Ever since I started reading Mindless Eating, I can’t stop thinking about peanut butter cups. Well, actually, I came across Heather Eats Almond Butter‘s post about the “World’s Most Brilliant Combo” and my mouth hasn’t stopped watering since. I’ve been trying to be good lately, aka keeping the sweet, chocolaty goodness to a minimum, but yesterday afternoon I broke down and made my own version of that delectable Reese’s favorite.
85% Cocoa Dark Chocolate
Coconut Butter (grind unsweetened coconut in the food processor until buttery, about 8 minutes)
Paper Muffin Tin Liners
(I used enough chocolate to make two massive candies: I made a limited quantity, one for me, one for M, to keep my chocolate habits in check)
I melted the chocolate over medium heat using a ghetto double boiler method (a metal bowl floating in a small frying pan), and poured the melted chocolate into the muffin liners. The first pour should be enough to cover the bottom of the liner, and to coat the sides.
After freezing the muffin liners for about 30 minutes, I mixed together about one Tbsp of almond butter and one Tbsp of coconut butter and put a dollop of this mixture into each chocolate cup, and covered with the rest of the melted chocolate.
After an hour, I had the biggest peanut butter cups EVER. I might have gotten carried away with the chocolate…
They were about the size of the muffin liners…huge. The sweetness of the almond butter coconut mix was essential to balance the bitterness of the chocolate (I mean bitterness in the most delicious way possible). The almond butter cups were so rich that M and I could only eat half of a half each! Maybe I’ll make a pact with myself to only eat chocolate candy that I make– that way I know what’s in it, and I have to go through the “trouble” of preparing it myself. That should keep my peanut butter chocolate peanut butter craving in check.
On another note…Chester and Jack look kind of like dark chocolate and peanut butter…no?