If you checked my freezer right now you’d find a big ol’ bag of these insanely awesome peanut butter cups. I simply love having one of these as a treat after a day well lived.
You’ll notice that the sweetness factor of these peanut butter cups is pretty low, as I used stevia and unsweetened chocolate with just a touch of raw honey. As your palate changes from not eating as much refined sugar, you’ll learn to really appreciate the bittersweet quality of this treat.
2½ cups unsweetened chocolate pieces
3 tablespoons raw honey
1 tablespoon coconut oil
20 drops Liquid Stevia
1 cup creamy nut butter (peanut or almond)
1 tablespoon raw honey
1 tablespoon coconut oil
pinch of sea salt
Combine the chocolate coating ingredients in a lazy man’s double boiler over medium heat. Stir until melted and smooth. Remove from the heat.
Line 40 mini muffin cups with paper liners. Fill each liner with 1 tablespoon of the chocolate sauce. Chill in the freezer for 10 minutes.
Meanwhile, combine the peanut butter filling ingredients in a food processor. Pulse until creamy and smooth. Remove the muffin tins from the freezer and add a tablespoon of peanut butter filling to each. Cover with another tablespoon of the chocolate sauce and return the peanut butter cups to the freezer for 15 minutes, or until completely set.
Calories: 97
Fat: 5g
Carbohydrates: 7g
Sodium: 24mg
Fiber: 1g
Protein: 3g
Sugar: 2g