Oh.My.Goodness. If this recipe had sugar in it, I'd tell you that I was in a sugar coma. I guess I could be in a chocolate coma because there is certainly plenty of chocolate in it. My husband, a big peanut butter cup fan, could only eat half of one. I, on the other hand, finished his and had one of my own. My chocoholic son ate 3 bites before declaring himself done. These things are rich. You could easily halve (or quarter) this recipe, but of course I made the whole batch and now have enough peanut butter cups to last a looong time. This is a good thing.
Chocolate Peanut Butter Cups
1 cup Cocoa Powder
5 Tbsp Oil or Butter, melted
3/4 cup Erythritol, like Wholesome Sweeteners Organic Zero or Z-Sweet, powdered (whiz it up in a coffee grinder or blender if you have granulated)
40 drops Liquid Stevia
1 tsp Vanilla
1/4 tsp Salt
1/4 cup Heavy Cream
Mix ingredients well - it will be very, very thick. Test for sweetness to make sure you like it. Spoon about a teaspoon into each cup of a mini muffin pan, pressing the center so the chocolate goes up the sides of the cups. Set aside.
1/2 cup Peanut Butter (no sugar added)
1 cup Almond Meal
30 drops Liquid Stevia
Dash of Salt
Mix these four ingredients well and test for sweetness. Scoop mixture into your hand and roll into a small ball, then press into the center of each chocolate cup.
Refrigerate the pan for about 30 minutes. To remove candy from pan, run hot water over the bottom of the pan or just use your hand to heat one cup at a time, and run a thin plastic knife around the inside of the cups to loosen the candy. Enjoy!
http://www.myhcgcooking.com
My husband is the biggest peanut butter/chocoholic ever, so I want to try this recipe for him and see if he can tell that it's not made with sugar.
ReplyDeleteOh my, Reese's peanut butter cups are one of my favourites... but I agree it is so rich! I tried making one at home once and it did taste good BUT it was just so rich that I felt like I had chocolate/peanut butter overload!
ReplyDeleteAm I the only one who HATES liquid Stevia and would rather eat unsweetened cocoa powder rather than sweeten it with straight Stevia? Is there some secret brand that doesn't taste like totally awful? How would you make this only using Erythritol/ZSweet?
ReplyDeleteHave you tried the NuNaturals brand? I have tried probably 10 different brands and it's the only one I like. I cannot stand any powdered stevia at all, but this one brand of liquid I like. It might be worth trying!
ReplyDeleteI think you could make these with all erythritol but may need to add a little more cream to get them to the right consistency, which would be fine.
Oh oh oh....yummy! Made these 3 times already.
ReplyDeletemine didn't come out as nice looking as yours, but they were still great. Thanks for the recipe
ReplyDeleteI was so excited to find this recipe as I am the world's biggest peanut butter fan! I couldn't wait to get into P3 to have it again! The chocolate part is also good stuffed into hulled strawberries, and I have also used it to make a crust for a peanut butter cheesecake pie! However, I didn't need near the 40 drops of liquid Stevia...I only use about 10 to 12. I use SweetLeaf brand.
ReplyDeleteCan you substitute Lakanto monkfruit for the stevia? I’m not a fan of stevia in any form but I do love the Lankanto monkfruit.
ReplyDeleteYou could definitely try! I haven't used it myself but let us know how it works if you try it!
ReplyDelete