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Mini Chocolate-Peanut Butter Cups

Mini Chocolate-Peanut Butter Cups
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Prep Time: 30 min Serves: 26
Cooking Time: 10 min Yield: 26 peanut butter cup
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When it comes to chocolate, the more bitter it is, the better it is for you. That’s one difference between these dark chocolate-covered peanut butter cups and those that you’ll find in orange packaging in the candy aisle. Recipe + Image: Jackie Newgent, RDN.



TIP: Look for canned chickpeas without added salt. Make sure you rinse and drain the chickpeas well. Peanut butter with salt works best.

1. Add the well-drained chickpeas, apple butter, coconut oil (liquefied), extracts, and cayenne to a food processor. Cover and puree well. Add the peanut butter and blend until smooth and creamy, about 1 minute. Chill the mixture in the refrigerator for at least 2 hours (or overnight).

2. Roll the chickpea-peanut mixture by hand into 26 balls and place on an unbleached paper-lined baking sheet; chill for at least 10 minutes.

3. Meanwhile, line mini-muffin trays with 26 mini-muffin/cupcake paper cups. Gently melt 6 ounces of the chocolate using a double broiler. Evenly pour the melted chocolate into the lined cups. (Note: Chocolate will coat the bottom of each liner.) Place in the freezer until the chocolate is just firm (not frozen), about 10 minutes.

4. Place each chickpea-peanut ball onto the firm chocolate, very slightly press down to flatten the top surface, but keeping size of the chickpea-peanut disks smaller than the full diameter of the mini-muffin liners. Place in the freezer until the chickpea-peanut disks are just firm (not frozen), about 10 minutes.

5. Gently melt the remaining 8 ounces chocolate using a double broiler. Pour the chocolate into the 26 lined cups to completely coat the chickpea-peanut disks. Keep chilled in the refrigerator until ready to serve.


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