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pbcups

Salted Chocolate Peanut Butter Cups

Salted Chocolate Peanut Butter Cups
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Chocolate Layer(s)
  1. 2 tbsp coconut oil
  2. 1/4 cup unsweetened peanut butter (or almond butter)
  3. 1/4 cup sugar free chocolate chips or chopped chocolate such as Lily's or Krisda (sweetened with Erythritol)
  4. 4 tbsp unsweetened cocoa powder
  5. 2 tablespoons powdered Erythritol
  6. 1/2 tsp vanilla or chocolate Stevia drops
Peanut Butter Layer
  1. 2 tbsp coconut oil
  2. 1/2 cup unsweetened peanut butter (or almond butter)
  3. 1 tbsp buter
  4. 1/4 cup powdered Erithrytol
  5. Coarse sea salt (optional)
Instructions
  1. Start a pot with 3-4 inches of water boiling, then turn down heat to barely a simmer
  2. In a glass or heat-proof bowl, set over the pot of water, making sure the bottom of the bowl doesn't touch the water
  3. Melt together the coconut oil, peanut butter and chocolate chips until smooth and fluid
  4. Stir in the cocoa powder, Erythritol and Stevia drops. I use a mini silicone whisk for this to eliminate any lumps
  5. Turn heat off and keep bowl warm on top of the hot water until ready to use. If mixture thickens at all, turn heat back on low and stir until thinned.
  6. Fill 1/3 of the molds with the chocolate mixture (about 1 tbsp) and place in the freezer for 10-15 minutes
  7. Meanwhile;
  8. In a microwaveable bowl, melt coconut oil with peanut butter and butter at 50% power for 90 seconds, stirring at 30 second intervals.
  9. Once smooth and fluid, whisk in Erithrytol
  10. Remove cups from freezer and add a layer of the peanut butter mixture, again filling about 1/3 of each cup (about 1 tbsp)
  11. Freeze again for 10-15 minutes, remove and add the final layer of chocolate to the top off the molds
  12. Place back in the freezer for another 15 minutes, or refrigerate at least 1 hour before unmolding
  13. Sprinkle with coarse sea salt
  14. Store in refrigerator.
FundamentalKeto http://fundamentalketo.com/
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