Thomas DeLauer - Creamy Nut Butter Chocolate Cups

Print Recipe

Creamy Nut Butter Chocolate Cups

Course:

Dessert

1. Melt the dark chocolate in a double boiler, or use a heatproof bowl placed over a small saucepan filled with 1 cup (240 ml) of water and placed over medium heat.
2. Remove from the heat and let cool to room temperature before using for coating. Alternatively, use a microwave and melt in short 10 to 15-second bursts until melted, stirring in between. Let it cool down.
3. Mix the nut butter with the cinnamon.
4. Place about a teaspoon of the melted cooled chocolate into the bottom of a mini silicon mold and coat the sides of the mold by swirling round the sides.
5. Repeat for all 10 molds.
6. Place in the fridge for 10 minutes. This will help you get thicker sides and less collection at the bottom.
7. Repeat the coating one more time with another teaspoon (you should have about one-third of the chocolate coating left in the bowl).
8. Once you have the chocolate cups, add the nut butter (about 1 ½ teaspoon each) and top with the remaining chocolate. Optionally add a few flakes of salt.
9. Place back in the fridge for 10 to 15 minutes. Store in the fridge for up to 2 weeks or freeze for up to 3 months.

1. Preheat oven to 285 f (140 c) fan assisted, or 320 f (160 c) conventional.
2. Place the macadamias and the pecans in the oven and bake for about 30 minutes.
3. Remove from the oven, let them cool down for about 10 minutes, and then transfer to a food processor while still warm.
4. Add coconut butter, tahini, cinnamon, vanilla, and salt. Blend until smooth and creamy for 2 to 3 minutes, scraping down the sides as needed with a spatula.
5. Transfer to a jar and store at room temperature for up to a week, or in the fridge for up to a month.

Get more from the episode