Updated: May 7, 2020
Sorry if you don't understand what 'boujee' means but according to the Urban Dictionary, this is the official definition (please see below):
An abbreviation of the French "bourgeois." A critical term used to describe people, things, and places that are definitively high-class. Something that is affected, inauthentic, gentrified, exclusive, and/or otherwise sheltered from the dirt and grime of the real world.
Example 1: Dick: Wanna go into the city? Jane: Yeah, I've gotta get out of this boujee town. It's become so gentrified ever since the new homeowner's association plowed on in. Let's get some tacos from that dude at the corner of Market and 6th.
See more here: https://www.urbandictionary.com/define.php?term=Boujee
I have recently fallen back in love with peanut butter cups because they are just so dang tasty, like there is no replacing this awesome flavour combo. I decided to make one whilst PK was away in Reading the other day, and because so many of you dig this flavour 'collab', here is my recipe!! Now these nut butter cups are boujee because I didn't use peanut butter, I used (their more expensive and apparently more high-in-fibre cousin) almond butter and also Maldon Sea Salt Flakes. Ever since PK and I watched MasterChef the Professionals, Chef Dean Banks has inspired us to use more sea salt flakes (only from Maldon ofc) in our baking/cooking. I also added dried coconut bits to some of the cups so don't try to tell me they aren't fancy. I enjoy my nut butter cups to be more on the salty side so that it goes well with the sweet chocolate but do skip the salt if you prefer not to have it too salty. Hope you enjoy this as much as I did, and if you try other toppings or flavour combos, do let me know 😊
I bought my 1kg tub of almond butter and my 300gr of dried coconut from Bulk Powder, this is definitely not sponsored but they have loads of healthy baking ingredients at a bargain price so if you want 25% your first order, this is my referral link LMAO https://referme.to/Vw7BoMo
Serves: 12 cups
Difficulty: Level -1
Wow factor: ⭐️⭐️⭐️⭐️⭐️
300gr best dark chocolate for baking (you can change this to milk chocolate too if you wanted to)
150gr almond butter
(Optional) Maldon Sea Salt flakes
(Optional) Toppings such dried coconut
Prepare a 12-cup cupcake tin with 12 cupcake liners.
Melt the dark chocolate with your method of choice (bain marie or 30-second bursts in a microwave, stirring each time you take it out to check the consistency. Don't forget to chop the chocolate up into tiny pieces before you put it in the microwave if you have decided to use that method).
Spread 1 tablespoon of chocolate in the bottom of each cupcake liner.
Now drop 1 to 2 teaspoon of almond butter right in the middle, on top of the chocolate.
If you want to add some dried coconut, this is where you can add it, on top of the almond butter. Add maybe 2 or 3 small dried coconut pieces, and make sure to gently push it down.
Sprinkle some of that fancy as hell sea salt flakes on top.
Go back to your chocolate and cover the salt and almond butter (might only need 1 tablespoon, might need 2). Don't forget to flatten out the top.
I also added 1 more tiny piece of dried coconut on top just to highlight which nut butter cup has coconut and which one doesn't.
Refrigerate until the chocolate has hardened.
Remove the paper liners before you tear into that glorious nut butter cup.
Tip: If you take it out of the fridge for around 20 minutes before serving/eating, these cups will be a lot less harder to bite into. Depends what you prefer/if you can wait that long before you devour it all.