Candies and sweets are saved for an occasional treat in our house, but I’m always on the lookout for recipes, as finding real food sweets can be a challenge. And to be honest, it’s just plain fun to try to re-create some of your store-bought favorites from scratch at home. These are at the top of my list of homemade sweets I’ve attempted to-date. Super simple. Super delicious. I might suggest you go ahead and double the recipe from the get-go. You’re gonna want more than 12.
Homemade Peanut Butter Cups
(modified from Practically Organic Girl)
Makes 12 cups
Peanut Butter Layer
- 1/4 C coconut oil
- 3/4 C natural peanut butter (or almond butter)
- 2 T raw local honey
- 3 T coconut oil
- 3 T butter
- 3 T sifted cocoa powder
- 3 T raw local honey
- sea salt for sprinkling on the cups
Melt 1/4 cup coconut oil in small saucepan over medium heat. Turn off heat and stir in the peanut butter and 2 T honey.
Line a 12-cup muffin pan with paper or silicone liners (or use a 24-cup mini muffin pan). Pour the peanut butter mixture evenly in the muffin liners. Place the pan in the freezer (they will harden by the time you finish prepping the chocolate).
Melt 3 T coconut oil and the butter in a small saucepan over low heat. Once melted, turn off the heat and stir in the sifted cocoa powder and 3 T honey.
Remove peanut butter cups from freezer and spoon chocolate mixture on top.
Wait for the chocolate to cool down just a bit and then sprinkle with a small amount of sea salt. And don’t forget like I did the first time around. The sea salt really brings out the peanut flavor. You can cheat it a little and sprinkle post-freezing, but it’s much easier if you do it before they set completely.
Store them in the freezer. Take them out about 5 minutes before you want to eat one to let it soften slightly.