Let’s cut straight to the chase, there are very few chocolates in the world that can beat Reese’s Peanut Butter Cups! They are amazing! There have been many a time where I have tried to justify eating these by telling myself they are semi healthy (I mean they contain peanut butter for God’s sake, fitness lovers favourite energy boost!). Sadly however, over time I have come to accept that these delicious candy are certainly not healthy and have absolutely nothing sugar-free about them… until now!!Introducing my refined sugar-free Peanut Butter Caramel Cup!
Now I’m not trying to claim these are healthy (I’m not completely deluded!) but they are certainly an improvement on the Reese’s version.
Although they aren’t some magic healthy chocolate, they are completely refined sugar-free (YAY!), and paleo! Which means they are totally allowed on a treat day!
I developed these ready for my advent calendar project and were a brilliant way to start the day (Only in December, I’m not trying to encourage chocolate for breakfast).
They are scrumptious! The chocolate melts in your mouth and there is a lovely salty, sweet, peanuty centre, just like the real thing!
They are also relatively easy to make. The only tricky part is lining the cases with the chocolate as the chocolate has to be the perfect consistency to do this. The brilliant thing about this chocolate though, is that you can just keep heating and cooling it until you get it right.
I hope you enjoy these as they are certainly one of my new favourites!
Peanut Butter Caramel Cup
Serves: 5 Large or 8 small Difficulty: Medium Time: 1 hour +
Peanut Butter Caramel Centre
- 3 Tbsp of Peanut Butter
- 3 Tbsp of Honey
- 2 Tbsp Coconut Oil
- 1 tsp of Vanilla Extract
- ¼ Cup of Coconut Oil
- ¼ Cup of Cacao Powder (Or Unsweetened Cocoa Powder)
- 2 Tsp of Honey
- ½ Tsp of Vanilla Extract
- Combine all the chocolate ingredients in a saucepan and warm slowly on a low heat until melted. Allow to cool slightly.
- Pour 1½ tsp into a small cupcake liner (or 1 tbsp in a large cupcake liner), place in the freezer for 1 minute or until the chocolate just starts to set. Remove from the freezer and carefully rotate each liner so chocolate coats about ½ inch up the sides of the liners. (This is the trickiest bit of making these and may involve warming and cooling a couple of times).
- Place the liners in the freezer for 10 minutes (or until set) before moving to the fridge. Set the remaining chocolate to one side (at room temperature).
- To make the peanut butter caramel centre, melt all the ingredients together in a saucepan and whisk until smooth.
- Place the mixture in the freezer for 10 minutes to harden.
- Remove the all ingredients from the fridge and freezer and spoon in one heaped teaspoon (1 tablespoon if making larger chocolates) of the peanut butter caramel into the set chocolate liners.
- Pour the remaining chocolate (reheat slightly if the chocolate isn’t pourable, the runnier the better!) on top of the peanut butter caramel layer.
- Place in the freezer to set for 10 minutes before moving to the fridge to store.