Nut Butter Cups

Chocolate and peanut butter is probably my favorite combo to eat! These nut butter cups are so easy to make and are fun to experiment with a few different kinds. I made peanut butter, almond butter and coconut butter cups and they were all so decadent! Let me know which kind(s) you make and what your favorite is!


Happy Scrounging!

Jenna

T h e S c r o u n g e

If you don't have these exact ingredients, Scrounge with the things you have at home! You may end up creating something even better!

  • If you don't have dark chocolate chips, use whatever kind of chocolate you have

  • If you don't have nut butter, use crushed nuts, jam or smashed berries, get creative with something else you'd want in the center of these chocolate cups


I n g r e d i e n t s

1 9oz bag of dark chocolate (I like the brand Enjoy Life)

Nut butter of choice (peanut, almond, cashew, coconut butter, etc.) ( I love the brand Dastony, use code "Scrounge" for a discount)



D i r e c t i o n s

Line muffin tin with cupcake liners.

Melt half the bag of chocolate over stove top or in microwave. If using stovetop melt on low to medium heat and stir until completely melted. If using a microwave, melt in 45 second increments stirring in between until fully melted.


Once chocolate is melted add 1 tbsp to each muffin tin, scrapping chocolate up the sides just slightly.


Put in fridge or freezer for 15 minutes.


Take tin out of fridge or freezer and add nut butter on top of chocolate. I used a combo of almond butter, peanut butter and coconut butter, so I had a few of each kind, but feel free to choose which ever you like.


Place back in fridge or freezer for another 10 minutes. I recommend using the freezer for this part so that the nut butter hardens. If using the fridge that's ok the nut butter will be a bit more runny, which personally I kind of like.

Melt second half of bag of chocolate chips and the place 1 tbsp on top of nut butter

Place back in fridge for 10 mins.

Drizzle with coconut butter on top if desired.



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