Homemade Peanut Butter Cups (gluten and dairy-free)

These butter cups are my new fave treat. Some family members think they are the best dessert I have ever made. The first time I whipped up these salty-sweet delights, my toddler and her play date ran around the house with them and smeared chocolate on every surface! Not a good idea.

The recipe from Oh She Glows makes 12 mini cups. I've been been able to squeeze out 8 regular-sized cups at a time. Check out her pics. They are gorgeous.

Ingredients 

for the base:

• 3/4 cup raw almonds, ground into a meal
• 1/4 cup gluten-free oats, ground into a flour
• 2 tablespoons raw peanut butter (almond and cashew butter work well too)
• 1.5 tablespoons coconut oil, melted
• 1.5 tablespoons pure maple syrup
• 1/4 teaspoon cinnamon
• 1/4 teaspoon pure vanilla extract
• pinch of fine grain sea salt, to taste

for the topping:

• 1.5 - 2 tablespoons coconut oil (original recipe calls for 3 tablespoons but the oil forms a white layer on the top)
• 3 tablespoons pure maple syrup
• 2 tablespoons cocoa powder (carob works well too but use less sweetener)
• pinch of fine grain sea salt, to taste

 

Instructions   

1. Process your almonds and oats into flour in a food processor or blender. Place in a large bowl.
2. Add the nut butter, warmed coconut oil, maple syrup, cinnamon, vanilla, and salt into the bowl. Mix ingredients until it becomes like cookie dough. It should be a little sticky.
3. Line your muffin tin with silicone liners. Apparently the butter cups stick to the paper liners.
4. Portion dough into each muffin cup and press down until even.
5. For the chocolate sauce, whisk together the warmed coconut oil, sweetener, cocoa powder, and salt. You want it nice and smooth, not clumpy. Admittedly, I've thrown the sauce into the microwave or into a saucepan. 
6. Spoon a thin layer of chocolate into each cup.
7. Place in the freezer for at least 30-45 minutes or until completely firm. Pop them out of the liners and eat right away! Take them out of the silicone liners once the cups have set. Otherwise, I find the silicone leaves a weird taste behind. Store in an airtight container in the freezer.

Here's a slightly adapted version with coconut flour and refrigerator. The coconut flour works well. I prefer them straight from the freezer.