Notes: I highly recommend
this peanut flour! It only contains one ingredient (peanuts), unlike many others that contain added sugar or other ingredients. I have not tried with PB2, PBfit, etc. I do not know how those other types will work. I also don't know how regular peanut butter will work, but I'm guessing it's too wet and sticky to turn out correctly.
You just need the espresso grounds (like
this!), not brewed espresso!
Decaf espresso will also work, if you’re concerned about caffeine. (I like to eat these as a pre-bedtime snack, so I generally use decaf!) As written, the espresso flavor isn’t very strong. For a more prominent espresso flavor, increase the espresso by an additional ½ to 1 teaspoon.
In a pinch, coffee grounds may be substituted for the espresso grounds. Coffee grounds are generally larger than espresso grounds, so the filling will taste a bit grittier.
I prefer my peanut butter on the salty side, so I usually increase the salt by an additional ¼ teaspoon!
Use regular bars of chocolate, not chocolate chips! Chocolate bars melt better and taste smoother than chocolate chips, which often contain a stabilizer to help them hold their shape. I love
Ghirardelli and
Lindt for this!
Flattening the filling ensures the tops of your PB cups are smooth and flat too, not rounded from the sphere poking up out of the chocolate!
Paper liners will better peel away from the peanut butter cups when they’re cold, straight from the refrigerator or freezer! If storing in the freezer, let them thaw on the counter for 5-10 minutes before eating.
{gluten-free, clean eating, vegan, low carb, low sugar}