The recipe is simple.
Pour a bowl of peanut butter over your favorite sweet treat.
The ingredients, including sugar, water and salt, are all ready to go.
However, before you get to mixing them, you should ensure that they are all thoroughly chilled before mixing.
In the video below, I’m making a very simple peanut butter recipe that is perfect for a quick weeknight meal.
The recipe is easy and requires only three ingredients: peanut butter, sugar and salt.
I used a small bowl for the peanut butter and it’s all well and good.
However you make it, you’ll need to make sure that you don’t overdo the peanut bits, as they can add up quickly and will taste salty if you use too much.
This recipe can be made in advance and is ideal for making a quick batch of peanut butters for a snack or even a quick treat to go with your favourite desserts.
The ingredients are all well-stocked with peanuts and peanut butter flavoured options for each of the six ingredients.
For a more complicated recipe, I like to add in a little peanut butter flavour to each peanut butter.
You can add some cocoa powder to the recipe as well.
You can easily add in extra sugar to make a more decadent recipe.
If you’d like to make the recipe gluten-free, use the gluten-Free version of the recipe below.
I used to make this recipe with coconut flour and almond flour, but these ingredients are no longer available.
I decided to switch to coconut flour because it is cheaper, easier and tastes much better.
If you’re looking for a different way to make these peanut butter cakes, I’d highly recommend the Peanut Butter Cake in a Cup, a delicious peanut butter cake that you can make with just five ingredients.
It’s super simple to make and you’ll be looking forward to adding more chocolate to your cupcakes.
Peanut Butter Chocolate Cake in an Empty Cup Ingredients: for the flour: 2 tablespoons coconut flour, plus extra for dusting the bowl for the almond flour: 1/2 cup of plain almond flour (or any other flour you like) for the filling: 1 cup of non-dairy milk (I used whole milk) for the filling, peanut butter chips: 1 large (3 oz) bag of non, non-flour chips (I use Uno’s) in a food processor, blend until the mixture is a creamy consistency.
in the bowl of a stand mixer fitted with the paddle attachment, mix together the coconut flour with the almond and non-sugar ingredients until the mix is smooth.
add the peanut sauce (you can add extra if needed), almond milk, non, peanut sauce, coconut flour mixture and mix until smooth.
add the cocoa powder and mix the dough into a ball, making sure it is evenly distributed throughout.
to the bowl, add the chips and mix thoroughly.
pinch the dough together with a rubber spatula and flatten into a round.
fill a cupcake tin or tin with a 1.25cm diameter or larger and press down to fill.
bake at 350°C (160°F) for about 30 minutes.
remove from the oven and let cool slightly before slicing.
for a more elaborate peanut butter chocolate cake, I have found that coconut flour is ideal because it can be stored in a bag for a few days.
I’ve also used coconut flour for my other chocolate cake recipes so I’m not too worried about it freezing.
recipe notes: I used regular almond flour for this recipe and the coconut flavoured chocolate chips were just as good.
I also added some chocolate to my chocolate cake as part of the icing.
