How to Make Sugar-Free Peanut Butter Cups: Sweet Liberation Episode 5
I love peanut butter cups: the salty, peanutty taste…it’s so satisfying. But as a girl who lives sugar-free, I thought I couldn’t have peanut butter cups anymore. But, I was wrong.
A client of mine came up against a similar issue. She loved chocolate, but as a sugar-freer herself, she really missed it.
Just like me, she couldn’t find a sugar-free or artificial sweetener free chocolate on the market. I thought that I had come pretty close, once. I heard about a chocolate that was only sweetened with stevia — I bounced around my house all excited about ordering some of this wondrous chocolate. But before ordering, I double-checked the ingredients.
The stevia based chocolate that I was so excited about, unfortunately also contained erythritol: an industrial made sugar-alcohol, produced through a fermentation process. Most erythritol is made from corn, and we can most assuredly concluded that the corn used is genetically modified.
I was so disappointed. Why do companies promote their products as containing stevia and fail to mention that they also add another artificial sweeteners as well? It drives me crazy!
So, to help my client and myself out, I took spatula in hand, and headed into the kitchen. I was on a mission to find a way to create luxurious chocolate using only stevia and nothing else. And, the result was incredible!
It turns out that it’s fabulously easy to make your own sugar-free chocolate at home. Watch this week’s episode of Sweet Liberation to learn how to make sugar-free peanut butter cups. And, guess what…they’re vegan too!
So yummy; and, so surprisingly sugar-free!
And, stay tuned…next week’s Sweet Liberation recipe will teach you how to make Giant Vegan Sugar-Free Chocolate Bars!
- Chocolate Base
- 4 tablespoons of coconut oil
- 4 tablespoons of sugar-free cocoa powder (I like Fry’s) or raw organic cocoa powder
- 1/2 teaspoon of sugar-free vanilla powder
- 1 teaspoon of sugar-free vanilla extract
- 1/8 teaspoon of sea salt
- 20 drops of NuNaturals alcohol-free liquid stevia (I like the vanilla flavoured one)
- 2 tablespoons of full fat coconut milk
- 2 teaspoons of chopped cocoa butter
- Peanut Butter Filling
- 4 tablespoons of sugar-free peanut butter
- 10 drops of liquid stevia
- 1/4 + 1/8 teaspoons of sea salt
- 1/4 teaspon of SF vanilla extract
- Put 3 inches of water into a medium sized pot. Bring the water to a boil.
- Place a medium sized glass bowl or metal mixing bowl on top of the pot. By doing this,
- you are creating a double boiler.
- Turn your stove temperature to very low (just to keep the water warm).
- Into the mixing bowl, on top of the pot, place the coconut oil. Melt the oil.
- Into the melted coconut oil, add the cocoa powder and mix with a spatula.
- Then add all other ingredients, ending with the coconut milk and cocoa butter. Mix well
- then turn your stove off. Keep mixing bowl on top of pot to keep chocolate melted.
- Mix peanut butter filling ingredients in a small bowl, and set aside.
- Step #1 – pour 1 teaspoon of melted chocolate mixture into a medium sized cupcake
- paper cup. Tilt each cup to move chocolate to the outer edges of the paper cup. Put the cups into the freezer for 3 minutes. Make sure that they are flat!
- Step #2 – scoop 1 teaspoon of peanut butter mixture on top of the first, frozen chocolate layer. Using your finger, flatten the peanut butter into a disc shape, then freeze for 3-minutes.
- Step #3 – pour 1 teaspoon of melted chocolate on top of each peanut butter filled paper cup then add 1/2 teaspoon of melted chocolate to each paper cup, afterward.
- Using a spoon or your finger, move the chocolate to the outer edge of the paper cup and then freeze peanut butter cups over night.
- Keep these treats in the freezer or refrigerator.