Healthy Homemade Peanut Butter Cups with Banana & Dark Chocolate
These Homemade Peanut Butter Cups are one of my favourite desserts of all time. They're sweet, salty, and a little bitter from the rich dark chocolate. These are a must have!
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 8 -10 Regular Cups, or 50 Mini Candy Cups
- 200 g Green & Blacks Organic Burnt Toffee Dark Chocolate finely chopped
- 2 tbsp coconut oil melted
- Fleur de sel for garnish
In a small food processor, puree the banana, peanut butter, 2 tsp. coconut oil and vanilla extract until smooth and creamy. Set aside.
Place the chocolate and 2 tbsp coconut oil into a medium sized glass bowl and set it over a small saucepot filled 1 inch up with water. Bring the water to a simmer and slowly stir the chocolate until it melts. Remove from the heat.
Using a small spoon, carefully spoon a thin layer of the Green & Blacks Organic Burnt Toffee Dark Chocolate onto the bottoms of 8 regular sized silicon muffin containers or 50 very mini sized silicon molds. Place the molds onto a baking sheet and transfer to the freezer to harden for at least 5 minutes.
Once set, make a ball no wider than the diameter of the muffin or candy mold and press it on top of the chocolate base, being careful not to touch the sides of the mold but also to try to make as flat a surface as possible. If using a regular sized mold, I recommend a heaping tablespoon of filling, and if using the mini candy molds, more like 1/2 teaspoon.
Using a small spoon, very gingerly pour the chocolate down the sides to envelope the filling and on the top to fully cover the peanut butter. Transfer to the freezer to fully set- at least 20 minutes.
Right before serving, sprinkle the cups with a pinch of fleur de sel and enjoy. These can be made well in advance, but are best enjoyed within 15 minutes of removing them from the freezer.