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Peanut Butter Cups



200g dark cooking chocolate

1 Teaspoon plant-based oil

125g peanut butter creamy or crunchy

1 Teaspoon Marmetube raspberry

20 paper mini muffin ramekins


  1. Break apart chocolate or hack into pieces and put into microwave together with oil

  2. Heat chocolate for one minute at 600W, stir and heat in intervals of 30 seconds, until it is completely molten and even.

  3. Hold a mini-muffin-ramekin in one hand, fill with liquid chocolate and turn the ramekin so the chocolate spreads 1 cm high around the sides

  4. Put ramekins into freezer for 5-10 minutes and prepare the peanut butter filling in the meantime

  5. Heat peanut butter in a bowl in microwave until it is molten. Add Marmetube raspberry and stir

  6. Take ramekins out of the freezer and fill with ¾ teaspoon of the peanut butter filling, smooth with a knife

  7. Put form back into freezer for 5-10 minutes

  8. If the molten chocolate should have become viscous in the meantime, heat it again at 600W and stir

  9. Cover the layer of peanut butter with a teaspoon of chocolate

  10. Put peanut butter cups in the freezer for 10-15 minutes until the chocolate becomes solid. Put everything into the fridge for an hour until they have become completely solid

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