It’s time for yet another peanut butter cup variety! Obviously seeing we’re less than 10 days from Christmas, these ones involve gingerbread spices! Honestly, over the past couple of weeks, I think I’ve used more cinnamon than ever before. I need to start bulk buying the stuff soon.
Homemade peanut butter cups are great if you have a real hankering for something sweet and chocolatey, but don’t want to spend a long time baking anything fancy or turning your kitchen into a bomb site (or perhaps that’s just me when I bake.)
As much as I love traditional peanut butter cups, I prefer the centre to be more on the gooey caramel side, rather than a cookie dough like texture. As you bite into these the spiced peanut butter filling oozes out and is a deliciously sweet contrast against the richness of the dark chocolate.
- 150g dark chocolate
- Tbsp coconut oil
- 3 tbsp Pic’s smooth peanut or almond butter
- 2 tbsp agave syrup
- Pinch each of ground ginger and cinnamon
Gently melt together the dark chocolate and coconut oil.
Line a tray with cupcake cakes and pout a little of the melted chocolate into each of these, then place these into the freezer for 10 minutes to set.
meanwhile, combine the nut butter, agave syrup and spices and give this a good mix.
Spoon a little of the nut butter mixture onto each of the chocolate cups and return these to the freezer for another 10 minutes.
Finally cover each of the nut butter cups with a finishing later of chocolate to seal in the gooey centre and allow these to completely set in the freezer for an additional half an hour.