Easy Sugar-Free Peanut Butter Cups
Yes…you’ve read it correctly: sugar-free peanut butter cups! Today is the day to realize that when it comes to living sugar-free and gluten-free, you don’t have to deprive yourself.
You can enjoy the most scrumptious, peanut buttery, chocolate treat without saturating your body with unhealthy processed sugars, fats, or artificial chemicals. You can savor this peanutty goodness without guilt and without second guessing what processed crap is lurking inside.
Have you ever flipped a package of Reese’s Peanut Butter Cups over to read the ingredients list? What the hell is polyglycerol polyricinoleate, and what is it doing in something you’re about to eat? Polyglycerol polyricinoleate, also called PGRP, is an emulsifier made from either castor beans or soybeans (which are most likely GMO). It decreases the viscosity of chocolate so that it melts easier.
How much easier does chocolate need to melt?
I don’t believe that PGRP is needed to make the most gorgeous, Belgian chocolates. Nor is it needed for the most decadent French truffles. So way are manufacturers filling our food with unnecessary, processed crap? We are so surrounded by it, everyday, that we forget that our food doesn’t have to be that way.
I created this recipe to show you that you can have the magic combination of peanut butter and chocolate without harming your body with processed sugars or chemicals.
This recipe is also dedicated to all of my fellow Lyme community members and to those who are living sugar-free to reclaim and reinvent their health. You, too, can go back to indulging in chocolately treats because it is possible to enjoy indulgent desserts without any add sugar or artificial sweeteners.
Leave a comment below. Let me know which treats are your favorites. Maybe I can create a sugar-free recipe to bring that treat back to your sugar-free life!
- 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.