makes six

gluten-free, dairy-free, vegan

_DSC02281

_DSC02351

You do not have to use peanut butter. Any nut butter will do. Cashew butter has a tendency to be harder. Pecan butter is usually very moist. Almond butter would most closely resemble peanut butter. If you have never fathomed making nut butter cups, it is worth the effort as they are delicious.

Nut butter cups are easy to make. So easy, I fathom many others have shared a similar recipe. To make mine a little different, throw in pumpkin seeds or cacao nibs if you have them.

_DSC01751 (2)

The chocolate can be made two different ways. It depends on which is easier for you. To differentiate, I will have ingredient list number one and ingredient list number two, instruction list number one and instruction list number two:

Equipment: Muffin tin. Muffin cup holders. Measuring spoons. Sauce pan.

Ingredients: Recipe 1: 3 T. coconut oil. 2 T. cacao powder. 1 T. maple syrup. Slosh gluten-free vanilla extract.

Recipe 2: 1.5 T. coconut oil. Chocolate bar of choice with high cacao (cacoa) percentage content. I used 85%. Will need about 1.6 oz. Does not have to be exact, but around that number. Slosh gluten-free vanilla extract.

For both: Nut butter of choice. Optional: Pumpkin seeds. Cacao nibs.

_DSC0186 (22)

Instructions: Recipe 1: Melt coconut oil on low heat. Once melted, remove from eye. Add cacao powder, maple syrup, and vanilla extract. Stir well to combine.

Recipe 2: Melt coconut oil on low heat. Turn off heat, but leave sauce pan on eye. Add broken chocolate pieces, as well as vanilla extract. Let sit a minute. Stir to combine. If not melting well, turn on low heat again and stir until combined.

_DSC0206

For both: Spoon enough chocolate into each muffin holder to cover bottom. As the pictures show, I did not use a great deal of chocolate. If desiring more, will likely need to make a little more by adding more ingredients. Add a spoonful of pumpkin seeds or cacao nibs. I made two cups with pumpkin seeds and two with cacao nibs. Two were plain. Put in freezer to set. Should not take more than five minutes.

Now add as much butter as desired. I preferred crunchy peanut butter, and used no more than a spoonful. Divide rest of chocolate mixture over each cup. Put in freezer to set. Once again, should not take more than five minutes. I really enjoy these fresh, especially if making everything from scratch and not using chocolate bar.

_DSC02241

_DSC02511 (2)

_DSC02571

2 thoughts on “ Dark Chocolate Nut Butter Cups ”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s