Actually the most delicious peanut butter cups from scratch, sweetened with raw, local honey and trojan horsed with wild harvested medicinal mushroom reishi tincture. Plant based, paleo, gluten free, dairy free, and refined sugar free. Can't really get better than that. Reese's could NEVER.
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
a few shakes of raw organic cacao nibs for added crunch (optional)
1/3cuporganic peanut butteror organic nut butter of your choice
Instructions
Prepare a 6 cup muffin tin with unbleached, biodegradable muffin cups OR a 6 cup silicone baking mould. Set aside.
Melt the chocolate. In a small saucepan over medium low heat, gently melt the cacao powder, honey, reishi, Ceylon cinnamon, vanilla bean, cacao butter, coconut butter, coconut oil, sea salt, and cacao nibs (if using). Whisk to combine into a smooth syrup as it melts, and ensure it doesn't burn.
Make the bottom chocolate layer. Using a tablespoon, create a thin layer on the bottom half of the 6 cups with the chocolate. This should only be a thin layer. Place the tray in the freezer for 10 minutes.
After 10 minutes the bottom chocolate layer should be hardened. Remove the tray from the freezer, and layer 1 tsp of peanut butter into the center of each cup (more or less as you prefer). Flatten the peanut butter while leaving a bit of empty space near the edges of each cup for the top layer of chocolate to touch the bottom layer and secure the peanut butter.
Once all 6 cups have peanut butter in them, stir the remaining chocolate. Using a spoon, distribute it evenly among the 6 cups until the chocolate covers the peanut butter. Return the tray to the freezer for another 10-15 minutes.
Remove from the freezer and enjoy! Allow them to thaw for a few minutes after they've been in the freezer for a while.
Notes
These cups are best stored in the refrigerator or freezer indefinitely without a problem, as the chocolate isn't tempered and it'd melt at room temperature. But if you prefer to temper it, go ahead!
Substitute peanut butter with macadamia nut butter, coconut butter, almond butter, or any nut butter you want! The PB + choc combo is timeless, though.
Double, triple or quadruple the recipe to make more. You might want to.
I used a touch of raw local honey, you can also use medicinal manuka honey, maple syrup, or monk fruit sweetener, but you can completely omit it if you prefer no sweetener at all (my tastebuds have evolved to the point where even the plain chocolate with natural peanut butter is sweet enough).
These make a nutritious, satiating snack or even a quick breakfast that won't spike your blood sugar. They also go well as an oatmeal or ice cream topping :)
Opt for a wild harvested (ideally di Tao sourced) and/or organic bioavailable reishi spagyric or traditional tincture in spring or distilled water without any fillers added, dual extracted from the whole fruiting body (not mycelium) to isolate, concentrate, preserve, and optimally deliver the powerful immunomodulating beta-glucans, polysaccharides, adaptogenic terpenes and other biologically active compounds which results in a raw, living, whole-plant extract with all of the therapeutic constituents of the plant intact.