Korean Peanut Butter Cups

I’m always looking for ways to eat more jujubes since they’re so high in vitamin C, saponins, and fiber and these Korean-ish peanut butter cups are so fun to make, uses real ingredients, and no added sugar like your average store-bought chocolate candies.

The jujubes add a very subtle, caramel flavor to these homemade confections but if I didn’t tell you they were there, you might not even notice! The flavor blends so well with the nut butter and dark chocolate plus any fun toppings like shredded coconut or crushed nuts.

If you missed it, you can buy the highest quality, chewy delicious 100% organic jujubes from my small business Oh Jujube! — just read all the reviews. You won’t regret it!

Korean Peanut Butter Cups (makes about 12 pieces):

12 organic jujubes

Peanut butter (but any nut butter works!)

2-3 oz dark chocolate, chopped (I like Guittard 70% baking bars), reserving 2 TBSPs for tempering

1 tsp coconut oil (optional)

Flaky salt, crushed peanuts, coconut shavings for garnishing

Step 1. Using a paring knife, cut around the seed to carefully remove the pit from the jujubes. Fill each jujube with a little dollop of nut butter.

Step 2. Meanwhile, simmer some water in a small saucepan and place a glass bowl on top to create an easy DIY double boiler. Add most of the chocolate and the optional coconut oil to the bowl. After about a minute, it should be softened and mostly melted. Remove the bowl from the heat and add in the reserved 2 TBSPs of chocolate (this will help temper the chocolate and give it that snappy, shiny finish). Mix until well combined.

Step 3. Dip each jujube into the chocolate and top with flaky salt, coconut shavings, or crushed nuts. Set in the fridge for 30-45 minutes and enjoy!