I love nut butters. I love chocolate. I’m wishing it wasn’t 9PM so I could go make some of these now.
If you’ve not made nut butter cups before, I think you’ll be surprised with how easy it is. Like anything else homemade, they taste so much than any store bought version I’ve had.
These treats are perfect for packed lunches, dessert after supper, or accompanied with your morning coffee. Yes, I admit, I’ve had these while cooking up my breakfast.
Chocolate Caramel Pecan Cups
1 cup chocolate chips (I love these because they’re nut, soy, and dairy free)
4 teaspoons coconut oil
1/2 cup coconut oil
1 cup cacao powder
For all other nut butter cups, replace the pecan butter with 6 tablespoons of your favorite nut butter (we love cashew butter cups).
In a double broiler (I place a glass bowl that fits into/on a small pot), place chocolate cup ingredients over medium-low heat and melt. Take care not to burn, be patient.
Meanwhile, mix filling ingredients (except caramel) together in small bowl.Shape into disks that will fit into molds/ paper cups with enough room for top chocolate layer to melt around. In other words, you want a “cup” of chocolate to form around your filling disks.
Using silicon molds or small paper cups, pour enough of the melted chocolate in the bottom to cover. Allow to sit a few minutes to harden. Place nut butter disk on chocolate, cover with caramel. Pour another layer of chocolate on top. Chill and enjoy.