Sugar-Free Chocolate Peanut Butter Cups
These Sugar-Free Chocolate Peanut Butter Cups feature a creamy peanut filling with sugar-free chocolate. Perfect for a quick breakfast, it’s a simple recipe that blends rich, nutty flavors into a healthy treat with minimal effort.
Why You’ll Love This Recipe
These cups are a nutritious, healthy breakfast idea that transforms a creamy peanut filling with sugar-free chocolate into a delightful treat, perfect for a quick morning. Easy to make, they’re low in sugar, high in protein, and packed with healthy fats. Versatile—enjoy with fruit or solo—this recipe offers a delicious and wholesome option.
Recipe Tips and Tricks
- Melt Chocolate Gently: Prevents burning and maintains smoothness.
- Mix Thoroughly: Ensures even peanut butter distribution.
- Chill Well: Enhances firmness and flavor.
- Avoid Overmixing: Prevents a gritty texture.
- Use Liners: Eases removal from molds.
- Check Doneness: Should be set but creamy.
- Store Properly: Keeps freshness intact.
- Adjust Sweetness: Taste and tweak stevia to preference.
- Add Texture: Sprinkle with nuts if desired.
- Keep Cool: Maintains shape and taste.
Sugar-Free Chocolate Peanut Butter Cups
Creamy sugar-free peanut butter cups, healthy breakfast treat.
Ingredients
- ½ cup natural peanut butter
- ½ tsp liquid stevia
- ½ tsp vanilla extract
- 1 cup sugar-free dark chocolate chips
- 1 tbsp chopped almonds
- 1 tbsp coconut oil
- 1 tsp chia seeds
- 1 tsp unsweetened cocoa powder
- 1 tsp unsweetened coconut flakes
- pinch salt
Instructions
- Prepare the Molds: Line a mini muffin tin with paper liners.
- Melt the Chocolate: In a microwave-safe bowl, melt dark chocolate chips and coconut oil in 20-second intervals, stirring until smooth.
- Coat the Bottom: Spoon a thin layer of melted chocolate into each liner, covering the bottom.
- Chill the Base: Place the tin in the refrigerator for 15 minutes to set the chocolate.
- Mix the Filling: In a bowl, combine peanut butter, stevia, vanilla extract, a pinch of salt, and cocoa powder until smooth.
- Add Texture: Stir in chia seeds for added crunch.
- Fill the Cups: Spoon the peanut butter mixture over the set chocolate layer, leaving room at the top.
- Top with Chocolate: Cover with the remaining melted chocolate, spreading evenly.
- Add Garnish: Sprinkle chopped almonds and coconut flakes on top.
- Serve and Enjoy: Chill for 1 hour until firm, then remove from molds and serve chilled, savoring these creamy, healthy breakfast treats!
Notes
- Melt chocolate gently for smoothness; mix thoroughly for texture.
- Chill well to set properly; avoid overmixing to prevent grit.
- Store leftovers promptly to maintain freshness; serve chilled for best taste.
- This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 126Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 41mgCarbohydrates 16gFiber 1gSugar 14gProtein 2g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Dark Chocolate Chips (1 cup): Sugar-free, for coating.
- Peanut Butter (½ cup): Natural, for creaminess.
- Coconut Oil (1 tbsp): For smoothness.
- Stevia (½ tsp): Liquid, for sweetness.
- Vanilla Extract (½ tsp): For aroma.
- Salt (pinch): Enhances flavor; adjust to taste.
- Chia Seeds (1 tsp): For added fiber.
- Almonds (1 tbsp): Chopped, for topping.
- Cocoa Powder (1 tsp): Unsweetened, for depth.
- Coconut Flakes (1 tsp): Unsweetened, for garnish.
Variations and Substitutions
- Chocolate Swap: Use cacao nibs or omit.
- Peanut Butter Swap: Use almond butter or sunflower seed butter.
- Oil Swap: Use cocoa butter or omit.
- Sweetener Swap: Replace stevia with monk fruit.
- Vanilla Swap: Use almond extract or omit.
- Seed Swap: Use flaxseeds or omit.
- Nut Swap: Use walnuts or omit almonds.
- Cocoa Swap: Add cinnamon or omit.
Storage Options
- Refrigerator: Store in an airtight container for up to 1 week; serve chilled.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge.
- Reheating: Not recommended; serve cold.
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