Wednesday, 19 March 2014

Better For You Baking - Mini Peanut Butter Cups Recipe



It's Better for You Baking time again and you are going to absolutely love this glorious guilt free recipe.

My Better for You Peanut Butter Cups are so much healthier than store bought Peanut Butter Cups which I must admit I have always loved.  I could probably eat a million Reese's Peanut Butter Cups but I don't because the ingredients are pretty terrible and the guilt kicks in after the 3rd or 4th....maybe 5th.

The ingredients in Reese's Peanut Butter Cups are:

MILK CHOCOLATE (SUGAR; COCOA BUTTER; CHOCOLATE; NONFAT MILK; MILK 

FAT; LACTOSE; SOY LECITHIN; PGPR, EMULSIFIER); PEANUTS; SUGAR; DEXTROSE; 

SALT; TBHQ (PRESERVATIVE)

Mmm yummy, PGPR, Emulsifier and TBHQ, sounds delicious!

So what is a girl to do?

 Make her own, of course.

 Homemade is always best and that is really the ethos behind my Better for You Baking series, you can still enjoy all the things you love, you just have to tweak things a little.

The key to these little peanut butter cups is great chocolate, I recommend using dark chocolate that contains a minimum of 70% cocoa solids, I have used chocolate containing 85% cocoa solids. Choose a really good organic peanut butter too, ideally one that contains nothing but peanuts. I have also used cashew nut butter but you can replace this with more peanut butter or use another nut butter of your choice.

Wait till you taste these! Eating a healthier diet doesn't have to be difficult and it can definitely still be peanut butter filled and chocolate covered.




Mini Peanut Butter Cups

Makes 20

150g dark chocolate (85% cocoa solids)
1 tsp coconut oil

75g organic peanut butter
50g cashew nut butter
1 tsp coconut oil
1/2 tsp vanilla paste

20 x mini cupcake cases


1) Line up 20 mini cupcake cases on a flat move-able surface such as a cookie sheet or baking tray and set aside.

2)  Chop the chocolate and place it in a heat proof bowl over a pan of barely simmering water (make sure the bottom of the bowl is not touching the water), add the coconut oil and stir continuously until the chocolate has just melted. Remove the chocolate from the heat and continue to stir until slightly cooled and thickened. Divide the melted chocolate into two equal portions.

3) Transfer one half of the chocolate to a piping bag or squeezy bottle or using a small spoon, pipe or spoon chocolate into the bottom of each cupcake case. Fill each mini cupcake case with just enough chocolate to cover the base in a thick layer. Take a small paintbrush or use the back of a small spoon to brush the chocolate a little way up the sides of each mini cupcake case.  Set your chocolate filled cupcake cases aside.


4) In a medium sized mixing bowl combine the peanut butter, cashew nut butter, coconut oil and vanilla paste.  Take your chocolate filled cupcake cases, the chocolate should be partially set by this point, transfer the nut butter mixture to a piping bag, squeezy bottle or simply use a small spoon to evenly pipe or spoon the nut butter mixture on top of the chocolate layer you created in step 3. 


5) Take the remaining half of melted chocolate you reserved in step 1 and transfer to a piping bag, squeezy bottle or use a small spoon to pipe or spoon a layer of chocolate over the peanut butter. Place the peanut butter cups in the refrigerator until set. 


Enjoy!




2 comments:

Ocean Breezes and Country Sneezes said...

Wouldn't these be nice in an Easter basket! I know my husband would love these, especially if I made them with dark chocolate!

Thanks for sharing! Have a lovely weekend!

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