Name a better combo than peanut butter and chocolate! This moorish recipe is Noshu’s version of the ever-popular peanut butter cup. It’s low in sugar, low in carbs and epically good!
MAKES: 12 cups
You will need
Digital kitchen scales
1 x silicone mini cupcake tray (4.5cm diameter)
1 x pack Noshu 95% Sugar Free Milk Chocolate Melts
1 x pack Noshu 95% Sugar Free White Choc Baking Chips
For the cups
150 g Noshu 95% Sugar Free Milk Chocolate Melts
40 g Noshu 95% Sugar Free White Choc Baking Chips
130 g peanut butter, crunchy or smooth
Place your milk chocolate melts in a microwave safe bowl. Melt in the microwave on low heat in 30 second increments, stirring in between, until chocolate is completely melted. This shouldn’t take more than 2 minutes all up, depending on the strength of your microwave.
Fill each cup of your mini cupcake tray with a teaspoon of melted chocolate and use a spoon to spread the chocolate up the sides to form a cup. Place tray in the freezer for 5-10 minutes, or until chocolate is set.
To make the peanut filling, place your peanut butter together with the white choc baking chips in a microwave safe bowl. Microwave on low heat in 30 second increments, stirring in between, until chips are melted and well combined. Let the mixture cool.
Remove tray from the freezer and fill each chocolate cup 3/4 full of the cooled peanut butter and white choc mixture. Top each cup with the remaining melted chocolate and spread evenly to cover the top of each.
Place in the freezer until the chocolate is set. Enjoy!
Store refrigerated in an airtight container for up to 2 weeks.