The chances of finding someone who hasn’t unapologetically devoured a package of chocolate peanut butter morsels at some point in time is as likely as a snowstorm in the Sahara.
And, yes, making a batch of homemade better-for-you cups filled with creamy peanut butter goodness is far from a high-flying feat. Plus, you get the chance to elevate them with exciting add-ins such as spices, crunchy cacao nibs, and a whisper of salt. If you don’t want to use peanut butter, almond butter works great too. Or if you want these to be nut free, employ sunflower butter.
For the most antioxidant goodness, choose chocolate that contains at least 70 percent cocoa.
Place 16 mini-muffin silicone or paper cups on baking sheet or large cutting board. You can also stuff them into a mini-muffin cup tray.
In heatproof steel or glass bowl, place chocolate, 2 Tbsp (30 mL) coconut oil, cinnamon, and cayenne (if using). Set bowl in pot filled with about 1 in (2.5 cm) water (be sure the bowl does not touch the water). Bring water to a slight simmer and heat chocolate, stirring often, until smooth. Stir in cacao nibs, if using. Turn off heat and leave the pot on stovetop to keep warm. Alternatively, combine chocolate, coconut oil, cinnamon, and cayenne in microwave-safe bowl and cook on medium power in 15-second intervals until melted, stirring well in between each interval.
In separate bowl, stir together peanut butter and remaining melted coconut oil.
With small spoon, scoop in a little melted chocolate to cover the bottom of each mini-muffin liner. Place in freezer for about 5 minutes or refrigerator for about 20 minutes to slightly set. Divide peanut butter among muffin cups and place remaining chocolate over peanut butter to cover. Sprinkle on flaky salt if using. Return to freezer or refrigerator until cups are set. Keep chilled in refrigerator until ready to serve.
This recipe is part of the Scratch Batch collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
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