Chocolate Peanut Butter Cups… Inside Out!

By Kathy C.

Ingredients

• Sugar-free Chocolate:
• 1/2 cup powdered peanut butter or PB2 (48g)
• 1/4 cup virgin coconut oil or cacao butter, melted (40g)
• 4 tsp pure maple syrup (20g)
• 2 tbsp (heaping) melted semi-sweet chocolate of choice, or Sugar-Free Chocolate (32g)
• mini cupcake liners or candy molds
• 1/2 cup plus 1 tablespoon cacao or cocoa powder
• 4 tablespoons unrefined coconut oil (melted)
• NuNaturals vanilla stevia drops to taste (NuNaturals because I find other brands to have an aftertaste.)
• optional: extracts, cocoa nibs, or other add-ins
• optional: 1 extra tbsp oil or water, if it needs to be thinner
• (If you’d prefer to use a liquid sweetener, such as agave or pure maple syrup, use this ratio instead: 1/4 cup cocoa powder, 1/4 cup coconut oil, 1 tbsp of your liquid sweetener.)

Details

Servings 10
Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Combine first three ingredients in a bowl, and stir well to form a paste. Smooth a little under 1 tsp into each of ten mini cupcake liners, going up the sides just a bit. (I put the cupcake liners into a mini muffin tin.) Freeze 10 minutes. Then divide the chocolate evenly among the liners and freeze again. Finally, top with remaining peanut butter paste. Freeze again until solid. If using coconut oil, keep these peanut butter cups refrigerated or frozen. With cacao butter, the candies can stay out at room temp. (I much prefer coconut version, but cacao butter works if you have an allergy.)

Sugar-free Chocolate:
Combine coconut oil with the liquid sweetener or stevia drops. Stir, then add the cacao powder. Stir stir stir! Stir until it gets thick. Pour into any flat container (or candy molds or smush between layers of wax paper or in ziploc bags). Freeze until solid, and store in the freezer. Once hardened, you can also opt to melt the bars again for chocolate sauce. Or chop them up for healthy 100% sugar-free chocolate chips! If you use the stevia option, these bars are sugar-free.