A festive spin on the classic American peanut butter cups…. and you could even top them with fruits, nuts or crispy toppings if you fancied taking them up another notch.
Makes approx 6 cups
Ingredients:
½ cup dark chocolate buttons *
1 tbs coconut oil
¼ cup hazelnut butter
sea salt (optional)
•you could also use ‘as raw as it gets’ chocolate or substitute some of the dark chocolate with cacoa liquor for a event darker chocolate treat.
Method:
Melt the chocolate drops with the coconut oil until runny and pour a few millimetres covering in the bottoms of 6 mini muffin cup (silicone cups work best for this as it is easiest to pop the cups out afterwards).
Allow the chocolate layer to set for a few minutes in the fridge, then drop half a teaspoon of hazelnut butter into the centre- note, scoop a little lower in the cup to get the thicker and less liquidy butter as it will stay out in the centre better!
Top the cups up with the remaining chocolate to cover the hazelnut butter, add a touch of sea salt on top if desired.
Allow to set fully before popping out of the cups.
GRAB THE INGREDIENTS
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