Nutsóla Peanut Butter Cups

A recipe for some not-so-average peanut butter cups!

As you may know by now, my love for Nutsóla has only grown deeper because of just how versatile their superfood mixes are. I just cannot stop creating with them! I cannot talk enough about how SIMPLE and CLEAN their ingredients are, I’m sure you’re all sick of hearing about it but seriously, if you haven’t checked them out already and are interested in trying, you can use my discount code ‘natalie15’ at checkout for 15% off your order! I promise IT’S WORTH IT!

This time I’m using a new flavor that I’ve yet to try (pictured above)! They have three flavors available: Peanut Butter, Cacao Almond, and Vanilla Almond. I have used the Peanut Butter & Vanilla Almond, both of which I love, and now I’m trying out the Cacao Almond which I’m super excited about – spoiler alert, it’s delicious too! So keep on reading to see what I came up with!

This recipe was inspired by a recipe that my mom and I usually make around Christmas that has a peanut butter “cookie” crust with a mini Reese’s peanut butter cup pushed into the center of it. I decided to use Nutsóla as the crust, and some smooth creamy peanut butter in the center in place of the Reese’s cup!

Ingredients

  • 1 bag of Nutsóla Superfood Mix – flavor of your choice
  • 2 tbsp water
  • 1/2 cup smooth peanut butter
  • 2 tbsp coconut oil (melted)

Just a heads up- this part may take a little improvising on the baker’s part. I used some random tools to make this all happen. You can use what works for you but if you have a muddler, or something of the like – even a peanut butter cup in a wrapper – you will need something to press into the mix to make a divot in the center where you will eventually fill with peanut butter.

Method

  1. Preheat oven to the lowest setting, mine was 275F.
  2. Grab a mini muffin pan & *lightly* grease it.
  3. Dump Nutsóla mix into a large bowl & add 2 tbsp of water. Mix well.
  4. Fill ALL of the mini muffin cavities full of Nutsóla mixture.
  5. Grab utensil of choice, and pack the mixture into the cavities making sure the entire cavity is filled even up on the sides.
  6. Place into the oven for about 45 minutes to an hour. Depending on the heat of oven the time may vary so make sure you check them throughout.
  7. Remove and let cool.
  8. Once cool use a toothpick to go around the outsides of the cups to loosen them so they will lift out effortlessly.
  9. Line a baking sheet with parchment paper & transfer the Nutsóla cups.
  10. Whisk together peanut butter & coconut oil in a bowl.
  11. Carefully pour the peanut butter into the center of the Nutsóla cups.
  12. Transfer baking sheet to the freezer for about 20 minutes for the peanut butter to solidify.
  13. Store in a cool place!

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