Chocolate and peanut butter is such a great combination! I first tried this combination on my first ever trip to the USA and on a layover we tried some Reese’s Pieces whilst waiting for our next flight. I pretty much ate Reese’s Pieces daily throughout our holiday – not the healthiest but I was only 10 years old!
I’ve been playing around with this recipe for a while now and this is the one that has worked out the best. These are great to give kids (or big kids) as a sweet treat when you don’t want to give them something that has loads of nasties in it, which many sweets seem to have nowadays.
I use silicone cupcake moulds as I find these work best. Also, if you’re not a fan of peanut butter or have an allergy any other type of nut or seed butter would work well, hazelnut butter is incredibly good to use for these.
-100g cacao butter
-1/4 cup cacao powder
-3 Tbsp. honey
-1/4 cup peanut butter
-pinch of salt
How To Make
Place a bowl over a pan of boiling water (make sure the water doesn’t touch the bottom of the bowl) add the cacao butter and melt.
Once the cacao butter has melted add the cacao powder and honey and stir well until fully combined.
Put a tablespoon of the chocolate mixture in 6 cupcake moulds. Leave the remaining chocolate in the bowl.
Place the cupcake moulds in the freezer for the chocolate to set.
Once the chocolate has set, spread a teaspoon of peanut butter onto each set chocolate base then spoon another tablespoon of chocolate over each one and place back in the freezer to set.
These treats keep well in an airtight container in the refrigerator 4-5 days – if they haven’t been eaten before then 😉