Opposite Day.
A day when no means yes, naptime is play time, and dessert comes before dinner.
We celebrated Opposite Day once every year when I was in preschool: we wore our pajamas to class, greeted each other by saying goodbye, and circle time became square time. We tried to sing the ABCs backwards, and then all of the students got a chance to be the teachers (yikes). Why the day has such an indelible impression on me that I can remember so vividly all the way back to preschool, I really don’t know. Must’ve been the dessert-before-dinner thing.
Who could forget that?
What’s the opposite of a chocolate peanut butter cup? That would be a peanut butter chocolate cup: a thick coat of peanut butter surrounding a chocolate center.
Best eaten before dinner.
Inside Out Chocolate Peanut Butter Cups
Adapted from Homemade Peanut Butter Chips
- Level 1/2 cup powdered peanut butter or PB2 (48g)
- 1/4 cup virgin coconut oil or cacao butter, melted (40g)
- 4 tsp pure maple syrup (20g)
- heaping 2 tbsp melted semi-sweet chocolate of choice, or Sugar-Free Chocolate (32g)
- mini cupcake liners or candy molds
Combine first three ingredients in a bowl, and stir well to form a paste. Smooth a little under 1 tsp into each of ten mini cupcake liners, going up the sides just a bit. (I put the cupcake liners into a mini muffin tin.) Freeze 10 minutes. Then divide the chocolate evenly among the liners and freeze again. Finally, top with remaining peanut butter paste. Freeze again until solid. If using coconut oil, keep these peanut butter cups refrigerated or frozen. With cacao butter, the candies can stay out at room temp. (I much prefer coconut version, but cacao butter works if you have an allergy.)
Click for: Peanut Butter Cup Nutrition Facts
Question of the day:
Do you remember preschool or kindergarten?
I think one of my favorite preschool activities was making junk art out of cereal boxes, milk cartons, and toilet paper rolls. But I also really liked the scented markers… I would get the markers a little too close, and they often sent me home with a rainbow nose. Not sure my mom was all too happy about that.
Link of the Day: 8 Healthy Fathers Day Recipes.
Hi Katie!
Just curious if regular peanut butter will work for this recipe? If so, how does the recipe need to be modified. If not, curious why…
Thanks so much–LOVE your recipes!!
Jennifer
This is what another commenter had to say about it:
Okay, granted I can’t compare to the original recipe, but I’d say I had success with my modified version =) Hope it’s OK that I played around, Katie!
I used 6T regular peanut butter (the kind that’s just peanuts) and used 2T of coconut oil instead of 1/4C figuring the fat from the PB would make it for it. I’d say it was a total success. Reminded me of a recipe for vegan “fudge” that another blogger makes that is really more like a PB cup.
Holy cow! These look fantastic. I am forever working with my patients to come up with alternative healthy dessert recipes. This site looks like a great resource. Thanks so much. I just made an oatmeal, cashew butter, coconut and chocolate chip bar that is Delish! Thanks for your ideas. Warmly, Mary Purdy, Integrative Registered Dietitian
i need to make a batch of the coating just to eat by itself! peanut butter+agave always makes my mouth super happy.
Wow so tasty! Have been experimenting with different types of peanut butter, not feeling too guilty as coconut oil is super good for you. Excuses!
Do you think I could use agave nectar or honey instead of the maple syrup? I wanna make them but don’t have any on hand!
I haven’t tried honey, but agave would be fine.
when you make your inside out pb cups did you use the PB2 or powdered peanut butter? and also for the pure maple syrup, does it have to be healthy, considering your nutrition facts? I would love to try to make these-
question about this inside chocolate layer. do you melt the chocolate chips (or sugar free choc bars if made) or do you just sprinkle the chocolate pieces ontop of the pb layer? the pic looks as if the choc layer had been melted? but you don’t explicitly state that. thanks
Yes, melt the chocolate first. Or not… Either way should be fine!
thanks, actually saw that in ingredient list she says melted choc chip….after i reread like 10 time and had missed it ;-). made them last nite, awsum for sure!!! she does a fab job with the photoshoot. the pic i took to send to my daughter was so blurry; my good camera was out of battery & cell phone didn’t cut it! hats off to katie’s beautiful true to life pics!
i made these with the raw cocoa butter which i ordered online. i waited with great anticipation for it to arrive. katie said that she much preferred the taste of the coconut oil to that of the cocoa butter. having done it both ways, i agree!! i was very curious to try the cocoa butter. it may have had a more authentic candy quality to the character of the cup and will not melt at room temperature, but the complex sweetness of the coconut oil was lacking. good thing i didnt order a lot of the cocoa butter…..from now on i will make with the coconut oil i don’t have any allergy issues it was more an issue of curiosity.
I tried these with coconut oil, but it’s a bit too coconuty for me. Can I use vegetable oil?
Just made a batch of these after eyeing them up for a couple of weeks. I was intimidated by the candy making aspect but it is soooooo easy. The hardest part was separating the mini cupcake liners!! I will have to keep making them a secret because I made one batch and my family devoured them. Yum!
Hi katie, I was wondering could you make these chocolate peanut butter cups with any other oils beside coconut and cacoa?