These homemade peanut butter cups are a brilliant, healthier alternative to everyone’s favourite store-bought treat – and they only contain 3 ingredients! With a delicious dark chocolate shell and a fudgy sweet-salty peanut butter filling, this gluten free + vegan sweet treat is easy to make, and almost too easy to eat.
Fill a small cupcake liner with the melted chocolate to the top, then turn the liner upside-down and allow the excess chocolate to drip off. Repeat with the remaining cupcake liners, and place them onto a baking sheet.
Freeze the chocolate coated cupcake liners for ~5 minutes, then repeat the procedure (filling the liners with chocolate and letting the excess to dip off), making sure that the sides of the cupcake liners are well coated with the chocolate.
Freeze again for ~5 minutes.
In the mean time, mix together the peanut butter, maple syrup (or honey) and salt (optional).
Fill the firmed up chocolate coated cupcake liners with the peanut butter filling, smoothing out the top. Leave ~1 mm space at the top for the chocolate layer.
Spoon some melted chocolate on top of each filled chocolate cup, so that you get a smooth, even peanut butter cup top.
Freeze for at least 1/2 hour to allow the chocolate to properly set. Then, peel off the cupcake liners and enjoy!
The homemade peanut butter cups keep well in a closed container in a cool dry place (or the fridge) for ~1 week, or in the freezer for ~1 month.
Recipe by The Loopy Whisk (www.theloopywhisk.com).