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2021/05/21

Your submission has been received! They melt easily because of the coconut oil. reeses creme peanut 79g cups butter case Once your chocolate base has set, remove them from the refrigerator and. or unrefined? smartlabel minis Im Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. Tip: If your liners dont sit fully inside the molds of the tin you can place a clean cutting board or sheet tray over it to help press them into place when you set them in the refrigerator. If youve had a long day and need a bit of cheering up, the combination of both flavors almost always makes anything better -between the sweetness of chocolate and the natural saltiness of peanut butter- any day can definitely benefit from a bit of PB & choc magic. In a small bowl add the chocolate and coconut oil and melt in your microwave in increments of 20-30 seconds until all the chocolate is melted. Welcome to Kitrusy where we devise and share our clean-eating culinary creations. Here you'll find delicious gluten-free and low-fluoride recipes that celebrate special occasions and classic, traditional bakes. When I was younger, I loved eating Reeses peanut butter cups (if you dont know what these are, theyre basically molded milk chocolate cups filled with peanut butter cream). Seriously, doesnt that look absolutely awesome!? Your email address will not be published. Please leave a comment and star rating on this post and share on social media using the hashtag, Do-Si-Dos (Peanut Butter Sandwich Cookies). Make healthier peanut butter cups using just 5 simple ingredients dark chocolate chips, peanut butter, coconut oil, honey and sea salt. Tag @felicialimhz on Instagram. While waiting for the chocolate base to set, combine the powdered sugar (made by blending raw cane sugar in a high powered blender until it is a fine powder) and peanut butter together into a smooth and thick paste. My favorite PB cup recipe! This post may contain affiliate links. Required fields are marked *. I fully agree with you that this is a super easy to make recipe and is so satisfying a treat to enjoy! If you dont have a small blender, then you can whisk the ingredients together by hand. If you cant find the exact brands I used, you can just get close substitutes. If not eating these immediately, you can store the cups in an airtight container and store them in the refrigerator for up to 10 days. Now, you can check to see if the pot of water is boiling yet, if it is, measure up to 3 cups of chocolate chips into another bowl and place the bowl on the pot of boiling water. Pour remaining chocolate over each cup, using just enough to completely cover the peanut butter layer. hip2save If the chocolate mixture from before has solidified, simply heat it up in the microwave for 30-seconds intervals until smooth and glossy again. So here is a 4-Ingredient homemade peanut butter cups recipe, Jump to Recipe. Lastly, take the tray/plate holding all 6 cups and place it in the refrigerator for a couple of hours. Yes you can! Growing up, I watched my grandma whip up new dishes and prepare meals for birthday parties. organicauthority reeses I'm The Glutenless Maximus, which means I'm gluten-free! I read all the comments and didnt find the answer to my question. Microwave for about 15 20 seconds or until mixture is slightly melted and pourable. To make them well need some natural peanut butter, some finely blended raw cane sugar (aka clean eat icing powder/confectioners sugar), some dark chocolate (you can use any percentage of cocoa you prefer, Im using 85% for this recipe) and some coconut oil. Pour 1 2 teaspoons of melted chocolate over the peanut butter layer in each muffin liner and freeze completely for at least 1 hour before eating. I appreciate your comment and review! Place in the freezer for five more minutes. Place in the freezer for at least 20 minutes to allow the chocolate to harder. In another bowl, add peanut butter, honey, coconut oil and sea salt (if using). Stir the coconut oil and the chocolate together until fully incorporated. For vegan peanut butter cups, just be sure to use dairy-free chocolate chips (like Enjoy Life) and use maple syrup or agave instead of honey. Allow pie to thaw completely before slicing and serving. As an Amazon Associate. When cutting this pie, run a sharp knife under hot water first. Cover the bottom of each liner with melted chocolate. Pour the peanut butter mixture on top of the chocolate shell you just created. Once the chocolate base has set, pour 2-3 teaspoons of peanut butter mixture over each chocolate base. Swirling the bottom layer is a great tip, thanks for sharing! Perfect for celebrating during Halloween, the holidays, or anytime that you need to satisfy your sweet tooth! Make sure that the peanut butter does not touch the sides of the paper liner and there there is a bit of a gap between the liner and peanut butter. For step 8 you can remove them from the muffin tin and store them in an air tight container. Just keep in mind these peanut butter cups are made with coconut oil and they must be stored in the fridge or freezer or they will melt. Set the muffin tray into the refrigerator for 5 minutes so that the chocolate can set. Here, Eating Bird Food simply means eating a wholesome diet focused on real food without labels. I did not put the coconut oil in Oats/ peanut butter because I did not have enough . So, Jason challenged me to recreate Reeses peanut butter cups, and I was pleased to accept the challenge because I love their peanut butter cups. If you're new to making candy, you might not know what tempering means. Heat the mixture for 20 seconds in the microwave and mix well before adding powdered sugar and mixing until sugar is completely dissolved and you get a pourable mixture. If you use a mini-muffin tin, youll get about 9. I cut gluten six years ago after suffering from horrible migraines. Copyright 2020 Brunch Pro on the Brunch Pro Theme. These four ingredients will create the perfect PB cups that are not just clean eat but also gluten free and vegan/vegetarian friendly! Gluten-free and vegan too, so everyone can indulge! This is for the fans! Tip I like to swirl the bottom layer or chocolate to come up approx 1/4 of an inch on the sides so that the peanut butter is covered. Tap the pan a few times to help even out the chocolate. I even got all four (4) on SALE, so dont sleep on this one. The consistency reminds me of Justins, but better and w/o additives. Spoon about 2 teaspoons of chocolate mixture over the peanut butter filling. Let the chocolate layer set in the freezer for 10 minutes until firm. Make sure to tag your recreations: #eatingbirdfood. Thanks for making them and coming back to leave a review and star rating. Do you notice that the chocolate has an almost dome like shape to them? Chocolate Chips: I used semi-sweet vegan chocolate chips, but if you arent lactose-intolerant, feel free to use normal chocolate chips instead. Note: If you use a full-sized muffin tin, you will use more of the chocolate mixture and peanut butter for each cup, and you will get about 4 cups. Hi, Colleen. Hey there, Im Brittany, the creator of Eating Bird Food, holistic nutritionist, health coach and personal trainer. Once the chocolate bases have hardened in the liners, add a rolled out peanut butter ball onto each one and press down slightly to make a disc, (being sure to not let the peanut butter touch the sides of the paper liner). Once set and released from the mold, this is what it looks like Toss the crackers into your food processor and blend until it completely turns to powder. Place back in the freezer to set for about 5 minutes. Your email address will not be published. Using your fingers, gently press each ball down into a flat disc. Once youve done that, set your tray into the refrigerator once more for 20 minutes or until it is fully set! You can use either. Eating healthy doesnt have to be boring!

