Dark chocolate nut/seed butter cups are super easy to make if you have any type of molds at home. These square ones came out of an ice cube tray from Ikea.
If you follow my insta stories, you may have seen that I got these wonderful handmade truffles delivered for a “chocolate tasting virtual holiday party work event” (a mouthful, literally) from @kollarchocolates.
The kit included this massive cocoa pod shaped thing of baking chocolate. I was supposed to decorate this thing, but I ended up melting it on a makeshift double boiler (just boiled water with a cereal bowl on top) and creating 4 recipes in one go.
Here’s numero uno. Peanut butter is probably my fave nut/seed butter. Yes tahini you’re a close second. You can use whatever butter you darn well please, these cups are that versatile.
Let me know if you give this a try!
Small-batch Chocolate Peanut Butter Cups
Equipment
- Candy mold or silicone ice cube tray
Ingredients
- 1/3 cup chocolate chips, or chopped chocolate bar (60 g)
- 3 tbsp any nut/seed butter (48 g)
- 1 tbsp (optional) powdered sugar (7 g) you can omit this
Instructions
- Melt chocolate in 30 sec increments in the microwave and stir until smooth. If using chocolate chips you might want to add a tsp coconut oil so it's runnier.
- Pour about 1 tsp in each mold, refrigerate/freeze a few minutes to set.
- (Optional) Mix nut butter and powdered sugar if using.
- Dollop 1 rounded tsp in each cavity. Cover with more chocolate.
- Refrigerate to set, store in room temp.
Nutrition