This is such a great recipe. You can have these morsels of goodness done in about 20 minutes or less. My friend April brought this recipe to my attention. I amended only one part of it.
I use these mini baking cups by If You Care. They seem to be the perfect size for the Wilton's mini muffin pan. This recipe works best with the baking cup liners but you can make the peanut butter cups without the liners I suppose, it just adds more clean-up.
I mentioned above about amending one part of the recipe. The filling is made of the drippy natural peanut butter. I tried mixing in some flax flour to firm up the filling. As you can see it doesn't look right and my kid taste testers didn't like it AT ALL. So throw that idea out.
Then I had this idea for coconut flour. Coconut flour is very absorbent but will it pass the kid taste test? Well, IT DID work and pass the taste test! Simply add one part coconut flour to one part peanut butter and mix and mix until it is the constancy of soft playdough. As you can see I can handle the peanut butter dough very easily.
INGREDIENTS
TOP AND BOTTOM LAYERS
2 cups soy free dairy free chocolate chips
1 tablespoon vanilla
1/4 cup milk of choice
MIDDLE FILLING
1/2 cup peanut butter
1/2 cup coconut flour
Melt the chocolate chips, milk, and vanilla over the stove top. If you aren't using a double boiler make sure you are constantly stirring so you don't burn it to the bottom of your pot. When the chocolate mixture is fully incorporated and smooth drop about one teaspoon into the bottom of each baking cup liner. smooth it to the bottom with your finger as needed.
Put your pan into the freezer for a minute or two so the chocolate can form a thin shell. Now grab about one heaping teaspoon of the peanut butter mixture and roll it into a ball and gently flatten it to the size of your muffin tin. Press it firmly to the bottom and sides so it sticks to the bottom layer.
Now you are ready for the top layer! Simply add about one teaspoon full of melted chocolate to the top of the peanut butter. Pop this pan into the freezer if you want to eat them within 10 minutes, or let them harden on the kitchen counter until the top layer is no longer tacky.
And there you have it, super simple! The carbohydrate count here is about 15g per mini peanut butter cup. You can make larger peanut butter cups in a standard muffin tin. You are going to run about 40g of carbohydrates for those babies!
