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Maple Pecan Butter Cups

Who doesn't like nut butter and chocolate? My husband doesn't like peanut butter because of a peanut butter puke when he was a kid but other than that I rarely hear someone say they don't like a good nut butter cup! I mean Reese's peanut butter eggs are basically like crack. Since I try to avoid eating too much of that processed stuff, I decided to make my own version of this Easter treat. You can take many variations with this...Use different nut butter, use white choco chips, pick a different shape mold...but I decided maple (cinnamon) dark chocolate cups shaped like little bunny butts were the way to go for me!

I use Enjoy Life vegan chocolate chips because honestly, they are my favorite chocolate chips. I'm not vegan but the ingredients in their chips are solid and they taste delicious. By all means, use whatever kind of chocolate chips you want. Also, I made my own pecan butter because why not? You can use store bought and even if it isn't maple flavored you can always stir in a little maple syrup! One reason I made my own is that I wanted the filling to be very thick. Usually, when I make nut butter I add a little coconut oil to help make it smooth and thinner but for these I wanted it to be a more doughy, thick texture.

I got my mold at Michaels for 40% off. I can never believe the sales they have in that place. Even before the holiday is over they put themed things on sale like crazy! Everything easter was 40-50% off. I just couldn't resist these! They're so cute! Another thing you can use to make these is mini muffin cup liners. Just don't fill them all the way up obviously but they will work just the same.

Bunny butt chocolate nut butter cup

Ingredients

(Makes 12-14)

1/2 cup Enjoy Life Dark chocolate chips

1 TBSP coconut oil

2 cups pecans

1 tsp cinnamon (add more if you like cinnamon)

2 tsp real dark maple syrup

Pinch of sea salt

Directions

  1. To make pecan butter- In a small (2 cup) food processor process pecans on high for about 5 minutes, pausing every minute or so to scrape the sides. The nuts will start out grainy and separate but will begin to get smoother with time. Remember this will come out thick without adding oil, which is really good for these cups. *

  2. Heat chocolate chips and oil in the microwave for about 20 seconds at a time, stirring in between, until smooth.

  3. Spoon about 1 tsp into the mold and spread all the way up the sides and into all the crevices. **

  4. Place in the freezer for a few minutes (until hard) then add nut butter almost to the top of the mold. Top off with more melted chocolate, making sure to spread to the edges.

  5. Place in the freezer for about 10-15 minutes and carefully remove from the molds.

  6. Keep in the fridge or freezer and enjoy!

*You can use a bigger food processor but I find it doesn't grind as well when it's such a small amount. Also, I only used about half of my pecan mixture. I like having it leftover though!

**To give you an idea of how big my molds are- They fit about 4 tsp of water in each cavity.

Maple pecan butter chocolate cups

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