Your peanut butter cups would come out looking hella delicious. You can also line a 12-cup. P.S. Line a mini-muffin tin with 12 liners and pour a teaspoon of melted chocolate into the base of each liner. Place back into the freezer to set for another 10 minutes. I always appreciate your feedback. Let sit in the freezer until time to serve. Thank you for your support. Place a peanut butter ball in the middle of each chocolate base. Using your remaining chocolate, pour another teaspoon of chocolate over the flattened peanut butter, being sure to allow the chocolate to fill the edges around the peanut butter discs. You can also use your hands to check on your batter. Place in the freezer for five minutes. And thats it! You can stash them up in your fridge for as long as a month or in the freezer for up to 2 months, but I doubt theyd stay that long in the refrigerator, not with the way they look at you every time you open the fridge door. . Isaac loves them too so I decided to take a stab at making homemade peanut butter cups that are a tad healthier.

Tap your tray gently against the work surface to evenly spread and allow any air bubbles to be released from the chocolate before setting the muffin tin into the refrigerator to chill for 5 minutes. Next, use a teaspoon or a 3/4 teaspoon to drop 3/4 teaspoon peanut butter on top of the chocolate. Goodie Girl Cinnamon Cookies (or any crumbly, snickerdoodle or ginger cookie). These peanut butter cups are super easy to whip up, and they smell heavenly too. Reeses peanut butter cups have been my favorite candy for as long as I can remember. Simple, clean eat, gluten-free, and vegan/vegetarian friendly, these Peanut Butter Cups are heavenly, decadent, use just 4 ingredients and taste like the "real" thing! 2021 Bobby Boyd Living, All Rights Reserved |, 2021 Bobby Boyd Living, All Rights Reserved| DRE# 1718650 |, 3 cups of Nestle Tollhouse Chocolate Chips. Again, you can lift and drop the cookie sheet to help the chocolate lay flat. Have a great day with love and blessings from home in SG Your email address will not be published. Baked Bone In Chicken Breasts (Crispy Skin! Required fields are marked *.

