I’ve been on a peanut butter kick lately.
Honestly, you can blame my better half for this, peanut butter is kind of his thing. He tasked me with creating a sugar free peanut butter cup so we worked together on this one. These beauties have got the best of both worlds; sweet, fudge-like chocolate with a classic peanut butter cup filling. My recipe was inspired by the ever amazing Sugar Free Mom. Her website is the epitome of sugar-free perfection. I’m in heaven!
These peanut butter cups are easy to assemble, firm up quickly and take me back to my childhood. Leave them in the fridge for best results. I highly recommend silicon molds for these for ease of removal, but if you want to have the more traditional look, you can use a mini muffin tin or mini tart pan.
I’ll update this with better photos, it was dark and I didn’t want to wait until morning to upload this recipe.
Stay sweet my friends!
Sugar Free Peanut Butter Cups
12 oz Lily’s Sugar Free Chocolate Chips (sweetened with stevia)
1/4 cup Heavy Cream
1/2 cup Unsalted Peanut Butter (this should be just plain peanut butter, with no additives what so ever)
1/2 tsp Pink Himalayan Salt
Temper chocolate chips in a medium sized bowl, once they begin to melt add in heavy cream and mix continually until melted.
Leaving the bowl over the steam, use a teaspoon to portion the bottom half of your cups ensuring that the chocolate goes up around the side edges of whatever mold you choose. A quick pop into the freezer can help chocolate firm up around the edges if needed.
For my tiny silicon molds, I used a 1/2 tsp of peanut butter in each cup, if you are taking the traditional route, you can probably double this, but use your best discretion here. Ratio is important! You want a decent amount of peanut butter.
Place the peanut butter into the center of each mold and then cover with remaining chocolate. Set in the freezer for 10 minutes before you dive in.
Refrigerate for best results!
As always, don’t hesitate to leave us your feedback or modifications!