Sugar-free chocolate nut butter cups – better than Reese’s
Chocolate and peanut butter. In a cup. Pure and simple genius. The Reese’s Peanut Butter Cup has been around since 1928 and for good reason – it tastes great! But I can go one step better. My Chocolate Nut Butter Cups are made from real, homemade chocolate, contain just four ingredients, and are sugar-free.
Have you ever tried chocolate? I mean, real chocolate? I adore dark chocolate, so when I quit sugar in January 2013, I didn’t believe I could last the distance. But that changed when I discovered I could make my own sugar-free chocolate and my own Chocolate Nut Butter Cups that would blow Reese’s Peanut Butter Cups out of the water (as far as I’m concerned).
100gm raw cacao butter
6 tablespoons of raw cacao powder
6 teaspoons of raw cashew nut butter
6 teaspoons of roasted pumpkin, cooled
Melt raw cacao butter in a bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t come into contact with the water.
Add raw cacao powder to melted raw cacao butter and whisk to form a smooth mixture. Pour two teaspoons into eight holes of a 12-hole plastic mould cupcake tray (you could use mini cupcake trays and adjust quantities, but I don’t have anything smaller than a cupcake tray). Transfer tray to fridge to set.
Combine cashew nut butter and roast pumpkin until smooth. A food processor would work bets, but I just used a fork to smash the ingredients together.
Dollop two teaspoons of nut butter mixture on top of each chocolate round and smooth out using a butter knife.
Top with two teaspoons of melted chocolate (you might have to re-heat over the saucepan if it’s a cold day as it tends to set quickly!), then leave in the fridge until set (about 15 minutes).
Makes about 8.