Chocolate Peanut Butter Cups
These treats are low carb, gluten and sugar free. I was looking for new treats for the holiday season and I came across a recipe that looked like a Reese’s peanut butter cup. My kids loved these when they were little and one still rates them as the number 1 food item on shopping day. I had to adjust the original recipe quite a bit as I am allergic to alcohol, so I don’t use extract too often, I use vanilla powder. There is a non-alcohol extract that I do use, but I think the powder taste better, just incorporate it into the dry ingredients. I also use a non-dairy butter called Smart Balance in place of regular butter I have to use chocolate that has no dairy as well as sugar free or close to being free of sugars.
Peanut allergies are a big issue with so many children suffering from them. Schools have made it where they are becoming Peanut free to protect everyone. So if you or someone you cook for has peanut allergy then you could try substituting other types of nut butters. Although almond butter is runnier so I am not sure if it will be a good substitute or maybe try adding small amounts of almond flour to thicken it up. I haven’t tried it yet, but I am planning on it.
These are fairly easy to make, though it does take a bit of time with having to freeze for a few minutes a couple times during the process, but they are super yummy and for me, highly addictive. I am not a huge fan of real Reese’s cups, I thought they were to dry and never like the peanut butter filling. I do like peanut butter and it is a good protein food, and any time you can incorporate coconut into it, makes it healthy and yummy, so I thought I would try to do my own. It only requires 6 ingredients to make these healthier treats. They are on the Keto diet so they are free grains, sugars and fruits and Paleo friendly also for being grain free, but also free of dairy.
I made these for Christmas last year and had to hide them, otherwise they went fast. Even my child that only eats Reese’s said they were good. There was only one complaint in the bunch and that was because I used dark chocolate and he only likes milk chocolate, but he said the filling was very good. Can’t please everyone, can you. These treats are good for being allergy friendly, except for the peanut butter unless you substitute it, as they are free of most known allergens and they are also good for diabetics to eat because they are made with no sugar. But as with anything someone could have something they are allergic to.
Makes about 12 large or 20-24 small
- 6 ounces of sugar free dark chocolate chips (or any dark chocolate chopped into small pieces)
- ½ ounce cocoa butter
Peanut Butter Filling
- ½ cup peanut butter (or other nut butter)
- 2 TBSP butter substitute of your choice I use Smart Balance
- ¼ cup powdered sweetener (I’ve used Truvia and a Winco brand sweetener, both with success) I think swerve is comparable here.
- ¼ tsp vanilla powder (I use Cooks vanilla powder)
- Put mini cupcake papers on a cookie sheet (I did about 23) you can also do 12 larger liners in a muffin pan.
- In a heatproof bowl set over barely simmering water, melt your chocolate and cocoa butter together, stirring until smooth. Turn off burner, but leave water here.
- This part really depends on how thick you want the chocolate. With a small spoon, spread the about ½ of the chocolate on the bottoms and part way up the sides of the liner I went about ½ way or so up, or (if you want the peanut butter to show as a layer go ¼ of the way up the side) I like it hidden. Return bowl to water to help keep it warm until final steps. Freeze for 10 minutes.
- In a microwave safe bowl, heat the peanut butter and butter on high for 1 minute. Whisk in the powdered sweetener and vanilla powder.
- Remove the chocolate from the freezer and fill to almost the top of the chocolate (or almost to the top if doing the layered look) leaving enough space to cover with the remaining chocolate later. Return to the freezer for about 10 minutes or so
- Rewarm remaining chocolate if it cooled, spread over peanut butter filling to the sides of the each liner. Chill until set, approximately 20 minutes or so.
They can be left out in a closed container for about a week or so and I am not sure about how long to store them in the fridge, they never last that long.
If you want to make this sweeter and non-allergy friendly you can just change a few ingredients like so:
- 6 oz milk chocolate chips or bark chopped
- ½ oz coconut butter
- ½ cup Peanut butter
- 2 tbsp butter
- ¼ sugar
- ½ tsp vanilla extract
Follow recipe directions above.
I will be trying to get pictures on here as soon as I can. In the meantime, feel free to let me know if you try this and how it goes for you. I would love to hear what your family thought.
I have to make these for more than just Christmas now. They are being requested for Valentines day and for at least one birthday. So all in all I think they were a hit here.