Healthy Peanut Butter Cups
Delicious Low Calorie Chocolate Dessert
So, what's better than a peanut butter cup? A HEALTHY peanut butter cup! I am a sucker for peanut butter cups, and in moderation they aren't horrible. But the moderation part is what I struggle with! That's the luxury of being able to cook for yourself. You have the power to tweak your favorite recipes into healthier versions so that you can have your cake and eat it too!
These healthy peanut butter cups are not only delicious, but they are low in sugar, and since there is a scoop of whey protein in the peanut butter mixture, they pack a nice protein punch. You can opt to make these in a silicone pop-out pan, or in a mini muffin pan, like I did, lined with mini cupcake liners. I sprayed my liners with a little bit of olive oil so that the wrapper peels right off. There is no baking in this recipe, but the freezer is going to be your best friend here.
Also, I did make these with peanut butter but feel free to swap out the nut butter for almond butter, or my favorite, cashew butter. I would have made these with cashew butter, but my store was all out of cashew butter that day! I was SO bummed! Also, choose a very dark chocolate here. The darker the chocolate, the lower the amount of sugar in the chocolate. I used to hate dark chocolate as a kid. It tasted bitter and dissatisfying! Now that my taste buds and diet have changed, I now dislike milk chocolate and even semi-sweet chocolate. Dark chocolate is now my favorite!
You are going to create these cups in stages. First laying down a thin chocolate layer and freezing. Then filling them with the peanut butter mixture and then covering the top and sides with chocolate to create that closure. Be sure when you are putting the peanut butter mixture down, use enough to fill but leave room around the edges so that the chocolate can form around the peanut butter. Also, It's best to pull the bottom chocolate layer out of the freezer while it's still slightly tacky so that your top chocolate layer forms a nice seal around that seam. I hope you enjoy these as much as I do!
Makes about 24
1c dark chocolate bar/chips
1 scoop of vanilla shake mix powder
1/4c unsweetened almond milk
3tbsp nut/seed butter (peanut butter, cashew butter, almond butter, sunflower seed butter) (Be sure in the ingredients of these nut butters, the nut is the only ingredient. We don't want ANY sugar in our nut butters!)
Optional: add a bit of sea salt to the tops for another layer of flavor!
Make room in your freezer for your pan.
In a small pan, melt your chocolate over low heat.
In a small bowl, mix the protein powder and almond milk together until combined. Stir in the nut butter until smooth and creamy.
Prepare your muffin pan with liners and mist with olive oil, or use a silicone tray.
Add a thin layer of melted chocolate to each cup. Place pan in the freezer until slightly firm, about 7-10 minutes. (You want the chocolate to be slightly tacky so that the second layer of chocolate forms a nice seal.)
Add about 1/2tsp of your nut butter mixture to each cup leaving room on the sides for your chocolate to fill in. Top the nut butter mixture with the melted chocolate.
Place back in the freezer until hardened, about 30 minutes. Keep in a tub-o-ware in the refrigerator or, for soft and creamy peanut butter cups, store at room temperature!