Who likes Hershey’s Reese’s Peanut Butter Cups?

An American friend introduced me to Reese’s Peanut Butter Cups on our travels and let’s just say it was love at first bite! These rich chocolate cups filled with creamy peanut butter instantly jumped to first place on the chocolate charts!

Reeses’s are high in saturated fat, preservatives and of course the much-dreaded refined sugar, so it was now time to recreate these by filling my homemade chocolates with a rich creamy nutty centre to enjoy guilt-free!

Result? One bite and you’ll be hooked! At first you taste the rich bitter-sweet chocolate followed by a sweet smooth creamy filling … these are certainly a taste sensation!

Method

Melt the coconut oil in a bowl over a saucepan of hot water.

Add the sweetener, cacao powder, vanilla and salt to the melted coconut oil and mix together until smooth.

Immediately pour the liquid chocolate a 1/3 of the way into chocolate moulds. (I have used both a silicone 12-cup mini muffin pan and mini muffin paper cups).

Place the moulds in the freezer for 15 minutes (I cheat and put the moulds on a frozen ice pack while pouring and mixture sets almost instantly).

Prepare the filling by mixing together the nut butter and sweetener until smooth and place about 1/2 a teaspoon of the mixture onto the set chocolate base. 

Cover and fill each mould with the remainder of the liquid chocolate.

Place in freezer until set.

Notes

If you can restrain yourself and don’t eat them all at once, store in the freezer as the butter cream tends to ooze slightly at room temperature.

This recipe makes about 16 cups. I filled a 12 cup silicone mini muffin pan and used the leftover raw chocolate mixture to create a few coffee chocolate truffles. I simply stirred freshly ground coffee into the mixture and placed the mixture into a silicone ice-cube tray and placed in the freezer.