Who doesn’t love chocolate and peanut butter together? My husband and I do. These two ingredients have been a part of our relationship from the beginning. In our early years together, it was Reese’s Peanut Butter Cups (which are filled with artifical ingredients), then we got a little smarter and only indulged in Justin’s Peanut Butter Cups and now we wisened up and only eat these sugar-free peanut butter cups, as a rare treat.
If we are going to indulge, then these sugar-free peanut butter cups are what we indulge in. This recipe came about on Halloween. I was feeling the sugar vibe this year but not willing to dig into my girls’ sugar-laden chocolate bars. I was thinking of how I could make a little chocolate treat but without the sugar and all the scary stuff that is in Reese’s Peanut Butter Cups.
This photo went crazy on our Instagram and our Facebook pages with many requests for the recipe. These Sugar-Free Peanut Butter Cups are so simple to make, that I don’t feel like this is a recipe at all.
It’s one of those things that come about from whatever ingredients I could find in the cupboard. After some reflection, I was okay to post this “recipe” because they are so darn delicious.
When I first made them, I used organic peanut butter but since then, I’ve filled them with sunflower butter (for nut allergies), cashew butter and almond butter. For this recipe, I added a layer of banana which makes these even better.
The recipe makes 2 cups but you can simply double or triple the recipe as needed. I don’t dare in our house because no matter how many I make, they will disappear within minutes.
If you’re looking for a quick, sweet, chocolatey fix, give these sugar-free peanut butter cups a try.
***RECIPE UPDATE – HOMEMADE SUGAR-FREE CHOCOLATE RECIPE BELOW!
Sugar-Free Peanut Butter Cups
(refined sugar-free, gluten-free, can be nut and dairy-free)
Makes 2 cups
Ingredients:
1/4 cup of Lily’s sugar-free chocolate chips
1/4 teaspoons of Vanillamax vanilla powder or pure vanilla extract
1 tablespoon of organic coconut oil
2 tablespoons of organic peanut butter, cashew butter or sunflower butter
1/2 banana
Instructions:
- Combine the chocolate chips and coconut oil in a small glass bowl.
- Microwave the chocolate chips and coconut oil until they are melted, around 50 seconds.
- Add in the vanilla powder or extract and stir to combine.
- Line a muffin tin with the two muffin cups.
- Spoon out 1 tablespoon of the chocolate into the bottom of each muffin cup.
- Refrigerate for around 20 minutes until the chocolate has set.
- Remove from the fridge and add enough thin slices of banana to cover the bottom (this step is optional. You don’t need to add banana).
- Remove the muffin tin from the fridge and add 1 tablespoon of nut butter to each cup, doing your best to smooth it out evenly.
- Warm up the remaining chocolate in the microwave.
- Once liquefied, pour half of the mixture on top of the nut butter. Repeat for the second cup.
- Return to the fridge for another 20 minutes.
- Once the chocolate has hardened, remove from the fridge and enjoy!
Homemade Sugar-Free Chocolate Recipe
Ingredients:
8 tablespoons of raw cacao powder
6 tablespoons of coconut oil
2 tablespoons of grass-fed butter (optional or substitute with 2 more tablespoons of coconut oil)
1/4 teaspoon of Vanillamax powder
3-5 teaspoons of xylitol (grounded finely in a blender or coffee grinder)
Instructions:
- In a glass bowl, combine the coconut oil and butter and melt in the microwave or over a double-boiler.
- Once melted, stir in the vanilla powder and mix to combine using a whisk.
- Add in the raw cocoa powder and stir well to integrate (be very careful that you don’t get any water into the mixture or it will ruin the batch). You may find the mixture a little bitter but don’t add more than 5 teaspoons of xylitol. Once the chocolate has hardened, the bitterness disappears.
- Once the cacao has been mixed in, add the xylitol starting with 3 teaspoons and tasting as you go.
- Pour into muffin liners, just to coat the bottom.
- Follow step 8-12 of the original recipe.
