Make the chocolate layer: Gently melt the chocolate in a double boiler (a fitted bowl over a pot of simmering water), stirring the sides with a spatula so the chocolate does not stick or scorch on the edges. Place 12 small cupcake liners into a 12-cupcake cupcake tin. These Salted Almond Butter Cups are truly so easy to make, and only require five ingredients! Line 2 mini muffin pans with foil liners. In a small bowl, mash banana with nut butter. So chocolaty, So creamy and So Peanuty – These homemade Peanut Butter Cups are undoubtedly the best thing in the world. Place chocolate in second bowl. Kelsey Patel’s healthy peanut butter cups recipe. Keto peanut butter cups … Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. In a small bowl, mash banana with nut butter. Gluten Free! Quick. The white chocolate is not firm enough otherwise. Mashed banana makes these 4-ingredient candies naturally sweet. And we deserve to eat all the good things. Yet it is critical you read the ingredients on the back because they do load peanut butter with sugar so a natural peanut butter is what I am speaking on in this recipe. Yep, only three ingredients are needed for this recipe. Sift the confectioners' sugar (use 1/4 cup confectioners' sugar if using cookie butter, or 1/2 cup if using sunflower butter) over the top of the butter and fully combine using a rubber spatula. Keep refrigerated and wrapped in plastic if serving the next day. You may be able to find more information about this and similar content at piano.io, American's Favorite Christmas Desserts by State, Old-School Peanut Butter Cookie Sandwiches, Santa-Approved Christmas Cookie Decorating Ideas. Yields 8 Keto Peanut Butter Cups. Sweet buttercup squash is stuffed with apples, pecans, brown sugar, butter, and cinnamon for a side dish that could double as dessert. Remove the baking sheet from the freezer and place the flattened butter patties on top of the chocolate, pressing down lightly. This copycat Reeses Peanut Butter Cups recipe calls for just 3 ingredients. You may be able to find more information about this and similar content on their web site. Use sunflower butter or cinnamon cookie butter for this recipe, and feel free to substitute white or milk chocolate for the dark chocolate, if preferred. Pound cake gets the name because the traditional recipe calls for one pound each for the three main ingredients: butter, flour and sugar. Add the sunflower butter (or cinnamon cookie butter) to a medium bowl. The Preparation. We may earn commission from links on this page, but we only recommend products we back. Photo by Chef Mo Roasted … If your cupcake liners are thin, use a double layer for each candy so the sides don't collapse or become wonky when filled. 12 to 16 smaller cups or 6 to 8 larger ones, Guy's Big Game: Alex Guarnaschelli's Wings. Follow the instructions above for the peanut butter layer … Similar to peanut butter cups, these bite sized treats have a dark chocolate coating, are filled with creamy almond butter, and sprinkled with a pinch of sea salt. Storage: You can keep these stored in the refrigerator for 1 week or in the freezer for 3 months. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Baking Tips. Vegan. Let’s run through them, shall we? © 2020 Discovery or its subsidiaries and affiliates. Instead of peanut butter, use your nut butter of choice. This is also a good nut-free option so kids (and adults) with nut allergies don't feel left out of the festivities. Place in the freezer for 10-15 minutes. And speaking of all the good things, those beauties are made with five nice, normal, good for our bodies ingredients. Easy. Microwave on high in 30-second increments, stirring after each, until melted and smooth. Drop a scant teaspoon of chocolate into each liner, then spoon 1 teaspoon nut-butter mixture on top. HOW DO YOU MAKE VEGAN PEANUT BUTTER CUPS? You need just three ingredients to make these tasty peanut butter cups. Melt chocolate in a double boiler over simmering water. Sprinkle each with sea salt and freeze until firm. A note about cupcake liners: Use 2-by-1 1/4-inch (which hold about 1 1/2 ounces) or 1-inch (hold about 3/4-ounce) for this recipe. It’s so … However, if you prefer a chilled peanut butter cup, feel free to skip the thawing process altogether. Double-bonus: Collagen consumption is linked to healthy skin, bones and joints. Talc, Mica, Aluminum Starch Octenylsuccinate, Zinc Stearate, Calcium Carbonate, Iron Oxides. Top with about 1 teaspoon chocolate, spreading to cover. Sign up for the Recipe of the Day Newsletter Privacy Policy. Melt the chocolate chips in a microwave safe bowl stirring 30 seconds at a time until smooth. Use almond butter or sun-butter in-place of the peanut butter. Healthy. Roll the butter into tablespoon-sized balls for the large cups, or teaspoon-sized balls for the small cups. Sweetener: You can use any sweetener you like that is powdered. And watch videos demonstrating recipe prep and cooking techniques. Only 5 ingredients necessary: coconut oil, pure maple syrup, cocoa powder, almond butter, and optional maldon sea salt! We start with Peanut Butter… 4. Melting the chocolate: There are 2 ways you can melt the chocolate for this recipe. How to Make Peanut Butter Balls Mix: Cream the peanut butter and butter in a mixing bowl. Why trust us? It is available in two shades, BUTTERCUP LIGHT for light to medium skin tones and BUTTERCUP for medium to dark skin tones. Peanut butter: Use smooth peanut butter not chunky. Butter cake has a slightly different measurement (not in the same 1:1:1 ratio) but the ingredients are similar. It is also priced incredibly exorbitantly on Amazon and at health food stores, so for today’s recipe we are going to be making the Coconut Butter … 2. Remove the baking sheet from the fridge, then gently press any uneven layers down and spoon the remaining melted chocolate over the butter layer on all of the candies. 1/4 cup butter; 1/3 cup stevia/erythritol blend, powdered; 1/2 cup peanut butter To soften the chocolate, bring the peanut butter cups to room temperature slowly (to avoid condensation and preserve texture). Place the baking sheet in the freezer for at least 15 to 20 minutes and up to 4 hours to allow the chocolate to set up. Vanilla Cashew Butter Cups. Ingredients 3/4 cup peanut butter 1 Tbsp pure maple syrup 1/2 cup coconut oil, melted 1/2 … I am not suggesting that we do away with the classics, especially peanut butter cups, but I do want to share a fun homemade version that can be a nice complement to the ones that come in perfect shapes in colorful wrappers. Refrigerate until it hardens, at least 1 hour and preferably up to 12 hours. 2. Line 2 mini muffin pans with foil liners. Cookie butter cups. These are tasty, and obviously healthier. Slowly add the powdered sugar while mixing on low until … Super-rich and satisfying, these homemade peanut butter cups are easy to make and oh-so rewarding. Peanut butter is keto friendly so thankfully one less thing we had to give up. I really love candy bars. Homemade Almond Butter Cups Recipe. If you don’t know, Coconut Butter is the Coconut version of Almond/Peanut/Cashew Butter. (If using white chocolate, store finished treats in the freezer.). Vermont Butter & Cheese Creamery Cultured Butter with Sea Salt Crystals Review. INGREDIENTS. Get Homemade Sunflower Butter Cups Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Tips for success: 1. Use your favorite peanut butter, or any other nut butter you have on hand. Or use a mixture of both! Spread 8 to 10 cupcake liners (or 12 to 16 small ones) on a baking sheet and spoon a thin layer of chocolate in the bottom of each, 1/4- to 1/2-inch thick. If you love this healthier twist on the classic treat, you’ll also love: vegan scotcheroos, whole wheat chocolate chip cookies, and monster cookie bites. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Make the "butter" layer: Drain the excess oil off the top of the sunflower butter. Keep the remaining chocolate warm over warm water.) 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