One of the easiest treats to make and one of our all time favourites. Peanut butter and chocolate just never gets old! You can use paper liners or silicon ones and the key to creating a sealed cup is swirling or spooning the chocolate lightly up the side so that when you pop the peanut butter filling in the middle it’s already half sealed before the final pour of melted chocolate.
Preparation Time - 30 minutes
Servings - 12
For the Filling:
130g smooth or crunchy Lifeforce Peanut Butter
80ml honey or maple syrup
Pinch of salt
For the Chocolate Shell:
350g dark chocolate or chocolate of choice roughly chopped
Place 12 cupcake liners into a cupcake tray. You can use silicon reusable ones if you have them which are a bit more sturdy.
Melt half the chocolate in the microwave using 30 second increments. It should only take about 2 minutes total.
Spoon 1.5 - 2 tsp of chocolate into each cupcake case and use the spoon to spread it up the sides a little.
Place your tray into the fridge for 15 minutes.
Mix together all filling ingredients in a bowl and place into the fridge alongside the chocolate base.
Melt the remaining chocolate in the microwave after 15 minutes.
Remove your tray from the fridge. Create 12 little balls of peanut butter, flatten them a little between your hands and place one in the centre of each chocolate shell.
Pour 2 tsp of chocolate over the top of each one which should fill up the sides and cover the peanut butter filling.
Place complete chocolate cups into the fridge to set for a further 15 to 20 minutes.
Store in the fridge for up to two weeks.