Author Notes
This recipe breaks from the usual chocolate heavy versions of homemade peanut butter cups. Kudos to "All Day I Dream..." for the inspiration (http://alldayidreamaboutfood.com/2017/07/low-carb-easy-peanut-butter-cups.html). I changed little here, swapping in cashew butter and adding some whole cashews. I used some 100% cacao callebaut chocolate for the topping. —Brian Coppola
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Ingredients
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3/4 cup
fresh ground, no sugar, cashew butter
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1/4 cup
butter
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3 ounces
cacao butter
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1/4 cup
sweetener (Swerve, powdered)
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1 teaspoon
vanilla
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2 ounces
whole jumbo roasted cashews, low to no salt added
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4 ounces
100% cacao callebaut chocolate
Directions
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Prepare 12 muffin tins with paper liners.
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Melt the cashew butter, butter, and cacao butter together over low heat, stirring regularly until smooth.
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Add in the sweetener, vanilla, and whole cashews. Combine well.
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Spoon the mixture into 12 equal portions, being sure to distribute the whole nuts evenly. Refrigerate the cups on a level shelf until firm.
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Chop and then melt the chocolate in a double boiler set up (I use a porcelain bowl perched on a saucepan). Be patient and use a low simmer to simply melt the chocolate and not char it or dry it out.
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Remove the cooled cup and spoon the chocolate over the tops. Return to the refrigerator to harden.
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Wrap in plastic (including the muffin papers), then store in a sealed plastic bag, in the refrigerator.
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