I wanted to make gluten free peanut butter cups, but I do not eat peanut butter very often and the Trader Joe’s peanut butter my husband uses is made in a factory shared with wheat. So, I opted to create walnut butter cups instead. First, I created a walnut butter recipe sweetened with agave syrup, making a great peanut butter substitute. I share both recipes with you below. Anything chocolate makes my day! How about you?
Instead of using peanut butter, these cups are made with homemade walnut butter, which is full of antioxidants, and very rich and creamy.
For the Walnut Butter Cups
- Make the walnut butter recipe below and set aside.
- In a double boiler melt chocolate morsels. Be careful not to overheat.
- Remove pan from heat, but leave the double boiler in tact.
- Place paper cups in a dish, baking pan, peanut butter cup mold, or on a cookie sheet.
- With a spoon fill each cup to about 1/3 full.
- With hands form a small portion of the walnut butter into a ball of flattened ball, about 1/2" x 1/4" or 1/3" round.
- Place the ball into the chocolate that is already in the cups. You can also place a glob of it in, about a little less than 1/3 of the paper size, (avoid touching the edges of the paper). Push downwards a little bit, but be careful not to push it all the way to the bottom.
- Top with additional chocolate.
- Refrigerate until hardened, about 1 hour.
For the Walnut Butter
- Add walnuts to food processor and top with melted butter, agave syrup and sea salt.
- Blend until a butter forms.
- Scrape into a left-over container and seal.
- Refrigerate any unused portion.
*(EnjoyLife makes semi-sweet morsels that are gluten-free and dairy-free.
The walnut butter may be substituted with peanut butter or almond butter.
As of this writing Nestle's milk chocolate morsels are gluten-free, but you should always check labels.
I used 2" paper candy cups (1-1/2" inch at the top; 1" at the bottom). I purchased a package of 200 in the dollar isle at True Value Hardware.
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