I'm a SUCKER for chocolate.
I think it partially has to do with my Swiss heritage and my moms glorious stacks of swiss chocolate bars in various cupboards.
Whenever relatives came to visit, we'd get lots of them. Toblerone, Lindt, Cailler and my personal favourite, Schoggi Stängli. Seriously there was nothing better than waiting for our fresh-off-the-plane visitors to open their suitcases.
I mean, other than seeing them, of course...
Oh. Also. I'm a SUCKER for peanut butter. It might be a problem.
Theres no swiss connection to that, just pure love for its pure goodness, especially with chocolate.
So what happens when you mix those two together?
While I did take these pics (so pro, no?) this is recipe is a mishmash from numerous other recipes I've been playing with over the years.
So why is this recipe better than regular Reese's? Ingredients. And taste.
Below is the ingredient list for the original ones:
There are enough sketchy ingredients in there to not get me too excited about them anymore.
Below is the ingredient list for the new and improved tasty and healthier ones.
Don't knock it till you try it - these TOTALLY hit the spot.
Reese's Peanut Butter Cups but Better Recipe
Makes about 9 cups
Basic Raw Chocolate
1/2 cup coconut oil
1/2 cup raw cacao powder
1/4 cup honey or maple syrup
¼ tsp. sea salt
Nut Butter Filling:
1/4 cup natural peanut butter - thicker is better than runny
1 tbsp melted coconut oil
1 tsp honey or maple syrup
In a double boiler melt coconut oil.
Add honey and salt and whisk to combine.
Remove from heat and mix in cacao
In silicon or paper muffin cups pour some of the liquid chocolate just enough to cover the bottom
Place in the fridge or freezer and cool until solid, about 15 minutes.
Prepare the peanut filling by mixing the above ingredients
Drop a little dollop of peanut butter in the centre of each cup
Place in fridge/freezer again for 15min
Last step - pour the remaining chocolate mix over/around the peanut filling until its all covered and place in fridge/freezer for 15min.