Reese’s peanut butter cups- one of my favorites from years ago. It’s pretty much all sugar. Now I prefer to eat a healthy diet because it just makes me feel better. Doesn’t mean I have to live under a rock.
Did you know you can make these at home? It’s not difficult, but it’s slightly laborious. But the best part is that you get to control the ingredients. Start with dark chocolate of at least 60%, anything less is just filled with too much sugar.
Then it’s about what’s inside. Sure, you could just put in regular old peanut butter, but since you are in control -why don’t use something better? Almond butter at least. In the photos I used my roasted pumpkin cashew butter. So good.
Use what’s right for you, they will be delicious! Topping each with a pinch of flaky sea salt really takes the whole thing over the top- trust me!
Homemade Peanut Butter Cups, except with Pumpkin Cashew Butter!
1 cup dark chocolate chips (vegan: make my homemade vegan chocolate or use Enjoy Life Dark Chocolate)
1/2 cup nut butter, peanut butter, or my pumpkin cashew butter
Flaky sea salt
Mini muffin cups, about 12
Melt the dark chocolate over a double broiler.
Place a spoon of the melted chocolate into each mini muffin cup. Swirl the chocolate around so it covers the bottom of the cup and up part of the sides. Place in the fridge to set.
Remove from the fridge. Put a spoon of the nut butter into each cup, level out the top. Top with another spoon of the dark chocolate, enough to cover the nut butter.
Add a pinch of flaky sea salt and place back in the fridge to set again. I keep these in the fridge….well, what I don’t eat anyway!