Peanut Butter Cups (SF) (DF)

I realize I’ve made this a hundred times and yet I forgot to post the PB version! Except this time, I went no sugar at all and made some substitutions. These still continue to be my FAVORITE go to food for solving my chocolate and peanut butter cravings without all the guilt!

With this recipe, you can still go traditional, which I’ve made previously with maple syrup as a sweetener! So feel free to keep that in, I just decided to make this version a little more guilt free this time around and tbh they still are incredible!

I took pics of the steps this time, although not beautiful, they can help with the process of making these. I also use a silicone mini cupcake tray for this to set and mold in the freezer. So you want to make sure you have room in the freezer to set these flat (I put the silicone tray on a cutting board) and then put them straight away in the freezer and keep them there! When I want to eat them I just pull from the freezer! So easy!

I will say, they don’t travel great as they don’t have all the preservatives and etc in them so they don’t stay great on-the-go so you probably want to consume these as you take them out.

I’ll break these down into steps, then I’ll include the recipe at the end for you.

Ingredients:

• 3/4 cup chocolate chips ( I used sugar free 80% cacao chips)

• 3-4 drops monk fruit sweetener ( or 2 tbsp maple syrup)

• 1/2 cup natural peanut butter (the runny kind with just peanuts!)

• 1 tbsp arrowroot starch (or corn starch) this is to harden the peanut butter into a setting paste.

• Pinch or two of sea salt

• 1 tbsp coconut oil

Supplies:

• glass bowl

• saucepan

• spatula

• spoon

• silicone mini cupcake pan

• cutting board

• blender

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DIRECTIONS:

STEP 1:

Melt the chocolate chips. To do this, boil water in saucepan, add glass bowl when boiling and add the chocolate chips and coconut oil to the glass bowl. Stir while melting and keep stirring until fully melted.

STEP 2:

In a blender, add peanut butter, arrowroot powder, and sweetener (monk fruit or maple syrup). Blend until smooth.

STEP 3:

When chocolate is melted and smooth, spoon into 8 mini cups so it lines the bottom. Scoop in a small tbsp of peanut butter then cover with more chocolate until the chocolate covers the peanut butter and is even with the top of the cup. Continue until you have filled 6-8 cups.

STEP 4:

Top with sea salt and place on cutting board and set flat in freezer. Keep in freezer for 10 minutes and push from the bottom of the cup to remove the peanut butter cup!