Disclosure: By posting this recipe for java peanut butter cups, I am entering into a sponsored recipe contest through Kohana Coffee in which I am eligible to win prizes. I was not compensated for my time.
If you went to the grocery store with a rumblin’ tummy and were staring at the candy rack – what would you be tempted to buy? For me, it’d be the reese’s peanut butter cups calling my name. They’ve been my favorite since I was a kid. Though any chocolate bar or treat would probably do; I’m definitely more of a chocolate lover than a fruity candy fan.
I have a friend whose favorite candies are those conversation hearts and candy corn. What weird candy world does she live in?!
Anyway – back to my love for peanut butter cups, because that’s what inspired this java peanut butter cup recipe.
Don’t get me wrong, the store bought candies are delicious. And I do buy them occasionally. But processed candy doesn’t always jive well with my family’s health goals.
A few months ago I decided to try out a recipe I found online for minimal ingredient homemade peanut butter cups. They were fab, but had far too much powdered sugar and butter for my liking.
So of course, I set out to make my own version that was a bit healthier. I wanted to create a recipe that would have just a few ingredients (because simplicity is awesome), that was vegan (because it’s just nice to have options for those who do follow a vegan diet), and that was maybe slightly more nutritious than the average peanut butter cup.
I started playing around with the idea of adding some beans to the peanut butter filling. I figured it worked for my butter bean blondie batter, so it’d probably work in this too. And then I added in dates for a natural sweetness, which means I didn’t have to toss in any added sugar.
It tasted yummy, but the filling was a little dry for my liking. I was missing something to pull it all together.
That is until Kohana sent me some cold brew concentrate to play around with for a recipe contest. Could this be the answer to the right texture filling?!? Could I make java peanut butter cups?!
A little cold brew concentrate pulls the filling together wonderfully to make these. It’s got a rich chocolate and coffee flavor, like an elevated grown up version of your favorite childhood treat.
I made 12 somewhat giant sized java peanut butter cups (I realized I’m a bit heavy handed with spooning the chocolate), but you could also use a mini muffin tin with mini baking cups to make a double batch of smaller ones.
Nutritionally, these won’t replace your healthy snacks or anything. But big ‘ol peanut butter cup will run you around 225 calories, with 4 grams of protein and 4 grams of fiber – all made with just 5 minimally processed ingredients. That’s a win in my book for candy.
Give it a try and be sure to pop back over to let me know what you think!
A tasty chocolate and coffee peanut butter cup treat that comes together with just 5 simple ingredients.
- 10 ounces semi-sweet chocolate chunks (I used Enjoy Life for a vegan option)
- 1/2 cup butter beans (or chickpeas)
- 1/2 cup natural peanut butter (I used Teddie's)
- 12 deglet noor dates (the smaller ones compared to medjool - about 3/4 cup whole packed)
- 1/3 cup cold brew concentrate (I used Kohana)
Line a muffin pan with paper baking cups.
Melt half of the chocolate. I prefer to do so in a bowl in the microwave – just place the chocolate chunks in a bowl and start microwaving for 15-30 seconds at a time. Stir in between rounds to ensure uniform melting and avoid burning. (It only takes maybe 1-1.5 minutes of total time). You can also use a double broiler method if you prefer.
Spoon a little chocolate into each of the baking cups. Place muffin tin in the freezer so chocolate can solidify while you move to the next step.
Place butter beans, peanut butter, dates, and coffee in a food processor. Run the processor on a lower setting for about 20 seconds. Scrape down the sides of the food processor then pulse again a few times, until the mixture looks creamy and well-combined.
Remove muffin tin from freezer and spoon a little filling into each baking cup. Place back in the freezer for a few minutes, then flatten the filling with the back of a spoon. (When the filling is cold, it’s easier to flatten without it sticking).
Melt the remaining chocolate and use it to top each peanut butter cup. Place back in the freezer for 10 minutes or so to solidify. Enjoy now, or keep in an airtight container in the fridge for several days.
Nutrition facts (approximate per serving):
228 calories, 12 g fat, 6 g sat fat, 86 mg sodium, 26 g carbs, 4 g fiber, 19 g sugar, 4 g protein