Melt the enjoy Life Chocolate Chips in a bowl in the microwave on High in 30 second intervals, stirring after each until the chocolate is completely smooth. This will take 3-4 cycles. Transfer the melted chocolate to a ziptop bag or piping bag. Cut a small amount off the tip of the bag and fill your chocolate cup molds halfway.
Pipe the nut butter directly into the half-filled mold until the chocolate is almost all the way to the top. If you wind up with points sticking up out of the nut butter, gently pat them down with a damp fingertip. Pipe enough chocolate in the mold to cover the nut butter without overflowing in the mold. Tap the mold on the table gently to smooth the backs. Cool in the freezer until hardened, this will make them much easier to pop out of the mold.
White Chocolate Nut Butter Cups
If you are making the white chocolate cups, add the sprinkles to the molds first, then pipe in the chocolate and nut butter as directed above.
Sweetened Nut Butter
You can sweeten your nut butter to your liking but this is my preferred ratio: • 2/3 cup Nut Butter (plain, smooth, no added ingredients - if you make your own, that's even better - should be kind of runny) • 2-4 Tbsp Honey (4 is pretty sweet, start with 2 and work up from there if you think it needs it) •1/8 tsp Salt
Stir everything together until you have a thickened nut butter. The honey will cause the runny nut butter to seize up a little (just like adding water to chocolate). This makes it much easier to pipe into the molds, as well as keeping it from oozing out once you bite into the chocolates.
Transfer the nut butter to a piping bag (I like to fit mine with a large open tip for easier and ore accurate piping but it's not necessary). Cut off the tip and pipe into your prepared molds/shells.
White chocolate is rarely pure paleo (most contain dairy). If you can't eat dairy, stick to the semi-sweet chocolate from Enjoy Life.
Recipe printed from Our Paleo Life - http://www.ourpaleolife.com/