Everyone loves a good peanut butter cup really, don’t they?! These ones have been given a bit of a level up with the addition of a sweet jam filled centre, as well as the classic creamy PB layer! I’m literally obsessed with anything remotely nut butter related, so the fact that this includes both chocolate and peanut butter is pretty much the dream.
These are also super easy to make and require very minimal equipment and ingredients. I actually forgot to mention, not only is there a peanut butter filling, but the chocolate also includes peanut butter as well.. (sensing a theme here.) You can make the chocolate part completely from scratch with cacao butter, powder and sweetener etc.. or you can just melt down some dark chocolate, depending on how much time you have. I’ve simply then just mixed in some peanut butter and coconut oil, which creates a super smooth, fudgey texture.
This recipe is also another completely plant based creation (juts make sure that any chocolate you’re buying is dairy free). Despite not being vegan myself, you know experimenting with vegan versions of classic recipes is pretty much my favourite thing to do and my diet has unintentionally been really plant based recently, without me making a conscious effort to do so.
Ingredients- Makes around 6 cups
- 55g dark chocolate
- Tbsp Pic’s Smooth Peanut Butter
- 2 Tbsp Agave Syrup
- Tbsp coconut oil
- 2 tbsp cacao powder
- Pic’s peanut butter and Boysenberry jelly for filling
Gently melt the chocolate, peanut butter and coconut oil together over a low hear.
Stir in the cacao powder and agave syrup until everything is velvety smooth and fully combined.
Pour a little of the chocolate mixture into the base of your cupcake cases (I like to use silicone) and pop these into the freezer to chill for 10 minutes.
Once the chocolate has set, add a spoonful of both jam and peanut butter to each of these, then cover with the remaining chocolate.
Return these to the freezer to chill for an hour, or until completely set.