I used ordinary cup cake cases to make these (not muffin cases as they would be waaaaaaaaaay to big) but I'm thinking that the next time I make them (oh yes, there will definitely be a next time) I will use the small petit four cases, as that way they will be bite sized and I will be able to make a whole lot more of them. With using the cupcake cases I managed to make seven, so I think the smaller cases is the way to go. But nevertheless, this is how you make these sexy beasts.
Makes 7 cupcake sized chocolates
Equipment needed: a freezer
- 1/2 cup coconut oil, melted
- 1 1/3 cups raw cacao powder
- 8 tbsp maple syrup or agave syrup
- approx 7 tbsp peanut butter (use raw if you want the recipe to be completely raw, or roasted if you aren't particularly bothered)
Firstly melt the coconut oil. I was lucky because it's very hot here at the moment, so my jar of coconut oil was already in a liquid state, however if yours is solid then I recommend putting your required amount of oil in a bowl (preferably a thin plastic one) then in a separate bowl, pour some hot water about an inch deep and place the bowl containing the oil in the bowl with the hot water until the oil melts. Does that make any sense? I hope so.
Next mix the cacao powder in with the melted oil and add the syrup of your choosing.
Coat the bottom of the cases with chocolate ensuring that the chocolate mixture is coated a bit up the sides too, essentially creating a sort of bowl of chocolate. Place in the freezer for ten minutes.
Ensure the other half of the chocolate is still melted. It may be helpful to make the chocolate in two batches. Scoop the chocolate over the peanut butter, making sure it reaches the edges of where you raised the first lot of chocolate to.