Nut Butter Cups Food

NUT BUTTER CUPS

Steps:

• Pulse almonds and dates in a food processor until mixture starts to hold together when pressed. Spoon nut mixture into 12 paper-lined muffin cups; press into bottom. Gently spread cashew butter over nut mixture. In a small bowl, whisk together cocoa, coconut oil and honey; pour over nut butter. If desired, top with chopped almonds. Refrigerate, covered, until chocolate is set, about 1 hour.

HEALTHY PEANUT BUTTER CUPS

Steps:

• Line a muffin tin with 12 muffin liners and then spray with coconut oil cooking spray and set aside.
• In a medium bowl, stir all ingredients for the bottom layer (chocolate) together until smooth. Set aside.
• In another medium bowl, stir all ingredients for the top layer (peanut butter) together until smooth. Set aside.
• Scoop a heaping 1/2 tablespoon of the chocolate layer into each muffin cup. Repeat until you've filled 12 cups. Then, pick up the entire muffin tin and shake/tap it until the layer is set evenly.
• Repeat the same thing with the peanut butter layer, adding around a heaping 1/2 tablespoon on top of the chocolate layer. Pick up the entire muffin tin one more time and shake/tap it until your cups are even.
• Finally, sprinkle each cup with some Himalayan sea salt.
• Place the muffin tin in the freezer for 30 minutes or until firm. Enjoy!
• Store healthy peanut butter cups in the freezer to enjoy for later.

EASY PEANUT BUTTER CUPS

Steps:

• Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.
• Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
• Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.

PEANUT BUTTER CUPS

Steps:

• Combine sugar, peanut butter, and butter in an electric mixer fitted with the paddle attachment. Beat on medium-low speed until combined. Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip, and set aside.
• Melt chocolate in a double boiler over simmering water. Keep melted chocolate over hot water near work area. Use a small spoon or small paintbrush to coat insides of the paper candy cups with the melted chocolate, making sure to cover the bottom and sides well. Transfer cups to a rimmed baking sheet or muffin tins (which will keep the cups from sliding around). Transfer to freezer until set, about 10 minutes.
• Remove cold chocolate cups from the freezer. Pipe peanut-butter filling into each cup until three-quarters full. Spoon melted chocolate into each cup to cover. Return to the freezer until set, 15 to 25 minutes.

3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY

Steps:

• Prepare a cupcake tin with 6 liners.
• Stir peanut butter and powdered sugar together until smooth.
• Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
• Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
• Cover each dollop of peanut butter with more chocolate and smooth out the top.
• Refrigerate for 1 hour or until chocolate has hardened.
• Remove peanut butter cups from the liners.
• Enjoy!

NUT CUPS

Steps:

• Blend margarine and soft cream cheese until creamy.
• Add 1 cup sifted flour.
• Divide mixture into 16 balls and press into tiny muffins tins.
• Mix filling ingredients together.
• Fill nut cups with the filling mixture.
• Bake at 350 degrees Fahrenheit for 15 minutes.
• Reduce heat to 250 degrees Fahrenheit and bake for 10 minutes or until done.
• Let stand a few minutes before removing from tins.

DARK CHOCOLATE WALNUT BUTTER CUPS

Steps:

• Line the holes of the muffin tin with paper cases and set aside. Heat the oven to 160C/140C fan/gas 3.
• Spread the walnuts out in a single layer on a baking tray and roast for 12-15 mins, or until fragrant and slightly darker in colour. Tip into a small food processor and blitz in 1-min bursts, scraping down the sides between each burst. When you have a buttery, mostly smooth paste, the walnut butter is ready - this may take 5-10 mins. You don't want it to be completely smooth, as it will become too runny to fill the cups.
• Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn't touch the water. Alternatively, do this in the microwave in 30-second bursts. Spoon 1 tsp chocolate into each case, then freeze for 10 mins before adding a spoonful of walnut butter. Push in a few pieces of chopped date, then spoon over the remaining melted chocolate. Freeze for at least another 30 mins, or until the chocolate is firm (the walnut centre will remain gooey), then transfer to a freezerproof container. Will keep frozen for up to a month.

SEA-SALTED NUT BUTTER CUPS

Steps:

• Line 2 mini muffin pans with foil liners.
• In a small bowl, mash banana with nut butter.
• Place chocolate in second bowl. Microwave on high in 30-second increments, stirring after each, until melted and smooth.
• Drop a scant teaspoon of chocolate into each liner, then spoon 1 teaspoon nut-butter mixture on top. Top with about 1 teaspoon chocolate, spreading to cover.
• Sprinkle each with sea salt and freeze until firm.

HOW TO MAKE NUT BUTTER

Steps:

• Preheat oven to 350 degrees F (176 C) and add raw nuts to the baking sheet. If sprouted, nuts won't need as long to roast and benefit from a 5-8 minute roast at a lower temperature (325 F or 162 C). Roast raw nuts for 8-12 minutes, or until fragrant and slightly golden brown. NOTE: You can also leave nuts raw, but the only ones that taste good raw in my opinion are cashews and almonds.
• If roasting hazelnuts, remove from oven once toasted and transfer to a clean dish towel. Rub the hazelnuts against one another using the towel to remove the skins (see photo). Removing most of the skins is preferred (not all will come off).
• Add roasted nuts to a food processor or blender and blend / mix until a creamy butter forms. The nuts should go from whole, to meal, to clumps, to creamy nut butter. This can take up to 10-12 or more minutes so be patient. Scrape down sides as needed.
• Once creamy, add salt (or other add-ins) to taste. Then transfer to a clean jar or container and store in the refrigerator up to 3 weeks (sometimes longer).
• Some other variations include: Cinnamon Raisin Peanut Butter, Cinnamon Hazelnut Butter, Almond Joy Butter, and Super Seedy Sunflower Butter!

HOMEMADE PEANUT BUTTER CUPS

Steps:

• Melt the chocolate in the top of a double boiler. Keep the chocolate warm over low heat until you are ready to start assembling the peanut butter cups.
• Combine the peanut butter, confectioners' sugar, saltines, butter and salt in a bowl and blend with an electric mixer until well combined
• Prepare a muffin pan with 18 paper muffin liners. Add 1 teaspoon melted chocolate to the bottom of a muffin liner. Using the teaspoon, spread the chocolate in a thin, even layer on the bottom and a third of the way up the side. Repeat with the remaining liners. Place the muffin pan in the freezer until the chocolate is set and hardened, about 5 minutes.
• Spread 2 heaping teaspoons of the peanut butter filling in the bottom of a chocolate-coated muffin liner (it should come to below the chocolate line). Top the peanut butter filling with 2 more teaspoons of melted chocolate, spreading it over the top so no filling is visible. Repeat with the remaining liners. Freeze for 10 minutes.
• Serve chilled or at room temperature.

PEANUT BUTTER CUPS

Steps:

• To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
• Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set.
• Meanwhile, mix the peanut butter with the confectioners¿ sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
• Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold.

NUT BUTTER CUPS

Steps:

• 1. Stir flax meal into vanilla almond butter.
• 2. Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.
• 3. Using a small paint brush, coat the bottom and sides of a nut butter cup mold with chocolate
• 4. Place mold in freezer for 10 minutes to allow chocolate to harden.
• 5. Remove mold from freezer.
• 6. scoop a scant teaspoon of vanilla almond butter into each chocolate lined nut butter cup (i use a mini ice cream scoop).
• 7. Place in freezer for 10 minutes to harden.
• 8. Remove from freezer, turn mold upside down and pop nut butter cups out of mold.
• 9. Serve (if any left).