Well well well, it’s Monday (night.) Monday after St. Patty’s Day, which means there may have only been one productive day this weekend and that’s sure not enough, now is it.
Surprisingly, or not, cause it was cold, rainy and crazy windy in these parts, we didn’t do much of anything on Saturday except for a major cleaning party. We.are.so.cool.
I would’ve felt like a loser, except I don’t measure my coolness by how wasted I can get, and I had a super duper clean house come Saturday night, and that feels fantastic! Hangovers, not so much. Though, I did enjoy myself one of these.
Making homemade peanut butter cups was just the tip of
the iceberg a real nice weekend.
Easy as pie (pun intended) I think I might make these for every single holiday/birthday/anniversary and perhaps a few special weekends in between.
Cause they are Ah.Ma.Zing!!!
Everything I’d hope for in a homemade peanut butter cup, loads of chocolate, peanut butter goo oozing from each bite, and, AND a pie crust holding everything together in a crunchy salty nutty sweet bowl.
With only honey to sweeten, and of course the chocolate, these babies won’t overload you with a sugar coma following consumption, but they will blow your mind with flavor.
And perhaps make you question if you should open shop, sell nothing but these with various chocolate and nut butter flavors. <– Great idea. But we shouldn’t all quit our day job, right?! (Wrong, I for one am totally cool with everyone working for themselves and with others, not necessarily for others. Whatever floats your boat – and pays the rent. :))
Seriously though, you may want to make these for everyone and their mom’s best friend, ’cause they’re the kind of treat that wants to be shared.
Practically flirting with you in that cute little tart shaped skirt (Bed Bath & Beyond, 50 cents a pop), homemade peanut butter cups are easy on the eye and the waistline. Helping you to fit into a cute little skirt too.
The secret is the dates.
Dates are fiberful, sweet and chewy, lending to treats a malleable, luscious, consistency that is nothing short of total satisfaction.
Date treats make me eat less treats.
And now the secrets out. Share it with someone you love (or like, or think is cool, or if you’re looking for new friends.. well you catch my drift.)
What’s your favorite dessert?
peanut butter cup pies
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients (2 – 4 servings)
- 1/2 c. nuts, pistachios, almonds, walnuts, cashews (pick your fav) – toasted (optional)
- 1/2 c. oats, toasted (optional)
- 1 1/2 T coconut oil
- 1 T honey
- 8 dates, room temperate
- pinch cinnamon and salt
- ~1/4 c. natural peanut butter
- ~5 oz. chocolate (dark or milk), melted
Note: I used mini tart pans I bought from Bed, Bath & Beyond for .50 cents each, but a mini cupcake pan would work well, or hand formed is just fine. If you want to lightly toast the nuts and oats, you can do it in a dry skillet over medium heat, one at a time.
In a food processor pulse the dates until they form a paste. Room temperate dates work best for this.
Place the dates into a separate bowl. In the same processor pulse the nuts until they are ground texture. Repeat with the oats. Then combine everything (dates, nuts and oats) back in the food processor.
In a small skillet (same skillet as used for toasting) heat the oil and honey. Heat until melted then add to the food processor. Add cinnamon and salt and pulse until everything is combined.
Use your hands to press about 1 tsp of the crust into the tart mold, making sure to cover the bottom and at least halfway up the sides.
Then add the peanut butter, about 1/2-1 teaspoon into each tart.
Last you add the melted chocolate (set a bowl with chocolate, broken into chunks, over a saucepan of simmering water, not letting the bottom of the bowl touch the simmering water, until the chocolate melts, about 5 minutes, give it a good stir.) Spoon the chocolate over the top of the peanut butter cup, about 1 Tbsp per cup.
Set in refrigerator until set, about 20 minutes.