The Ultimate Peanut Butter Cup
 
 
Author:
Recipe type: Dessert
Ingredients
  • For the nougat:
  • ½ cup almond butter (creamy or crunchy)
  • 2 Tablespoons pure maple syrup (from Vermont if possible)
  • 1 Tablespoon coconut flour
  • For the "caramel":
  • 12 soft Medjool dates, pitted
  • ⅓ cup water
  • scant ¼ tsp high quality sea salt
  • ½ teaspoon vanilla extract
  • 1 Tablespoon coconut oil, melted
  • For the chocolate coating:
  • ¼ cup chopped peanuts (unsalted if possible)
  • 1 cup dark chocolate chips
  • 1 teaspoon coconut oil
  • Supplies:
  • 12 mini cupcake liners
Instructions
  1. Mix together the almond butter, maple syrup and coconut flour.
  2. Set aside.
  3. Put dates, water, sea salt, vanilla extract, and melted coconut oil in a high speed blender or food processor and blend on high until smooth. Set aside.
  4. Set aside.
  5. Line a mini cupcake pan with the 12 liners.
  6. Melt the chocolate with a teaspoon of coconut oil (try to avoid the microwave if possible by tempering it on the stove).
  7. Spoon enough chocolate into the cups to cover the bottom with about ⅛ inch of chocolate.
  8. Roll a heaping teaspoon of the almond butter mixture into a ball, make a thumbprint in it and press it gently into one of the cups.
  9. Repeat with all 12 cups.
  10. Take about ¼ teaspoon of the date "caramel" and spread it over each cup.
  11. Chop peanuts and sprinkle onto caramel.
  12. Pour remaining chocolate over the tops of the cups.
  13. Top with a little sprinkling of high quality sea salt.
  14. Place in the freezer for about 15-30 minutes before serving.
Recipe by Krissy Leonard at https://krissyleonard.com/peanutbettercups/