I have nostalgia for Reese’s Peanut Butter Cups; those deliciously sweet and salty chocolate cups.
They take me right back to when I worked as a camp counsellor at a summer camp in Rhode Island, USA. I have such wonderful memories attached to them.
Making a homespun version of this classic sweet treat is so quick and simple. Most gratifyingly, my version is free of dairy and vegan-friendly, as well as refined sugar-free. All this without sacrificing any flavour and somehow to me, they taste exactly as I remember.
Whilst I do enjoy making my own homemade nut butters to snack on, for ease of use here I always use a shop-bought version of a natural and smooth peanut butter.
My husband and my whole family are also a big fan of these. Perfect for a party, these little cups are all-round people pleasers.
I usually have a little of the sweet peanut butter mixture left over, which I love to spread on wholewheat toast or on slices of Pink Lady apples.
Mini chocolate peanut butter cups (dairy-free, vegan and refined sugar-free)
(Makes about 14 mini peanut butter cups)
200g dark sugar-free and dairy-free chocolate (I like this Cavalier Chocolate from Waitrose)
150g natural smooth peanut butter (with no added sugar – I like the Meridian and Whole Earth options)
3 tbsp maple syrup
3 tbsp oat flour (or blended porridge oats)
1/4 tsp sea salt
Line a mini cup muffin baking sheet with mini cup liners.
Melt the chocolate in a microwave or over a Bain marie.
Whilst the chocolate is melting, mix together the natural peanut butter, maple syrup, oat flour and sea salt.
Use a spoon to carefully pour a little chocolate into the bottom of each cup liner.
Follow with half a teaspoon or so of the peanut butter mixture and smooth out a little.
Finish with a final layer of chocolate and encourage the chocolate up to the edges of the liner to create the perfect peanut butter cup shape.
Place in the fridge to firm up for an hour or so. Enjoy with a cup of tea or hot chocolate whenever you need a sweet treat.