I have been looking at recipes for peanut butter cups because one of my littles loves, I mean LOVES, peanut butter cups. He has asked me to make them over & over. I’m not big on making sugary sweets but I was having trouble resisting his toothless first grader smile. It was time. Every time I looked all of the recipes called for chocolate chips and sugar. I decided I needed to create my own recipe using unsweetened chocolate and a healthier nut butter, almond butter.
I gotta say these are really, really good. Even after you freeze them the nut butter center stays deliciously soft and yummy. So yummy that a little toothless smile flashed at me between every single bite. I couldn’t help but wonder how on earth I resisted for so long.
Yeilds: 12 Nut Butter Cups
- 4 squares unsweetened bakers chocolate
- 1/4 cup soy margarine
- 1 tsp vanilla
- 2 Tbsp Agave
Nut Butter Filling:
- 1/2 cup Almond butter (I used a drippy almond butter)
- 2 T agave
- 1 Tbsp Soy butter
- 1 tsp vanilla
- 1/2 cup Raw crushed nuts (I used Cashews)
Line a muffin pan with paper liners. In a small bowl combine and mix thoroughly nut butter filling ingredients. Set aside.
In a second small bowl, microwave chocolate and soy butter 1-3 minutes depending on strength of microwave. Watch closely so as not to burn chocolate. Remove and stir. Stir in agave and vanilla. It will be a little watery, don’t worry! Using a tablespoon fill each liner with chocolate base.
Fill a plastic sandwich bag or pastry bag with peanut butter filling, cut corner and pipe a dallop of filling into the center of each cup. Feel free to use a spoon to add a drop of filling to the center if you don’t care about the swirl! Top with crushed nuts. Freeze at least 20 minutes. Store in an airtight container for up to 2 weeks in freezer.