Nut Butter Cups are a great gluten-free and dairy free treat!
When I first discovered my food sensitivities, I was heartbroken to be unable to eat my favorite peanut butter cups (which happen to contain dairy, soy and corn). Then I realized I could just make my own!
When I first made these I used my mini muffin pans with paper liners. Now that I make them so often I have purchased silicone molds with those cute littler ridges along the sides. Either way works!
Nut Butter Cups
- ½ cup natural nut butter (any other kind of nut butter you like!)
- ¼ cup powdered sugar (If you are sensitive to corn, you will need to make your own confectioners sugar – see note at the end of the recipe)
- ½ teaspoon vanilla extract
- 2 good quality chocolate bars, 90% cacao or higher
In a medium bowl mix together the peanut butter, powdered sugar, and vanilla extract. It will form a soft dough. Chill.
Break apart one of the chocolate bars and melt the chocolate in a double boiler or ceramic pan…slowly…. being careful to not burn the chocolate.
Assembly time. Use a chocolate mold or cupcake liners. Add just enough chocolate to the mold or cupcake liners to just cover the bottom. In my mini candy molds, ½teaspoon is the perfect amount. Chill.
Take a piece of the nut butter dough and form a disc that is just smaller than the mold so that there is room for chocolate to go around the edges. Place the nut butter discs into each mold. Feel free to gently nudge the discs with a spoon. Chill.
- Break the remaining chocolate bar into pieces and gently….and slowly…. melt.
Finish by pouring more chocolate overtop so that the chocolate goes around the sides of nut butter dough and covers the top. Repeat until you run out of chocolate and nut butter dough.
Chill for at least an hour. Once the chocolate has solidified again, you can pop them out of the molds, or just trim the paper liners if you want to leave them protected.
Do you like coffee? At the end of step 4, sprinkle a little ground coffee on top of the nut butter disc before chilling.
If you have a sensitivity to corn, you will need to avoid confectioners sugar due to the cornstarch. It is easy to make your own powdered sugar with 1 Cup Sugar and 1 Tablespoon Arrowroot Powder. Simply blend sugar and arrowroot powder together in a blender or food processor until sugar is a “powdered” texture. Store in an airtight container. Use in place of confectioners powdered sugar in recipes.
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