Intro: Sugar Free Peanut Butter Cups
When you cut down on sugar, it can be hard to give up the classic candies and snacks. Suddenly the convenience of grabbing a Snickers or bag of chips just isn’t appealing.
Luckily, making your own peanut butter cups is simple and fun!
Step 1: Ingredients
1 cup butter (I like salted, but unsalted is fine too)
¼ cup coconut oil
2-4 tbsp heavy whipping cream
¼ tsp vanilla
¼ tsp sea salt or Himalayan salt
20-30 drops liquid stevia
¼ cup cocoa powder
Peanut Butter filling:
¼ cup peanut butter with no sugar added
¼ cup heavy whipping cream
10-15 drops liquid stevia
Microwave safe bowl
Small blender—I’m using my magic bullet
Forks and spoons
Muffin tin, paper liners and/or silicon molds
Note: You can substitute butter for coconut oil or vice versa, but the coconut oil will be a little softer and melt faster than butter. This is usually fine, but makes a mess when small children decide to run around the house with these.
Step 2: Making the Chocolate
In a microwave safe bowl combine butter and coconut oil. Microwave until melted. Transfer melted butter and oil to blender. Add cocoa powder, salt, liquid stevia, vanilla, and heavy cream and blend for a few seconds to incorporate ingredients. You should have a nice brown liquid.
Taste test time! If needed, tweak it to your liking.
Step 3: Setting the Bottom Layer
Line your muffin tin with the paper liners. Spoon or pour a small amount of chocolate into the bottom of each paper and place in the fridge to set. Set the rest of the chocolate to the side.
While the chocolate is setting we’re going to make the peanut butter filling. Rinse the blender out or simply wipe it out with a paper towel.
Step 4: Peanut Butter Filling
In the blender, combine peanut butter, cream, and stevia. You can do this by hand with a fork as well, but the cream may not really become whipped. It will still taste wonderful.
Do a peanut butter taste test. Adjust it to taste if you need to.
Step 5: Making the Peanut Butter Cups
Remove the chocolate from the fridge. It’s okay if it’s not completely set and is still slightly soft, but it should not be liquid. Using a spoon, scoop globs of peanut butter into the cups on top of the chocolate. Smooth out until flat. Repeat for all 12 of your cups.
Pour remaining chocolate over the peanut butter. Place in fridge for 1-2 hours or until completely set.
Remove from paper and enjoy! Can be stored in an airtight container in the fridge for 1-2 weeks, although around here they rarely last that long.