peanut butter mixture in each mini patty pan. Place your mini muffin trays in the freezer for 1o minutes to set slightly.

Step 4: Remove your mini muffins trays from the freezer. Get your sliced date pieces and arrange two pieces of date on top of each Mini Chocolate Peanut Butter Cup. Put the mini muffin trays back in the freezer for 1 hour to allow each of the layers to set.

Step 5: Remove your mini muffin trays from the freezer and remove the set Mini Chocolate Peanut Butter Cups from the trays. If you are not eating these straight away, then store them in an airtight container in the fridge. Make sure you don’t leave them out for long periods of time, as the chocolate layer may start to melt, especially in warmer weather.

Conventional Method

  1. Prepare the mini muffin trays by placing the mini patty pans in the cups. Set aside.
  2. Prepare the chocolate layer. Place all of the ingredients for the chocolate layer in a medium mixing bowl and mix well with a whisk until the chocolate comes together and is silky and smooth. Pour tablespoon sized amounts of the chocolate mix into the mini patty pans. Ensure you have placed equal amounts of chocolate in each mini patty pan. Place your mini muffin trays in the freezer for 15 minutes whilst you make the peanut butter layer.
  3. Prepare the peanut butter layer. Place all of the ingredients for the peanut butter layer in a medium mixing bowl and mix well with a whisk until the ingredients come together. Give this a really good mix to ensure the peanut butter is incorporated well with the other ingredients. Pour tablespoon sized amounts of the peanut butter mix into the mini patty pans on top of the slightly set chocolate later. This recipe will work best if you have allowed the chocolate to set for at least 15 minutes so that the chocolate and peanut butter layers don’t mix. Ensure you have placed equal amounts of the peanut butter mixture in each mini patty pan. Place your mini muffin trays in the freezer for 1o minutes to set slightly.
  4. Follow steps 4 and 5 above in the Thermomix Method.



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