Our Take on Peanut Butter Cups
Posted by Marie-Eve Maitland on 26th Oct 2023
I first published this recipe in 2017. And to this day, I still make it. If like me, peanut butter fills you with joy and you want something a little healthier, then the recipe below screams your name.
For our vegan readers, to make these vegan, just omit the collagen.
These healthy peanut butter cups are made with only a few ingredients. Such as natural peanut butter, cocoa liquor, maple syrup, Himalayan salt, raw cacao butter.
Why did we add collagen? Simple answer is why not? It doesn't affect the taste, the texture and the benefits of collagen are widely known.
Ingredients (Make 12 cups)
100g Cacao Liquor
50g Raw Cacao Butter
1 teaspoon Vanilla Extract
2-3 tablespoons Maple Syrup
2 scoops Collagen Powder
Filling
3 tablespoons Natural Peanut Butter
2 teaspoons Maple Syrup
You will need 12 x silicone muffin moulds
Directions
- Gently melt the cacao liquor and cacao butter in a bowl over simmering water
- Once melted add the vanilla, sweetener and collagen powder (if using)
- Fill in a silicone mould with a ½-1 tablespoon of the chocolate mix (or enough the fill the bottom of the mould) and let it set for 15 minutes in the freezer
- Mix the ingredients for the filling together and set aside until needed (if it's too runny, pop the bowl in the fridge)
- Add a teaspoon of the peanut butter mix on the chocolate "disk", flatten it with the back of a spoon and cover with another spoonful of chocolate (and a small pinchful of Himalayan Salton top)
- Let it set in the freezer for at least 30 minutes, take out of the mould.
- These beauties will keep in the fridge for 2 weeks.