These DIY treats make for the perfect Valentine’s Day gift or dessert anytime of the year! Instead of reaching for the packaged peanut butter cups we all know and love, why not make your own that are guaranteed to be made with real ingredients, zero artificial flavors, and are naturally sweetened? Plus, homemade treats are extra special because they carry an extra dose of love with the time and care spent to create them.
If you don’t want to make your own chocolate, but you still want to make your own cups, you can use store bought chocolate, but please read the ingredients before you buy! Some GBG approved options are Eating Evolved Midnight Coconut Chocolate Bar - (ingredients: organic cacao, organic cacao butter, organic shredded coconut) and Enjoy Life Dark Chocolate Morsels (ingredients: unsweetened chocolate & cane sugar).
1 cup chopped cacao butter (like this by Terrasoul)
1 Tbsp + 1 tsp coconut oil
1 Tbsp + 1 tsp maple syrup (optional)
½ cup cacao powder
A pinch of pink salt
Favorite nut or seed butter (I love Trader Joe’s raw butters as well as Yumbutter’s no sugar added options!)
What to Do:
Add about an inch or so of water to a sauce pan, or the bottom pan of a double boiler. Heat until water is fully boiling, and then turn to low. Place heat resistant bowl on top so it hangs/sits from rim of the pan and over the water. Add chopped cacao butter and coconut oil. Stir until melted.
Once melted, turn heat off and carefully remove top bowl; place on countertop.
Add maple syrup and stir. Then stir in cacao powder until fully combined and mixture is smooth. Add in pink salt and stir.
If using a metal muffin tin, line with paper liners. I love this method, and I also love using silicone molds. Add a couple spoonfuls of chocolate to each lined cup or each mold. Shimmy the tray so that the chocolate sits evenly at the bottom of each cup or mold.
Place tray in the refrigerator to set for 15 minutes.
Remove from fridge, and check to make sure chocolate is firm. Add 1 spoonful of your favorite nut or seed butter on top of each chocolate lined cup/mold. Shimmy to evenly distribute so that no chocolate is showing.
This time, place in freezer for an hour so that the nut/seed filling fully firms.
Add remaining chocolate, a couple spoonfuls, over each. Shimmy again!
Place tray back in freezer for at least another hour before eating.
Store in the freezer until each time you are ready to enjoy.