Who doesn’t love Reese’s Peanut Butter cups? Show of hands. Anyone? Anyone? I for one will just go ahead and shout it from the rooftops, Reese’s Peanut Butter Cups are my FAVORITE! Favorite, favorite, favorite, favorite!!! Can you tell I like them? More like love them…in a creepy obsessed stalker hanging pictures of them in a scary basement kind of way. I love them all, King Size, Fun Size, Regular Size, Jumbo Size, Big Cup, Mini, Egg Shaped, Pumpkin Shaped, Christmas Tree Shaped…Oh wait where was I?…ah yes, I’m writing a blog post. Okay back to that…so unfortunately as most of you know peanuts aren’t Paleo, since technically they are a legume and not a nut. UGH then who named them PeaNUTs?! And then made peanut butter out of them and then made it SO delicious?! It’s just mean I tell you. Mean. Hmph. Uh-oh, it looks like Bitter Betty got out again, sorry about that, she’s supposed to be in the basement hanging newspaper clippings of Reese’s Peanut Butter Cups, I have no idea where she came from. How embarrassing!
The truth is, Reese’s may be one of the tastiest treats imaginable but they’re pretty bad for you. Lots of sugar and tons of preservatives. I mean how else do they get the peanut butter to have this chalk like consistency?! It’s (delicious) not natural I tell you! So here’s Part I of this week’s Two Part blog post! What?! A Two Part Blog Post?! I swear my blog is a Harry Potter or Star Wars movie. But you don’t even have to camp out in line for like 8 hours. However, the cool costume is required. Well go put it on, I’ll wait.
Paleo Nut Butter Cups
1 & 1/2 cups chocolate chips
1 cup sunflower seed butter (Sunbutter, Trader Joe’s or any nut butter you prefer)
1/2 cup coconut oil (melted)
1/3 cup raw honey
1 teaspoon sea salt
1/2 teaspoon vanilla
1. Line a cupcake pan with silicone cupcake liners.
2. Melt your chocolate chips. What I find works best is to put the chocolate chips in a large stainless steel bowl over a boiling pot of water and stir until the chocolate is completely melted.
3. Then take a spoon sized dollop of melted chocolate and put it in the bottom of the silicone liners. Use the spoon to coat the bottom and sides of the liners by spreading the chocolate around and kind of twirling the cup lightly around the spoon. Coat the bottom and the sides well, I went halfway up the sides of my silicone liners. Then place the pan in the freezer to harden while you prepare your nut butter filling.
4. Put the nut butter, coconut oil, raw honey, sea salt, and vanilla in a food processor and mix until combined.
5. After your chocolate has hardened in the freezer, put a dollop of nut butter filling into the center of the cups and freeze again for about 30 minutes.
6. After your nut butter filling is solid use a spoon to coat the tops with the rest of the melted chocolate (by this point you may need to re-melt your chocolate if it’s started to harden, no biggie). Then place in the freezer again until hard.
7. Store nut butter cups in the refrigerator between stuffing your face with them. Enjoy!
So what did you think of Part 1? Can you believe the scene when Bitter Betty came out?! I know! Stay tuned for Part II when I take it one step further and…stuff the nut butter cup inside of a chocolate chip cookie. Scandalous! It’s like the sequel to Paleo Sea-Salted Nutella Stuffed Cookies and you didn’t even have to wait a year.