Healthy version of reese hazelnut creme and of classic Reese peanut butter cups
Creamy (or crunchy if that’s your thing) Hazelnut butter or nutbutter almond butter, peanut butter chocolate cups.
For the chocolate coating:
- 1 1/3 cups semisweet chocolate (dairy-free, or alternatively use milk chocolate)
- 1 tbsp cocoa butter, optional
- 1/2 tbsp coconut oil, optional
- additional sugar for the chocolate shell, to taste, optional
- ½ teaspoon hazelnut extract or vanilla extract
For the filling:
- ½ cup thick nutbutter such as hazelnut butter
- 3-4 tbsp icing sugar, or 2-3 tbsp coconut sugar, or 1-2 tbsp maple syrup for the filling (to taste. Note: maple syrup works with a more solid nutbutter such as hazelnut)
- 1 teaspoon hazelnut or vanilla extract
Melt the chocolate, cocoa butter, coconut oil, and extract using a double boiler or bain marie method. stir as needed.
dry off the bain marie pan or dish holding the chocolate so no water gets into the cups. transfer half the contents of melted chocolate to a dry bowl. keep the rest in the bain marie so it wont harden.
spread a thin layer of chocolate into each muffin liner. Place it in the fridge to cool or in the freezer for 10-20 minutes until just set.
(Tip: Pro Reese peanut butter cups are thin and only about 1.5 cm tall (they do not fill a tall cupcake liner fully). With dark chocolate it is better to have thin layers of chocolate below and on top, especially if you are skimping on sugar.)
In the meantime, mix the filling ingredients well together in a bowl. Line a regular muffin tin with cupcake liners.
Then mold the nutbutter into small discs smaller than the liner so that they are small enough for chocolate to go around them in the muffin tin. Place on top of chocolate. Place in the fridge to set for an hour or more.
Pour the rest of the melted chocolate around it. Refridgerate until set for a few hours or freeze briefly.
let them sit out a few minutes if hardened. enjoy!