Dark Chocolate Peanut Butter Cups
People come and go from our lives all the time. Not always in dramatic ways, sometimes it is just an ebb and flow of presence. Sometimes our relations – be it friendship or intimate relationships – are long and constant and other times they are sweet ephemeral bursts of connection.
Having lived in 5 different cities since I graduated from university, I have had my fair share of relationships come and go, but its never easy to say goodbye to someone who means something to you. It doesn’t have to be an epic relationship, but our hearts intertwine all the time with friends and lovers, and while we can physically disconnect from another quite easily in this modern world, it is not as simple for the heart.
I have been feeling the tugs at my heart over the past week and a half as I say goodbye to someone who brought a burst of warmth to my life recently. While I know that we are both better continuing our separate paths, I am so grateful for what I have learned from my time with him, the personal growth that I embraced and the sweetness. The much needed sweetness.
As this most recent relationship ended, I headed back into the kitchen – my refuge. I find clarity and peace in the kitchen. I know who I am. It is a place where I feel like I am free to be myself, explore and be creative. I have been playing with this Dark Chocolate Peanut Butter Cup recipe for a while now, but I think I have finally figured out the perfect balance of bitter, sweet and salty goodness.
A few instructional notes for these Dark Chocolate Peanut Butter Cups. I use silicone mini cups that I bought at World Market, but I can no longer find them online so if you are looking for something similar, my mini cups are 2″ in diameter across the top. If you can’t find the exact size, just be prepared that you might make a few more or less depending on the size of your cups. Also, I like my sweets mildly sweetened, so if you want things a little sweeter just add a little more agave to the chocolate. This could change the consistency but you will need to play with the liquid to dry balance to rework it.
Dark Chocolate Peanut Butter Cups
makes about 12 mini cups
In a medium bowl whisk together the liquified coconut oil, raw cacao and agave. It should quickly become smooth and slightly thick.
Place the silicone mini cups on a flat tray or plate and fill the bottom of each about 1/3 of the way with the chocolate coating.
Place the tray of cups in the refrigerator while you make the peanut butter filling.
In a medium bowl combine the peanut butter, agave and almond flour with a fork. As the ingredients combine it should become slightly pasty, no longer liquid. This will make it easier to form it into balls. If it still seems too soft you can add a little more almond flour.
Remove the tray of mini cups from the refrigerator.
I use a small cookie scoop to form my peanut butter balls, but you can also use a half tablespoon measure. Roll little balls between your hands and then flatten them slightly so that they are flat on top and bottom. They will fit better in the cups.
Place one ball onto of the bottom layer of chocolate in each mini cup.
Next drizzle the remaining chocolate coating over each mini cup to cover the sides and top of the peanut butter balls.
Place the tray of mini cups back in the refrigerator for at least 1 hour so the chocolate can solidify.
These cups will not last long, they are too good! They are best stored in the refrigerator because the outside temps can melt the chocolate.