- 1 ½ cup dark primal chocolate melted
Crunchy Nut Butter Filling:
- ⅓ cup sunbutter could use peanut butter for the classic taste
- ⅓ cup maple syrup
- Pinch of salt
- 4 tablespoons sunbutter could use peanut butter for the classic taste
For the Chocolate Cups:
Swirl around, covering the entire cavity of the cupcake liner.
Take a wax lined cupcake liner or silicone cupcake liner(this one works best and can be reused!) and spoon 2 tablespoons of melted chocolate into bottom.
Turn cup over and shake out any excess chocolate that might “pool” on the bottom.
Turn right side up again, and place on a flat surface and transfer to fridge to set up.
Crunchy Nut Butter Instructions:
In small stainless steel pot or shallow saucepan, cook your maple syrup on medium high heat for about 5 minutes. This will bubble, steam and be very hot, so be very careful!
Using a candy thermometer, cook the syrup until it reaches 300℉(this will look and smell burnt, but don’t panic!
Once it reaches 300℉, take off heat and immediately pour in ⅓ cup nut butter, start to mix and fold together with a heat resistant rubber spatula or wooden spoon. This will thicken as you mix.
Transfer mixture to a plate or tray and let cool for 30 minutes.
Once cool, break apart and pulse in a food processor until large crumbs form.
Add the 4 tablespoons sunbutter to the mixture, and pulse again until a crumbly “dough” look is achieved.
Divide evenly among the prepared chocolate cups and pack gently with back of spoon.
Let set up in fridge for 15 minutes, then pour melted chocolate over the top, covering the filling and “sealing” the cup.
Place in fridge again to set up, peel back the cupcake liner, and enjoy!
Level: HardEquipment Needed: Cupcake liners, small stainless steel pot, candy thermometer, heat resistant rubber spatula or wooden spoon, food processor, bowls, measuring spoons/cups.