I’m here today to share with you the simplest recipe of all time for some fancy and yummy peanut butter cups.
Honestly, I whipped these up the other night in less than ten minutes. I have made several very similar recipes before, so I knew how to efficiently approach filling the cups with chocolate, then peanut butter, then chocolate again. But even taking into account experience, this recipe is QUICK. I thought about advertising it as a three-ingredient recipe, which would have encapsulated the simplicity and time efficiency of the recipe, but it would not have done justice to the health of simple-ingredient foods, as the white chocolate is pre-made but has several ingredients on its own.
I actually discovered this recipe by accident while improvising for another peanut butter cup recipe. I did not have the ingredients I needed for my normal one (I actually discovered the next day that I did have them, but I guess that I was just supposed to discover the simpler version that day!) so I just threw together the peanut butter, some salt, and some coconut flour for thickening the filling. When you first combine them all, the coconut flour has not yet had time to absorb some the oil from the peanut butter, so it is a little bit grainy. I would always suggest making these a day in advance to give the flour enough time to soften up.
The best part about this one is that you can easily replace the white chocolate chips for semi-sweet or dark chocolate to change the exterior of the cups. If you do want to try the vegan white chocolate, I purchased some here. They are pretty dang good! In peanut-butter-cup form they are pretty dang good too. In fact, my boss saw them the morning after I posted on Instagram and requested to try some so I brought her a few the next day. She said they tasted just like the little Reese’s peanut butter eggs that we just had in the office on Easter. SUCCESS.
I’m now thinking that I might have to make some white chocolate peanut butter cup cupcakes to complement my pb + chocolate cupcakes from a while back.
Let me know if you make them and try them on your end, and stay tuned for more!
- ♥ 1 cup white chocolate chips
- ♥ 1 teaspoon coconut oil
- ♥ 1/2 cup peanut butter
- ♥ 1/4 cup coconut flour
- ♥ 1/4 teaspoon fine salt
- Melt the chocolate chips and coconut oil in the microwave for 30 seconds at a time, stirring after each interval, until the chocolate is melted and creamy.
- Spoon the chocolate in teaspoons into cupcake liners and use a spoon to push the melted chocolate up the side of the cup about a 1/4-1/2 inch to create a little bowl for the peanut butter filling.
- Place the cupcake pan in the freezer while preparing the filling.
- Combine in a separate bowl the peanut butter, coconut flour, and salt until thick and mold-able. You should be able to pinch the filling without it sticking to your fingers or crumbling.
- Pull the pan back out of the freezer and fill each cup with about a tablespoon of peanut butter filling.
- Melt the chocolate for 20 more seconds if necessary, and spoon one more teaspoon over the filling to create a peanut butter cup. Add more chocolate on the top if you need more to cover the peanut butter and even the top out.
- Place back into the freezer for another 5-10 minutes, then move to the fridge where they will keep for at least a week.
- ♥ You can use any type of chocolate with this same recipe: dark, semi-sweet, and white have all been tried with success.
- ♥ Try to keep the peanut butter in the middle of the cups when filling the chocolate molds in step 5.
- ♥ I used silicone cupcake liners to make them a little bit easier to pop out and they were perfect.
- ♥ These are better after a while in the fridge to give the coconut flour time to absorb the oils, so I suggest making them and keeping them in the fridge for a night before serving them.