Low Sugar Chocolate Peanut Butter Cups
Making your own peanut butter chocolate cups is easier than you’d think! Feel free to swap in your favorite nut or seed butters in place of peanut butter.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 12 cups
- 9 ounces dark chocolate (72% cacao) finely chopped
- 2 ounces unsweetened chocolate finely chopped
- 1 tbs Coconut Oil
- 6 tbs peanut butter smooth
- cacao nibs to garnish, optional
Line standard 12-cup muffin tin with paper cupcake liners. If desired, trim the paper
cupcake liners to shorten.
Gently melt the dark chocolate, unsweetened chocolate, and coconut oil over a double
boiler using low heat.
Spoon one tablespoon of melted chocolate into each muffin tin cavity. Use the back of
spoon to gently push the melted chocolate up the sides of the paper liner. Place muffin
tin the fridge until the chocolate sets, about 5-8 minutes.
Spoon ½ tablespoon of peanut butter into the chocolate cups. Spread peanut butter
evenly, making sure there are no air bubbles. Spoon another tablespoon of melted
chocolate over peanut butter. Sprinkle cacao nibs on top, if desired. Place muffin tin
back in the fridge for another 5-8 minutes until chocolate is set.
Transfer peanut butter cups to an airtight container. Keep at room temperature or keep
stored in the fridge until ready to eat.
• Recommended that you use natural peanut butter that only contains two
ingredients: peanuts and salt.
Nutrition for 1 out of 12 peanut butter cups:
4g Protein | 14g Carbs | 16g Fat | 3.5g Fiber | 6.6g Sugar | 203 Calories
Serving: 1cup | Calories: 203kcal | Carbohydrates: 14g | Protein: 4g | Fat: 16g | Fiber: 3.5g | Sugar: 6.6g