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 prefer my peanut butter filling 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 into discs ensures the tops of your PB cups are smooth and flat too, not rounded from the sphere poking up out of the chocolate!
If the filling sticks to your palms and fingers, pour a little neutral-tasting oil (like canola) onto a paper towel, and rub that paper towel on your palms and fingers. The filling shouldn’t stick any more! (And remember to do that in between shaping each bit of filling!)
To keep your bowl of melted chocolate warm, (a) turn on an electric pancake griddle or a metal panini press {I don’t have the former, so this is what I use!} and (b) place a washcloth in between the bottom of your bowl and the electric griddle or metal top of the panini press. If you use this set-up, your bowl of chocolate should stay warm and at the same consistent temperature, which makes assembling your ultimate healthy dark chocolate peanut butter cups so much easier. (They’ll also look prettier! If you let the bowl of chocolate sit on your counter and periodically reheat it, your peanut butter cups will look speckled.)
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.
For more tips and information, please see my blog post above! {gluten-free, vegan, clean eating, low carb, low sugar}