To quote Beyonce, "I don't think you're ready for this jelly." It's that good folks.
Get psyched for these Homemade Peanut Butter Cups that are vegan, grain free, gluten free and dairy free!
- 1 3⁄4 cups dairy free choc chips, divided
- 1⁄2 cup natural peanut butter (unsweetened and unsalted)
- 1 1⁄2 Tablespoons maple syrup
- 1-2 Tablespoons almond flour
- 3 tablespoons of your favorite jam
- Maldon salt or sea salt
- Optional toppings: Chopped peanuts, cacao nibs, sesame seeds, almond slivers
Create a double boiler by bringing a medium pot filled a little less than halfway with water to a simmer. Place a heatproof bowl that's just big enough to sit on top of the pot (ensure the bottom of the bowl does not touch the water) and add 1 cup of chocolate chips to the bowl, stirring frequently until fully melted.
Set out 12 regular muffin tins on a baking sheet. Add a spoonful (about 1⁄2 tablespoon) of melted chocolate to the bottom of each muffin tin. Swirl the muffin cup by tipping it on its side and rotating it to ensure the melted chocolate goes about 1⁄4-1⁄2 inch up the sides (you can also use a spoon to push it up onto the sides). You want a thin layer on the bottom, but ensure it is fully covered without gaps.
Once all 12 muffin tins have been coated, place the tray in the freezer to set.
In a medium bowl, mix together nut butter, maple syrup, oat flour* and salt.
*Nut butter consistency varies greatly between brands. Depending on how dry or oily your nut butter is, you may need more or less almond flour. The mixture should no longer have the oily sheen and turn slightly doughier - enough that you could handle it with your hands.
Once the chocolate is set (5-10 minutes) remove the muffin tins from the freezer. Take a small spoonful (about 1⁄2 tablespoon) of mixture and roll it into a ball in your hands, and then press flat into a disk with your palms. Place nut butter disk into the base of the chocolate. You can also simply spoon in the nut butter mixture and press flat with a spoon. Top with 1⁄2 -1 teaspoon of jam and press flat so that it forms a thin layer reaching the sides.
Melt remaining 3⁄4 cup of chocolate in your double boiler. Once melted, spoon the melted chocolate onto each cup, fully covering the nut butter center and ensuring it reaches all sides.
Sprinkle the top with flakey sea salt and optional toppings. Place the tray in the freezer until set. Enjoy!
***Store your Homemade Peanut Butter Cups in the fridge or freezer. And rejoice every time you remember you still have them to snack on.***