On the heels of my chocolate delight recipe, I’ve decided to post my recipe for peanut butter cups.
“My recipe” – it feels so weird to say that!
It is super easy. First you have to make some chocolate delight.
This time I used lowfat half and half instead of heavy cream. I didn’t notice a difference taste-wise, and it cut the calories in the recipe by 75, which was good since the peanut butter added a total of 200. I divided the recipe into 6 servings, so each one came out to 126 calories. Next time I make chocolate delight I’m going to try less coconut oil, and I’m going to use regular milk.
6 teaspoons peanut butter
1/4 cup coconut oil
3 Tbs. cocoa powder
2 Tbs. lowfat half and half
5 tsp. Truvia
1/8 tsp. Cinnamon
Dash of salt
1/4 tsp Vanilla Extract
6 mini cupcake liners
1. Melt the oil, stir in the cocoa powder, then add the half and half, truvia, cinnamon, salt, and vanilla. You can find the full instructions for Chocolate Delight HERE.
2. Pour a thin layer of chocolate delight into the cupcake liners, then put in the freezer for 15 minutes or so.
3. Remove from freezer. Add one teaspoon of peanut butter to each of the cups, cover with the remaining chocolate delight, then put it back in the freezer for another 15 minutes.
4. Remove from freezer. Finished! Sooooo yummy!