Inside Out Peanut Butter Cups
User Reviews
5
Inside Out Peanut Butter Cups
Description
Inside Out Peanut Butter Cups use creamy peanut butter blended with unrefined coconut oil and confectioners sugar to create a smooth base. After chilling a bottom layer, a ball of blended dates and cocoa powder is pressed into the center, delivering a naturally sweet and chocolatey core without added refined sugars. A final peanut butter layer tops the cups before freezing until firm. The mixture stays cold and firm, with a creamy texture from the peanut butter and slight chewiness from the date filling.
The preparation mainly involves melting and combining the peanut butter and coconut oil mixture, freezing in muffin liners, and shaping the cocoa-date filling with a food processor. The freezing steps are key for the cups to harden properly and hold their shape at serving.
These peanut butter cups offer an alternative homemade treat suitable for those seeking a dessert incorporating whole ingredients like dates and cocoa powder. They can be stored in the freezer and eaten cold, which contributes to their firm texture and rich flavor profile.
Ingredients
- 1 cup peanut butter creamy
- 1/2 cup coconut oil unrefined
- 3-5 tablespoons confectioners sugar
- 10-14 dates pitted
- 2 tablespoons cocoa powder unsweetened
Instructions
- Line a standard muffin tin with 12 muffin liners.
- Melt the coconut oil over low heat and stir in the peanut butter until fully combined. Whisk in the powdered coconut sugar until smooth. Taste and whisk in more if desired.
- Pour about a tablespoon of peanut butter in the bottom of eat wrapper. Place muffin tin in the freezer for about 10-20 minutes until hardened.
- While in the freezer add the dates and the cocoa powder to a food processor. Blend until it forms a large ball.
- Remove the cups from the freezer. About a tablespoon + (based on preference) at a time, roll date and cocoa mixture into a small ball. Add to the center of the bottom of the muffin wrappers and then flatten so that there's still an edge around the peanut butter layer.
- Top with 1 tablespoon or so of the melted peanut butter mixture to cover the chocolate. Settle and even out the peanut butter by gently tapping the muffin tin on the counter.
- Place in the freezer for about 30 minutes for the peanut butter to fully harden.
- Store in fridge or freezer in an airtight container.
Notes
- If you don’t have a food processor, finely chop the dates by hand and mix with cocoa powder using a fork until well combined.
- Use homemade peanut butter if desired for a fresh flavor.
- Store finished cups in the freezer to maintain firmness until serving.
User Reviews
Overall Rating
5
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