Hi friends,
I have NEVER HAD A REESE’S PEANUT BUTTER CUP. GASP Shocking – I know right? Unfortunately, I’m allergic to peanuts so was a tad bit deprived growing up and never trying this crowd favourite but everyone who tried my recipe for these Dark Chocolate Sea Salt Almond Butter Cups say it’s better! Sans the super long name ;). Either way, peanuts can contain high levels of mold, which produce aflatoxin so to be honest, with all the other options for nut and seed butters these days, I think we should experiment away from the classic combo sometimes.
I was super excited for this recipe because I had a sunflower butter cup from Trader Joe’s and sadly only bought 1 pack and naturally wanted more so I finally splurged and bought some silicon muffin liners to make these more often. They make popping these beauties out a breeze and create beautiful clean lines too. I bought mine at a local store but Amazon has some amazing basic ones that will do the trick too, just click here!
Note: Please don’t worry if you only have a metal pan, I would grease it with oil and then pop out the cups with a little knife. It’s not as easy as silicon but it’s definitely doable. That’s how I made my Dark Chocolate Almond Coins. I used a mini cupcake tin!
I used semi-sweet dark chocolate chips for this recipe but the beauty is, you can use WHATEVER chocolate you want. A chocolate bar would work, milk chocolate would work, white chocolate would work etc. This is perfect for those who are dairy-free like me or for someone who is avoiding sugar and wants to use a sugar-free chocolate. The possibilities to cater this to your diet are endless. This recipe can be Whole 30 friendly by using sugar-free chocolate (even though they tell you not to make cheat type foods with compliant ingredients), keto friendly, dairy-free, vegan, gluten-free and refined sugar free. A lot of this will depend on which chocolate you decide to use. If you want to make these for your kids, I’d suggest using sunbutter and omitting almonds or replacing with sunflower seeds to make it school safe too!
I’m sure these will not last long in your house but by the off chance they do, I’d keep them in the fridge for up to 2 weeks.
I make all my recipes with lots of love! I hope you guys love it as much as I do. Please tag me on all socials as @balancingandie. I LOVE seeing your creations, it literally makes my day!
Notes
I personally like to let the cups set in the fridge overnight when I have the time. I find the freezer can get too cold and make desserts too icy. If you need this recipe done quickly, you can definitely freeze but be sure to keep an eye on it.
I used a mixed nut and seed butter and it gave the best flavour but feel free to use whatever nut butter you'd like. For a school friendly snack, I'd suggest using sunbutter and omitting almonds (or replacing with sunflower seeds).
Ingredients
Chocolate
- 1.5 cups semi-sweet dark chocolate chips
- 3 tbsp coconut oil
- 2 tbsp cocoa powder (optional)
Filling
- 1/4 cup blanched almond slivers (or chopped almonds)
- 1/2 cup nut butter of choice
Topping
- Coarse sea salt for sprinkling
Instructions
- Using the double boiler method, melt the chocolate. Stir in coconut oil and cocoa powder. Stir until well combined.
- Spoon 1 tbsp of chocolate mixture into each of the 12 silicon muffin liners. Transfer to freezer for 10 minutes.
- Remove from freezer, add 1 tsp of nut butter to each cup. Evenly divide slivered almonds. Flatten slightly.
- Top each cup evenly with the remaining chocolate mixture, making sure the centre is completely covered.
- Refrigerate cups for at least 1 hour to set. Sprinkle with sea salt and enjoy! Store in refrigerator for up to 2 weeks.
