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Wednesday
Jun192013

Chocolate Peanut Butter Cups

Sugar free pb cups

To me, chocolate and peanut butter are a match made in heaven. Joel was sailing tonight, so I decided to make myself a treat. Since he isn't as big of a fan of the combination, I took advantage of him not being home and decided to make something that incorporated those flavors. The last few days at work have been a bit crazy, which has left me feeling particularly lazy, so I wanted something that required very little hands on time and would be done very quickly. These peanut butter cups fit the bill. They had the flavor combination I was looking for, they require no cooking, very little hands-on time, and freeze relatively quickly. During freezing time, I cleaned up a bit around the house, and by the time I was done, my treats were ready! These peanut butter cups are delicious; the perfect treat after a long 3 days. It is worth noting that the coconut oil has a rather strong coconut flavor, so if that is not a flavor you enjoy, you may not want to use this particular recipe. I, however, loved it!

Bottom Layer:
2 tablespoons Coconut Oil, melted
1/4 cup Smooth Peanut Butter
1 teaspoon Vanilla Extract
1/4 cup Unsweetened Cocoa Powder
2 Stevia Packets

Top Layer:
2 tablespoons Coconut Oil, melted
1/4 cup Smooth Peanut Butter
1/2 teaspoon Vanilla Extract
1 Stevia Packet

In a small bowl, stir together the ingredients for the bottom layer until smooth. Line a mini muffin tray with 11 paper liners and divide the mixture between each of the wells, about half full each. Put the tray in the freezer on a flat surface and freeze until solid, about 15 minutes. Meanwhile, in another small bowl, stir together the ingredients for the top layer until smooth. Divide evenly between the 11 wells of the set chocolate mixture. Return the tray to the freezer and freeze until solid, about 15 minutes. Store the treats in the freezer.

*I halved the recipe and was able to make 5 peanut butter cups.

SOURCE: Prevention RD

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