reese’s pb cups (sugar free)

have i ‘reese’-ently told you how much i love these?

A couple of times a year, I break-up with sugar. It’s a nice reset that lasts 30 days. The first week is the hardest and then it gets progressively easier each week. My sleep quality improves, my energy is high, and my skin looks amazing. 

I love super dark chocolate (85% or higher) so I get some some sugar-free chocolate to help me get through the month. I am not a masochist. Lily’s makes good quality sugar-free chocolate options, I get mine at Whole Foods.

My favorite food pairing is chocolate and peanut butter, so it’s no surprise that Reese’s peanut butter cups are my preferred candy. Halloween is around the corner, so I wanted to try and make sugar-free version of Reese’s peanut butter cups while I am on a no-sugar kick. 

This is a super simple recipe, so simple, that I hesitate to put it on the blog. But I decided to share this because maybe some of you are also trying to reduce your sugar intake. And these have been a great way to curb my sweet tooth while I am trying to be more virtuous. The hardest part is waiting for them to freeze!

I made them in regular muffin tins, but they too large (if there is such a thing when it comes to chocolate and peanut butter cups). I recommend mini-cupcake tins.

Ingredients

9 ounce bag of Lily’s sugar free dark chocolate baking chips

1 tbsp of coconut oil

6 tsp salted smooth peanut butter

Sea salt

Directions

Line the mini-muffin tins with liners.

Place the chocolate chips in a medium microwave-safe bowl.

Melt chocolate in the microwave for 1 min, stir, and then pop back in the microwave for another 30 seconds.

Add in the coconut butter and stir, until the chocolate is velvety smooth.

Spoon a small teaspoon of melted chocolate into each of the muffin tins, and smooth out the top.

Pop into the freezer for 10 minutes. After the first layer of chocolate is hard, take out of the freezer.

Put a ½ teaspoon of peanut butter in the center of each tin.

Put back in the freezer for ten minutes. Take out again, and cover the peanut butter with another teaspoon of chocolate. You may need to warm up the chocolate again, so it melts over the peanut butter.

Sprinkle the top of each cup with sea salt, and put back in the freezer for another 20 minutes.

At this point, they will be frozen, and you can put them in the fridge to store.

what’s your favorite Halloween candy?

Published by thespicylatke

Hi, I am Jessie! I work as an attorney by day, but on evenings and weekends, I’m busy working out or cooking in. I read a lot of cookbooks (maybe too many...) so this blog is a creation from the recipes percolating in my mind. Current favorites are Simple by Ottolenghi, Everyday Kitchen by Smitten Kitchen, and Zuni Cafe Cookbook by Judy Rogers.

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