Mini Nut Butter Cups
Gluten-free. Vegan. Dairy-free.
nut Butter and Chocolate
For this recipe, I used peanut butter. Feel free to experiment with any nut butter you desire. The beautiful thing about baking is the creative aspect of trying something new while incorporating the old methods one has learned to be tried and true. Does not mean the new idea will be a winner, but you almost always learn something new for the next recipe.
When it comes to nut butters, textures differ, especially if making from scratch. Pecan butter tends to be more oily and gooey, which may make using pecan butter a little messy. Almond butter, peanut butter, and cashew butter are firmer. Walnut butter I have never tried. If you have tried walnut butter, please leave a comment and tell me what you think.
Taste varies quite a bit as well. In my opinion, cashew butter has the mildest taste. Almond butter comes second. Pecan and Peanut butter have a stronger flavor.
Why “mini” cups? Good question. While shopping for groceries, these tiny little baking cups caught my eye. So tiny were they, I feared the miniature box would fall between the buggy cart holes. Luckily, they made it home, and I experimented with candy recipes. (Stay tuned for more recipes.)
What I love most about this recipe is how incredibly easy it is to make. A few ingredients and maybe thirty minutes (with breaks) of your time, and you will have your own nut butter cups to snack on, or enjoy for dessert.
Everything can be made from scratch (even the nut butter). Nothing is quite so delectable as the taste of freshly made chocolate. And, few things are more satisfying than successfully creating your own (healthier) snacks.
Mini Nut Butter Cups
Adrienne H./andsoirise.com | July, 2019
- prep time: 5-10 minutes
- cook time: 15-20 minutes (mostly refrigeration)
- total time: 30 minutes
Servings: makes 12 mini cups
- 4 T. melted coconut oil
- 2.5 T. cacao powder
- 1.5 T. maple syrup
- 1 t. gluten-free vanilla extract
- nut butter of choice
- If coconut oil is not already melted, melt on low heat in sauce pan over stove eye. Remove from eye once melted.
- Add all of the other ingredients except nut butter and stir until well incorporated.
- I use a muffin pan for a firmer hold with the mini baking cup holders in each pan compartment. Spoon enough chocolate to cover about ¾ of mini baking cup bottom space and repeat for all 12 mini cups. Next, slowly rotate the muffin pan to let chocolate sauce cover all of the bottom. Freeze for a few minutes. Set rest of chocolate sauce aside at room temperature until needed. (If sauce firms while waiting, heat on lowest temperature until melted when ready to use.)
- Once chocolate bottoms become firm, use finger size portions of nut butter to fill the center of each cup. Use rest of chocolate sauce to cover each cup. Refrigerate for several minutes, and should be ready to consume. Store in refrigerator.