Peanut butter and chocolate. Both are great on their own, but when they’re combined? Heavenly!
I love this recipe. Not only is it fun to make, but in my opinion these peanut butter cups actually taste much better than their sugar- and chemical-laden counterpart! And it should go without saying that they’re much much MUCH healthier.
I’m usually able to get 10 decent-sized peanut butter cups out of this recipe. Which means…wait for it…that each peanut butter cup is only 87 calories! Want to eat two? Go ahead – you’re still clocking in at 40 calories LESS than the 210 calories that are in a pack of Reese’s Peanut Butter Cups.
I keep these in the freezer until I’m ready to eat them. I try to give them 20 minutes to thaw, but I’m rarely able to wait that long.
Sugar-free Peanut Butter Cups
- 1/4 cup coconut oil
- 3 tbs unsweetened cocoa powder
- 1/4 tsp vanilla extract
- 2-4 tbs. low-fat half and half (or milk)
- 1/8 tsp. cinnamon
- Dash of salt
- 5 tsp. Truvia (7 packets)
- 10 teaspoons of peanut butter (1 teaspoon per cup)
- Cupcake liners
1. Melt the oil, stir in the cocoa powder, then add the half and half, truvia, cinnamon, salt, and vanilla. You can find the full instructions for Chocolate Delight HERE.
2. Pour a thin layer of chocolate into your cupcake liners, then put them in the freezer for 10 minutes.
3. Remove from the freezer. Add one teaspoon of peanut butter to each cupcake liner. (My peanut butter had been out of the fridge for awhile, hence the liquidy texture.)
4. Cover the peanut butter with another layer of chocolate. (OMG doesn’t that look good?!?!)
5. Put them in the fridge or freezer for at least 10 minutes, or until you’re ready to eat them.