These super low carb peanut butter cups are one of my favourite go-to snacks because I can literally make them in less then 10 minutes, they keep in the freezer for ages and they taste divine.
They don’t contain any sugar, yet they can provide you with an energy boost due to the high medium chain triglyceride fats they contain. MCTs are fats that the body can use very effectively for energy. The reason for this is because they bypass the metabolic burden of processing in the liver so they quickly become energy in your brain and muscles.
Try these peanut butter cups and you will be blown away how satisfying they are compared to their sugar-loaded counterparts.
- 60g cacao butter
- 30g coconut oil
- 30g of raw cacao powder
- 15 drops of stevia
- pinch of salt
- 40g natural peanut butter (alternatively you can use any nut butter)
- 1 tbsp coconut oil or MCT oil
You will also need a silicone chocolate mould or ice cube tray.
- Melt the cacao butter and coconut oil by sitting it over a pan of barely simmering water (a bain marie) and allow it to melt, stirring occasionally.
- Stir in the stevia, cacao powder and add a pinch of salt.
- Mix together 1 tbsp of melted coconut )or MCT oil) with the peanut butter. Scoop up about 1/2 tsp of the peanut mixture and drop it the bottom of each silicon chocolate mould cavity.
- Spoon the melted chocolate into the mould cavities, filling them to the top of each cavity, then put them in the freezer for at least 30 minutes. Enjoy while still frozen.
NOTE: You can store them in the freezer or fridge. They melt quickly, so don’t leave them out in room temperature for too long. That’s never an issue for me as mine never tend to last long enough to melt. 😉
Let me know in the comments how you like them!