BOO! Here at Square Root, we are very excited for Halloween - I have a major sweet tooth and created four new 'candy' recipes that we will be sharing all month long here on our blog and social media.
We are starting our Halloween Candy month with homemade Nutnola Butter Cups - our twist on the classic Reese's PB Cup!
Makes: 10 cups
Ingredients
-
6 oz dark chocolate
-
5 teaspoons coconut flour
-
Candy eyeballs
Instructions
- Melt chocolate in the microwave. (You won't use all of this! Half will be used at the end.)
- Add 1 heaping teaspoon to each cup and use the spoon to push/spread the chocolate all the way up sides of each liner.
- Set in freezer for 5-10 mins.
- Add nutnola butter and coconut flour to a small bowl and mix until smooth, place ½ tablespoon of the mixture in each cup on top of the chocolate.
- Set in freezer for 5-10 mins.
- Spoon about 1 teaspoon of melted chocolate on top of the nutnola butter, making sure you cover all of the filling.
- Top with candy eyes for SPOOKY cups!
- Freeze for 5-10 minutes until chocolate is solid.
This recipe was adapted from https://www.ambitiouskitchen.com/.