Homemade Healthy Peanut Butter Cups! (low carb, vegan, gluten free)

Homemade Healthy Peanut Butter Cups! (low carb, vegan, gluten free) might be a good recipe to expand your side dish recipe box. This recipe makes 9 servings with 155 calories, 5g of protein, and 12g of fat each. For 39 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of coconut flour, maple syrup, dark chocolate bar, and a handful of other ingredients are all it takes to make this recipe so flavorful. 249 people have made this recipe and would make it again. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes about 10 minutes. It is brought to you by Ambitious Kitchen. Overall, this recipe earns a pretty good spoonacular score of 42%. Similar recipes include Homemade Healthy Peanut Butter Cups! (low carb, vegan, gluten free), Healthy Homemade Peanut Butter Cups (sugar free, low carb, gluten free), and Healthy Chocolate Peanut Butter Mousse (sugar free, low carb, high protein, gluten free, vegan).

Servings: 9

Preparation duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Line a mini muffin pan with 9 mini liners. Were only making half, but if you want you can double the recipe to make 18 mini cups. Now its time to melt the chocolate: Place 1.75 ounces of dark chocolate into a microwave safe bowl and microwave in 30 second increments until chocolate is melted. You can also melt the chocolate in a medium saucepan over low heat; stirring frequently. Once chocolate is melted, add 1 teaspoon to the bottom of each cup (about 1 heaping teaspoon). Use the spoon to push/spread the chocolate all the way up sides of each liner, you should use exactly the amount of chocolate that you melted. Once youve filled all the cups, place the pan in freezer for just a few minutes to harden the chocolate. Make the peanut butter cup filling: Add peanut butter, maple syrup and coconut flour to a medium bowl and mix until smooth, place tablespoon of the mixture in each cup on top of the chocolate. It should fill pretty much to the top. Place back in the freezer while you melt the remaining chocolate bar in the microwave (or on the stovetop) as you did with the previous bar. Spoon about 1 teaspoon on top of the peanut butter, making sure you cover all of the peanut butter filling. Freeze for 5-10 minutes until chocolate is solid. Once cups are firm, you can store them in the fridge or freezer until ready to eat. Makes 9 mini peanut butter cups.

 

Step by step:

1. Line a mini muffin pan with 9 mini liners. Were only making half, but if you want you can double the recipe to make 18 mini cups.

Now its time to melt the chocolate

1. Place 1.75 ounces of dark chocolate into a microwave safe bowl and microwave in 30 second increments until chocolate is melted. You can also melt the chocolate in a medium saucepan over low heat; stirring frequently.

2. Once chocolate is melted, add 1 teaspoon to the bottom of each cup (about 1 heaping teaspoon). Use the spoon to push/spread the chocolate all the way up sides of each liner, you should use exactly the amount of chocolate that you melted. Once youve filled all the cups, place the pan in freezer for just a few minutes to harden the chocolate.

Make the peanut butter cup filling

1. Add peanut butter, maple syrup and coconut flour to a medium bowl and mix until smooth, place tablespoon of the mixture in each cup on top of the chocolate. It should fill pretty much to the top.

2. Place back in the freezer while you melt the remaining chocolate bar in the microwave (or on the stovetop) as you did with the previous bar.

3. Spoon about 1 teaspoon on top of the peanut butter, making sure you cover all of the peanut butter filling. Freeze for 5-10 minutes until chocolate is solid. Once cups are firm, you can store them in the fridge or freezer until ready to eat. Makes 9 mini peanut butter cups.

Nutrition Information:

covered percent of daily need