Low Sugar Chocolate Peanut Butter Cups (+ Variations)
Candy can be a tough thing to say no to at this time of year. And I have no problem with occasionally saying yes as a rare treat. But the truth is, if I can give my kids something they will consider a treat as much as (or potentially even more than) shop-bought processed candy that includes sweeteners I approve of and wholesome, real food ingredients, then I feel it would be silly of me to choose anything else over it!
That’s how I feel about these peanut butter cups. I can make them in minutes, keep them in the freezer to pull out at a moment’s notice, they will make the kids feel they are eating something completely delicious and special, and I know the three ingredients that have gone into them.
Not to mention, they are beautifully easy to adapt, so you can create endless variations for any time of year or special occasion. The peppermint ones are delicious at Christmas time, the pumpkin spice ones are perfect autumn (fall) choices, the coconut ones are great for spring or summer. And what time of year doesn’t suit salted caramel? 😉 I love playing around and getting my kids’ favourite flavours in them.
For not much money, a couple of minutes and a few ingredients, these are the ultimate snack-y alternative to the candy that is stacked floor-to-ceiling in the shops from September to January!!
If you give these a go, why not take a picture of them and tag me on Instagram (@raisingsugarfreekids)? I’d love to see what flavours you love! Have a play around with your favourite ingredients and see what works: frozen raspberries mashed with mascarpone or cream cheese could be yummy, or perhaps make mocha cups by flavouring coconut oil with coffee extract or espresso for the centre.
These peanut butter cups are low in sugar and made in minutes with just a couple of pantry ingredients. A perfect healthier candy alternative during this sweet-heavy season. I've also got four variations for those who don't like - or get bored with - peanut butter!
- 100 g (3 1/2 oz or just over 1/2 cup) chopped dark chocolate, 85% minimum
- 1 tbsp coconut oil or butter
- sugar free peanut butter (about 1/2-1 tsp per mini cup)
- pinch of sea salt, optional
- pumpkin puree sweetened with stevia or xylitol + pumpkin spice mix
- coconut butter (or oil) + desiccated coconut
- coconut butter (or oil) + peppermint oil to taste
- sugar free caramel sauce*
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Melt the chocolate and coconut oil or butter in the microwave in short bursts until smooth. Pour half into about 12-15 mini cupcake cases (about 1 tsp per case), swirling each one carefully so the chocolate covers the sides (don't worry if it just lightly coats it and pools in the bottom, this is normal). Place in the freezer for 1-2 mins until firm and cold.
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Add 1/2-1 tsp of peanut butter to each case to top the chocolate but leave some space for more chocolate at the top and press down to create a smooth top. Pour over the remaining chocolate, sprinkle over a little sea salt if using, and place back in the freezer for another 1-2 mins until set.
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I keep mine in the freezer and just leave out on the counter for a few mins to soften slightly before eating, but they will keep in the fridge for a couple of weeks just as easily!
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For the variations, do the same process but replace the peanut butter with the suggested centres for pumpkin pie cups, coconut cups, peppermint cups or caramel ones. If making a variety of different ones, make sure you top each with something different so you know which is which! You can use things like: chopped nuts, chia seeds, sea salt, desiccated coconut or chopped berries to top different ones to know what's inside.
*I use this recipe for the caramel sauce
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