3-Ingredient Nut Butter Chocolate Cups

1. Add chocolate to a heat-proof bowl and melt over a pot of simmering water.

2. Once melted, remove from heat and add peanut butter and macadamias, mix well until silky and even, pour between 10 mini silicone cups, and set in the freezer.

3. To finish, top with the extra melted chocolate.

4. Store cups in the fridge or freezer if you don’t want to eat them all in one sitting.

Notes

1. If you don’t have scales, use three-quarters of a 100g block of dark chocolate for the cups.

2. You can swap the peanut butter for any nut butter, such as cashew, macadamia, almond, tahini, or sunflower butter; roasted and runny varieties work best.

3. Use nut butter with only two ingredients: nuts and salt for optimal results.

4. Optionally, add a swirl of salted caramel chocolate on top for enhanced appearance.