Spiced Nut Butter Dark Chocolate Cups

Happy Halloween!

What better way to celebrate than with homemade chocolate candy?

In all honesty, this post was supposed to be for caramel chocolate cups. But, after a few failed attempts at a quick vegan caramel recipe that ultimately ended with me in a kitchen filled with smoke... I realized I needed a bit of a no-fail recipe this year! I'm a new parent, and working, and that means I don't have too much time to spend in the kitchen. But I do have juuuuust enough time to make homemade peanut butter chocolate cups for Halloween.  

To add a fall twist, I added pumpkin pie spices and maple syrup. You can use almond butter, cashew butter, or use peanut butter as I did. The peanut butter is more over-powering, so you may need to add more of the spices depending how strong you want the flavor. 

As much as I LOVE Reese's peanut butter cups (I always sorted my Halloween candy as a kid and saved the Reese's for last)... I love the simplicity of ingredients in a homemade version with dark chocolate and natural nut butter. Try these out and you'll be surprised how quick it really is!!

This recipe makes enough cups for a party! Check out my dark chocolate peanut butter cups that I shared last year for a similar scaled down version. 

10-29-17 (14 of 18).jpg
10-29-17 (2 of 18).jpg

Spiced Nut Butter Dark Chocolate Cups

(makes about 24 mini cups)

  • 3 cups dark dark chocolate chips or chunks (60% cacao or higher)

  • 2 tablespoons coconut oil

  • 3/4 cup natural peanut butter, cashew butter, or almond butter (chunky or smooth)

  • 1/4 tsp. fine sea salt

  • 2 tablespoons maple syrup

  • 1/2 teaspoon pure vanilla extract

  • 1 teaspoon pumpkin pie spice

  • 1 teaspoon ground cinnamon

  • flaked sea salt, for topping

Directions: 

  1. In a microwave-safe bowl, microwave the chocolate and coconut oil in 30 second increments until almost melted. Stir until completely smooth. You can also melt the chocolate on a stove-top over low heat, stirring until smooth (don't burn!)

  2. Spray mini muffin tins or line the tins with small liners and spray the liners with non-stick spray.

  3. Pour about 1-2 teaspoons of the melted chocolate into the bottom of each muffin tin. Use a teaspoon to push the chocolate upon the edges of the liner.

  4. In a small bowl, mix the nut butter of choice, maple syrup, fine salt, vanilla and spices until combined. Add more spices to taste, if desired.

  5. Place a small amount, about 1/2 - 1 teaspoon, of the nut butter mixture into each chocolate-filled muffin tin. Press down if needed, to smooth it out a bit.

  6. Pour more melted chocolate over the top of the peanut butter to cover completely. Smooth out the top of the chocolate with back of a spoon. Sprinkle the top with flaked sea salt.

  7. Store in the refrigerator for 1 hour, until hardened. Or in the freezer for 30 minutes.

  8. Take out of tin using a knife to run around each cup if you are not using liners. If you use liners, just take out and unwrap each cup.

  9. Store in the refrigerator for up to 3 weeks.

Anna BeckRecipes