FACT: There is no better food pairing in the world than chocolate and peanut butter. For year’s I’ve been addicted to store bought peanut butter cups and they are usually what I indulge in when I allow myself to have a treat. Due to the super high sugar content however, these cheat days have been few and far between lately. Through my partnership with Adams Peanut Butter, I’ve been having a ton of fun making (and eating) tasty recipes using both the brand’s creamy and crunchy all natural peanut butter.  It tastes so delicious that I often find myself eating a spoonful straight out of the jar. Recently I have even been carrying the mini packs of Adams PB in my bag,  in case I need a little protein boost throughout my busy days. The girl’s on my #OnTheRunTO run crew have also taken a liking to these convenient little packages, that are perfect when you’re on the go.

In March I whipped up a delish and nutrish Adams PB & Banana smoothie, but this month I decided to venture to the sweet side and try my hand at homemade peanut butter cups – because why not?! Besides, using 100% pure semi sweet chocolate and Adams peanut butter pretty much makes it guilt free, no?  Made with 99% fresh roasted peanuts and a dash of salt, Adams peanut butter contains no artificial colours, sugar, flavours or preservatives. I am by no means skilled in the culinary arts and my lifestyle is so hectic which leaves little time for cooking/baking marathons. As a result, most of my recipes are quick, easy and contain very few ingredients. For those of you reading this that also lack time in the day, you will be thrilled to know that this recipe only requires three ingredients and takes under an hour to make from start to finish.

What You’ll Need 

• 200 grams of dark semi-sweet chocolate
• 3/4 cups of natural peanut butter (I made two batches. One made with creamy and one with crunchy Adams peanut butter)
• 4 tablespoons of coconut oil (divided)
• You will also need a double boiler or a small pot with a bowl to melt the chocolate and roughly 12 cupcake or muffin liners

First melt the chocolate. Set up the double boiler or the pot with water to boil on top (be sure the bowl does not touch the water) and set heat to medium high. Add the chocolate with 2 tablespoons of coconut oil and allow to melt completely. Stir occasionally to incorporate the chocolate with the coconut oil. Turn off heat and leave on the pot to keep warm.

Photography by Nathalia Allen  amillionminds.ca

In a small bowl, scoop out roughly 3/4 cups peanut butter and add in two remaining tablespoons of melted coconut oil. Mix well to incorporate and set aside. Next, line a flat dish with muffin or cupcake liners. With a spoon, scoop in a little melted chocolate to cover the bottom of each liner. Place in the freezer for about two minutes to slightly set. Add a small scoop of peanut butter and coconut oil mix in the centre and gently flatten with the back of a spoon. Scoop more melted chocolate to cover the top, about 1-2 tablespoons. Return to the freezer for 15-30 minutes until serving.

If serving much later than a half hour, remove the cups from the freezer 30 minutes before serving and remove all the paper liners and place them in the fridge to thaw out before serving. If they appear soft to the touch – pop them back in the freezer for five minutes to harden the chocolate. *Recipe yields approximately 10 cups.

*So Sasha Tip: When using Adams natural peanut butter products, ensure to flip it and store upside down which makes it easier to use and less messy. For more information on Adams Peanut Butter, available variants and more recipe suggestions head over to adamspeanutbutter.ca.