Peanut Butter Cups
The blog where I found this recipe touted them as "Healthier Peanut Butter Cups" because they had no sugar, no gluten and no dairy. I'll post her recipe, along with my own variations. You're going to want to go ahead and just double this up to start. =)
- 2 Tbsp coconut oil, melted (I had never used this before, but it's awesome and makes them very creamy - does not leave a coconut taste, though)
- 1/4 cup smooth peanut butter
- 1 tsp pure vanilla extract
- 1/4 cup unsweetened cocoa powder (can also substitute 3 squares of semi sweet baker's chocolate) melted until smooth
- 8 drops of liquid stevia (or to taste) (I substituted sugar because I didn't have stevia, 3 tsp)
- 2 Tbsp coconut oil, melted
- 1/4 cup natural smooth peanut butter
- 1/2 tsp pure vanilla extract
- optional: unsweetened coconut for topping
Line a mini muffin tray with 12 cupcake liners. Stir all ingredients for the bottom layer together until smooth ( you may have to melt the coconut oil and peanut butter for 20 seconds to get them to mix well) and divide between the wells (each should be about half full). Put the tray in the freezer on a flat surface and freeze until solid (It took mine about 10 minutes). Meanwhile, stir all ingredients together for the top layer until smooth (again, you may have to heat the coconut oil and peanut butter for 20 seconds to get them to mix well) and divide on top of the set chocolate mixture. Return to the freezer and freeze until solid (it took me an additional 10 minutes). Store the treats in the freezer.
Yield: 12 peanut butter cups.
Yum. SO. Yum.
Reese's Peanut Butter Cups may never see the inside of my mouth again.