Chocolate Peanut Butter Honey Cups -Raw Honey Sweetened

Sometimes I just really need a sweet treat that feels guilty. That classification usually includes chocolate. And while these Chocolate Peanut Butter Honey Cups feel guilty they really aren’t all that bad!
Because peanut butter cups have always been a favorite of mine I really missed them when I went refined sugar free in 2013. I had to come up with a way to have them and I had waited long enough. So here is a recipe for peanut butter cups using raw honey as the main sweetener. I did use a semisweet organic chocolate (sweetened with unrefined cane juice) for the cup because that’s what I had on hand but if you wanted this recipe to be entirely honey sweetened you could use a dark unsweetened bitter chocolate for the cups and I think it would be just as good if not better!

Recipe yields 12 large Chocolate Peanut Butter Honey Cups

8 Ounces Organic Semi Sweet Chocolate Chips
2 Ounces Organic Fair Trade Cocoa Butter
1 Cup Organic Peanut Powder
1/2 Cup Raw Honey
1/2 Cup Unsweetened Peanut Butter (use your preference of smooth or chunky)
1/4 Teaspoon Salt

If you have a heavy bottomed sauce pan you can use that or a double boiler to slowly melt the chocolate and cocoa butter over low heat.

Once the chocolate has melted spoon just enough into each baking cup to cover the bottom and side. Gently rotate the baking cup so the melted chocolate distributes evenly. Set them on a sheet pan a refrigerate for 5 minutes. A bit of chocolate will pool in the bottom and that’s okay as long as the sides are evenly covered.

In a separate bowl combine the peanut powder, honey, peanut butter and salt. Stir by hand until a soft dough forms. Using your hands roll the dough into 12 equal size balls.

Remove the cups from the refrigerator and add another spoon of chocolate to the first cup. Rotate the cup to distribute the chocolate up the sides again. Quickly add a peanut butter ball to the first cup pressing it in gently. There should be a little space between the peanut butter and the sides of the cup and the melted chocolate will pool there creating the walls of the cup. Continue these steps until all the cups are done.

With your fingers gently flatten the tops of each ball before adding a final spoon of melted chocolate. Distribute the rest of the chocolate evenly over all the cups.

Refrigerate the peanut butter cups for at least 1 hour before removing the silicone baking cup.

These Chocolate Peanut Butter Honey Cups make excellent party favors, hostess gifts or holiday stocking stuffers. I used small squares of cellophane and sparkly pipe cleaners to easily package them with a bit of holiday flair. Store them in the refrigerator or in a cool area.

Get yourself some silicone baking cups they make this recipe a breeze.




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