These giant no-bake peanut butter cups are highly addictive. You have been warned.
One evening, a few weeks ago, my bestie and I felt like baking ourselves a treat. So we went in search of a simple baking recipe that even the most incompetent of bakers could follow. Baking is not our forte due to lack of precision on our parts. During our search, we came across Detoxinista’s No-Bake Peanut Butter Cup Bars and decided to give them a try.
There was not a single piece of bakeware in our home so we made the bars on a dinner plate. We then proceeded to add too much maple syrup, burn the coconut oil and generally fail to produce dessert for ourselves. The end result was a flat, malformed, giant no-bake peanut butter cup that we referred to as our “flat-turd cake”. It was, however, incredibly delicious.
The following week, having polished off our turd-cake, we made another round. This time inside a muffin tin I managed to take from my parents’ place. Thanks Mum! We adapted Detoxinista’s recipe by changing some of our measurements for the chocolate topping layer, sticking to the traditional peanut-butter cup form as opposed to bars and sprinkling some toasted coconut on top.
If you make these giant no-bake peanut butter cups snap a photo and tag me @diningtoknow. I would love to see how yours turn out! Finally, share this post with all your friends, if it pleases you.
Giant No-Bake Peanut Butter Cups
For the Crust
- 3/4 cup ground almond meal
- 2 tbsp. cocoa powder
- 2 tbsp. maple syrup
- 1 tbsp. coconut oil
For the Peanut Butter
- 1/2 cup natural crunch peanut butter
- 2 tbsp. maple syrup
- 1 tbsp. melted coconut oil
- 1 tbsp. brown sugar
- 1/2 tsp. sea salt
For the Chocolate Topping
- 1/2 cup cocoa powder
- 1/2 cup melted coconut oil
- 6 tbsp. maple syrup
- 1/4 cup toasted or raw desiccated coconut
- Grease your muffin tin with room temperature coconut oil.
- Combine all ingredients for the crust until a dough begins to the form.
- Press it firmly into the bottom of each muffin cup and place in the freezer while you make the peanut butter layer.
- Combine all ingredients for the peanut butter layer. Remove muffin tin from freezer and add peanut butter in equal amounts to each cup. Place in the freezer again while you make the chocolate topping.
- Combine all ingredients for the chocolate layer. You can do this in a sauce-pan over low-heat in order to achieve a smooth chocolate sauce.
- Pour your melted chocolate into each cup and place in the freezer one final time. Let sit for at least 20 minutes.
- Before serving you might want to thaw them slightly. Personally, I like to eat mine cold and crunchy!