Chocolate Nut Butter Cups

These delicious chocolate nut butter cups are my new favourite post-dinner treat. I am warning you now, they are indulgent. However, the great thing about these little bites is that they are so versatile and you can customise their size so you don’t feel too guilty for saying yes to dessert. Personally I never feel guilty saying yes to dessert, I am the person who reads the dessert menu before starters or main courses!

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My take on chocolate nut butter cups couldn’t be easier to make nor more delicious to enjoy. I’ve made these twice now and I love how you can customise the recipe in terms of size and ingredients. The first time I made them I used normal sized cupcake cases but the second time I decided to use smaller cupcake cases as I wanted a treat but didn’t want to over-do it on the sugar intake.

Your chosen size of cupcake case and also the thickness of each individual cup will determine how many of these treats you make in one batch.

There are just two ingredients to these delicious bites –

  • A bar of dark chocolate
    • My preference is for 70% cocoa and either Lindt or this fabulous new brand that I discovered in Aldi “Roisin’s”
  • A nut butter of your choice
    • I love Meridan’s coconut & almond butter or M&S’ crunchy cashew butter with peanuts & sea salt

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Method

  • Melt half of the dark chocolate bar over a pot of boiling water, stir until glossy

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  • Using a teaspoon, spoon in the mixture into your cupcake cases – depending on how indulgent you want to be you can decide the thickness of this chocolate layer

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  • Pop the cases into the freezer for half an hour to cool
  • After half an hour take the cases out of the freezer and pop the leftover chocolate in a bowl and melt
  • Whilst your second batch of chocolate is melting, spoon your nut butter of choice on top of the already cold chocolate disks in the cupcake cases – again thickness is up to you

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  • Cover the nut butter with the melted chocolate and pop back into the freezer, again for half an hour

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  • Remove from the freezer after half an hour, pop them out of the cupcake cases and serve to your guests – simple.

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The more you make these the prettier they will look – my first batch weren’t showstoppingly neat but tasted divine. You can jazz these cups up by sprinkling some coconut flakes over the top, perhaps add some dried fruit or even some chocolate sprinkles for extra chocolatey goodness!

It’s fun to mix up your flavoured butters too.. below are photos of two new products that I discovered whilst making these treats.

M&S Crunchy Cashew Butter with Peanuts & Sea Salt – DIVINE!

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Roisin’s Handmade Dark Chocolate (Aldi)

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Give them a try and let me know what you think!

Please note this is not a sponsored post.

2 thoughts on “Chocolate Nut Butter Cups

    • kimdeirdrehogan says:

      I feel you Miriam.. that’s why if you use mini cupcake cases you don’t feel so guilty for having a little treat 🙂 x

      Like

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