Also this allows any air bubbles trapped in the chocolate to rise to the surface. Place your peanut butter cup-filled muffin tin into the refrigerator for 15-20 minutes until the chocolate has set. Oops! A stasher bag or even tupperware should do the trick! Remember to take them out 5 to 10 minutes before serving or eating as they will be quite hard at first. . You should be able to get double the amount of the standard size (i.e. Refined coconut oil has a milder scent and flavor if you prefer! 10-Minute Creamy Peanut Butter (Gluten-Free, Vegan), Flourless Peanut Butter Cookies (Gluten-Free, Dairy-Free), Peanut Sesame Zucchini Noodles (Gluten-Free, Vegan), Rainbow Vegetable Rolls & Spicy Peanut Sauce (Gluten-Free, Vegan), Gluten-Free Lemon Meringue Pie (Dairy-Free), Rainbow Vegetable Rolls & Spicy Peanut Sauce, Easy Buckwheat Cookies (Gluten-Free, Dairy-Free), Easy Homemade Chocolate (Gluten-free, Vegan), Easy Honey Oat Bread (Gluten-Free, Dairy-Free Option), Soft, Fluffy Buckwheat Bread (Gluten-Free, Dairy-Free), Easy Gluten-Free Naan Recipe (No-Yeast, No-Yogurt, Dairy-Free), Easy Air Fryer Tofu Nuggets (Gluten-Free, Vegan), Crispy Air Fryer Bacon (Gluten-Free, Dairy-Free), Air Fryer Corn on the Cob (Gluten-Free, Vegan), Crispy Air Fryer Zucchini Fries (Gluten-Free, Dairy-Free), Soft, Fluffy Gluten-Free Hamburger Buns (Dairy-Free), Easy Gluten-Free Zucchini Bread (Dairy-Free), Easy Tiger Nut Flour Bread (Gluten-Free, Dairy-Free). Im Felicia, a Singaporean girl who moved to Buenos Aires for love. You can freeze it for up to 2 months. Youll find real food recipes, meal plans & healthy habits. Hi mummy! Melt the chocolate either by tempering or following the package instructions. Though perfect at any time of the year, Ive been making more and more batches of these to feed that Halloween candy craving. Pour the remaining melted chocolate over each of the peanut butter discs, being sure to fill the sides and top. Pour a teaspoon of chocolate into the mini muffin liners and gently tap the tray against your work surface to allow the chocolate to evenly spread and settle. 24 mini cups instead of 12 standard cups). Place these peanut butter lumps right in the middle of the chocolate-filled cups. The recipe should make about 10-12 pb cups depending on how thick you make your layers. Privacy Policy. Im not sure. We aim to keep things clean and simple, so feel free to look around and I'm sure you'll discover something just for you! Take the pie out of the freezer and top it with the remaining melted chocolate. My husband is Celiac so I test and share gluten-free recipes on my blog! Get your 4 ingredients: Crackers, peanut butter, chocolate chips, and powdered sugar ready, lets whip up these peanut butter cups. Mum.

Store in an airtight container in the freezer for up to 3 days. Only in the chocolate it was still delish !!! In a small blender, blend together the cocoa powder, coconut oil, and maple syrup until it is creamy. These need to be stored in the fridge or the freezer. Gently tap the tray against your work surface so that the chocolate can evenly spread and create a smooth and flat surface. Powdered Sugar: I used normal powdered sugar, but if you are diabetic or insulin-resistant, I recommend that you use Lakanto Powdered Sweetener (a 1:1 powdered sugar substitute that has zero glycemic index). Place back in the freezer for 30 minutes to 1 hour to set completely and enjoy! It's basically heating the chocolate until it becomes soft enough to work with. Use as much as you want! Your email address will not be published. I wrote a grain-free ecookbook that I know youll love and I also do freelance writing and photography if you want to work with me. Once again, lightly tap the muffin tray against the work surface to create a flat and even top and to allow any bubbles in the chocolate to rise to the surface. At any time you may withdraw consent. I dont know about you, but pairing peanut butter and chocolate together always seems to be the solution to so many things. I love to see what you cook! Hi, Gina. Or you can use your finger. Because these peanut butter cups are made with coconut oil, they must be stored in the fridge or freezer and kept cold or they will melt. Join thousands of subscribers and get our best recipes delivered straight to your inbox every single week! Required fields are marked *. These homemade peanut butter cups only require just 4 ingredients, and are so crazy simple to make, you probably wont ever need to buy the store-bought candy again! Tahini Brownie Ice Cream Sandwiches (gluten-free), Amazing Strawberry Pie Bars (low fluoride, gluten-free), Low-Fluoride Lemon Meringue Pie Bars (GF), White + Dark Chocolate Chip Cookies: How to Make Them, Gluten-Free Deep Dish Chocolate Chip Cookie, Amazing Cherry Chocolate Chip Cookies (gluten-free), chocolate cups, chocolate dessert, chocolate peanut butter, chocolate pie, creamy peanut butter, easy gluten free dessert, homemade peanut butter cups, peanut butter cups recipe, peanut butter pie, thanksgiving pie. Combine the chocolate chips and melted coconut oil in a microwave-safe bowl and heat for 30-second intervals, mixing to combine after each interval, until the chocolate is smooth and glossy. Place the tray in the freezer so the chocolate can set. Big ups to the genius(es) who discovered that chocolate and peanut butter are such an amazing combination; If you can manage to make this snack at home, youd find yourself going at it every single week just so you dont run out of butter cups. Peanut Butter Alternatives: If you are allergic to peanut butter, or simply prefer to use a nut butter, feel free to use almond butter, cashew butter or even sunflower seed butters in equal quantities. Measure the powdered sugar and peanut butter into the mixing bowl, then proceed to mix with a spoon until you achieve a smooth consistency. A couple of things about me: I love food, writing and food photography.