So, time for something simple and quick. With 5 ingredients and a little bit of melting and a little bit of freezing, you easily end up with gluten-free salted chocolate peanut butter cups. I saw this recipe and thought “yes, I have black salt, I must make this!”. I actually have Hawaiian black salt and it was exciting to think that there is a purpose for this being in my cupboard. If you like peanut butter cups and the combo of sweet and salty (wait who doesn’t?) then these are for you.
½ cup smooth peanut butter
½ cup malted coconut oil
100g dark chocolate, melted
2 teaspoons melted coconut oil, extra
Black sea salt flakes, to serve
Line a 12×1 tablespoon capacity mini muffin tin with paper cases.
Place the peanut butter and coconut oil in a small saucepan over low heat and stir until melted and smooth. Divide between the tins and freeze for 15-20 minutes until firm.
While the peanut butter cups are freezing, place the chocolate in a small bowl, add the extra coconut oil and mix until smooth.
Spoon the chocolate mixture into the cups, sprinkle with salt and return to the freezer for 10-15 minutes or until firm.
Remove from the tin to serve. Makes 12. Best stored in the refrigerator until ready to serve.
I did find that letting the chocolate cool down before spooning into the cups was a big help. I also put them back into the freezer for 5 minutes before sprinkling on the salt (I tried one and I was not sure if the salt was sinking so I waited a little, patience counted here).
To prevent mass consumption in one sitting, I did freeze some of these and I just take them out of the freezer for a few minutes for them to soften. And then we eat them!
Recipe from Donna Hay’s “Modern Baking”.