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Espresso Cocoa Nib Peanut Butter Cups

  • Author: Strudel
  • Yield: 12 1x


  • 1 1/2 cups dark chocolate, chopped
  • 3 coconut oil
  • 1/4 cup Espresso Nib Peanut Butter
  • 2 Tablespoons powdered sugar
  • Kosher salt


Place 12 small baking cups in an 8 x 8 baking pan, and set aside.


Put the chocolate and coconut oil in a microwave safe bowl, and place in microwave. To melt, cook on half power for 30 seconds, then stir – chocolate will not be melted at this point – and repeat, continue cooking/stirring until the chocolate is completely melted.


Pour about 3/4 teaspoon of chocolate in to each of the baking cups (I used my smallest cookies scoop, and just didn’t fill it entirely), and place in the fridge. Allow to harden for about 10 minutes.


In the meantime, place the peanut butter and powdered sugar in the bowl of a stand mixer, and mix until fully combined. Be sure to taste – this was plenty sweet for me, but if you’d like yours a little sweeter, add a bit more powdered sugar.


Roll the peanut butter in to 12 small balls –about 3/4 tablespoon or so each. The dough will be a little bit sticky, but if you very slightly moisten your hands, it’s easier to work with.


Remove the cups from the fridge – they should have firmed up by now – and place a ball of peanut butter on each. Flatten down each dough ball, and then cover with melted chocolate, so that it covers the peanut butter entirely.


Sprinkle with a bit of kosher salt, and place in the fridge for about an hour, to fully firm up.


These candies may get a little melty if stored on a countertop (especially in a warm house), so you may want to store in the fridge. Also (personal opinion here), they’re extra delicious when cold from the fridge.