What better way to celebrate than with homemade chocolate candy?
In all honesty, this post was supposed to be for caramel chocolate cups. But, after a few failed attempts at a quick vegan caramel recipe that ultimately ended with me in a kitchen filled with smoke... I realized I needed a bit of a no-fail recipe this year! I'm a new parent, and working, and that means I don't have too much time to spend in the kitchen. But I do have juuuuust enough time to make homemade peanut butter chocolate cups for Halloween.
To add a fall twist, I added pumpkin pie spices and maple syrup. You can use almond butter, cashew butter, or use peanut butter as I did. The peanut butter is more over-powering, so you may need to add more of the spices depending how strong you want the flavor.
As much as I LOVE Reese's peanut butter cups (I always sorted my Halloween candy as a kid and saved the Reese's for last)... I love the simplicity of ingredients in a homemade version with dark chocolate and natural nut butter. Try these out and you'll be surprised how quick it really is!!
This recipe makes enough cups for a party! Check out my dark chocolate peanut butter cups that I shared last year for a similar scaled down version.
Spiced Nut Butter Dark Chocolate Cups
(makes about 24 mini cups)
- 3 cups dark dark chocolate chips or chunks (60% cacao or higher)
- 2 tablespoons coconut oil
- 3/4 cup natural peanut butter, cashew butter, or almond butter (chunky or smooth)
- 1/4 tsp. fine sea salt
- 2 tablespoons maple syrup
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- flaked sea salt, for topping
- In a microwave-safe bowl, microwave the chocolate and coconut oil in 30 second increments until almost melted. Stir until completely smooth. You can also melt the chocolate on a stove-top over low heat, stirring until smooth (don't burn!)
- Spray mini muffin tins or line the tins with small liners and spray the liners with non-stick spray.
- Pour about 1-2 teaspoons of the melted chocolate into the bottom of each muffin tin. Use a teaspoon to push the chocolate upon the edges of the liner.
- In a small bowl, mix the nut butter of choice, maple syrup, fine salt, vanilla and spices until combined. Add more spices to taste, if desired.
- Place a small amount, about 1/2 - 1 teaspoon, of the nut butter mixture into each chocolate-filled muffin tin. Press down if needed, to smooth it out a bit.
- Pour more melted chocolate over the top of the peanut butter to cover completely. Smooth out the top of the chocolate with back of a spoon. Sprinkle the top with flaked sea salt.
- Store in the refrigerator for 1 hour, until hardened. Or in the freezer for 30 minutes.
- Take out of tin using a knife to run around each cup if you are not using liners. If you use liners, just take out and unwrap each cup.
- Store in the refrigerator for up to 3 weeks.