Milk chocolate maple peanut butter cups with sea salt

Milk chocolate maple peanut butter cups with sea salt

By
From
The Pip & Nut Butter Cookbook
Makes
18
Photographer
Adrian Lawrence

Hold these nut butter cups under your chin and if your neck lights up brown then it’s empirical proof that you like nut butter. No, wait. That’s the flower. Maybe just stick to eating them.

Ingredients

Quantity Ingredient

For the chocolate cases

Quantity Ingredient
350g milk chocolate, broken into pieces

For the filling

Quantity Ingredient
1 tablespoon coconut oil
200g peanut butter
1 teaspoon sea salt, plus extra for sprinkling
1 tablespoon maple syrup

Method

  1. Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl is not touching the water. Use a third of the melted chocolate to fill mini paper cups or cupcake papers up to a third full. Refrigerate until hard and set the remaining melted chocolate aside.
  2. Melt the coconut oil in a pan over a low heat then add to the peanut butter in a bowl, with the sea salt. Mix until well combined, then slowly stir in the maple syrup.
  3. Put a small amount of the nut butter mixture into each set chocolate case and carefully pour over the remaining melted chocolate. Sprinkle with sea salt and refrigerate again to set.
  4. Keep the cups refrigerated in an airtight container for up to 1 week.
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