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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 147.9
  • Total Fat: 12.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 4.0 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 1.9 g
  • Protein: 4.0 g

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bittersweet homemade peanut butter cups (vegan, gluten-free, low carb, no refined sugar)

Submitted by: KORIMITSOU

Introduction

I made these for my stepmother, who loves chocolate and peanut butter but is trying to eat healthier. One PB cup has about the same fat & calories as 1.5 Tbs of peanut butter by itself - except this peanut butter is combined with chocolate and natural sweeteners for a rich and satisfying treat without any fillers. I made these for my stepmother, who loves chocolate and peanut butter but is trying to eat healthier. One PB cup has about the same fat & calories as 1.5 Tbs of peanut butter by itself - except this peanut butter is combined with chocolate and natural sweeteners for a rich and satisfying treat without any fillers.
Number of Servings: 24

Ingredients

    8 oz (8 squares) Baker's unsweetened chocolate, divided

    1 cup chunky natural peanut butter (the kind that is just peanuts, fresh ground is best)

    5 Medjool dates, pitted (the freshest, squishiest dates work best)

    1/2 cup agave nectar, divided (may substitute honey, but it will not be vegan)

    1/4 cup unrefined virgin coconut oil, divided

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Directions

Makes about 2 dozen peanut butter cups.

1) Line mini muffin tin(s) with mini cupcake liners (mist with nonstick spray if desired - I didn't and they didn't stick much anyway).

2) Melt 4 oz (4 squares, or half the box) of the chocolate in a double boiler (or in a glass bowl set on top of a saucepan with a little water in the bottom) over medium heat. Stir frequently with a silicon spatula until melted. Add 2 Tbs of the coconut oil and 3 Tbs of the agave nectar and stir well - the mixture may begin to seize a little and become clumpy. Immediately remove from heat.

3) Use a spoon to spread the chocolate mixture into the bottom of the cupcake liners. It's okay if it seems a little thick/hardened - just work quickly while it's still warm.

4) If the chocolate is still melty, put the muffin tins in the fridge while you make the filling. (This may not be necessary if it got very thick when you added the agave nectar.)

5) Put the peanut butter and dates into a food processor with 2 Tbs of the agave nectar and blend til combined. (Alternatively - since my food processor was broken - chop the dates as small as possible, then combine in a blender, stirring every time it gets stuck - this takes a lot longer.)

6) Roll the peanut butter mixture into small balls (about 3/4 inch?) and flatten. Press one into each cup.

7) Repeat step 2 exactly with the other half of the chocolate, oil, and agave.

8) Spoon or spread the chocolate mixture on top of the cups, sealing in the peanut butter mixture. Put the tins in the fridge to harden for a couple hours - or put in the freezer to harden in a few minutes.

9) Enjoy! You may need to store them in the refrigerator if it's warm (if the coconut oil was already liquid at room temperature).

Number of Servings: 24

Recipe submitted by SparkPeople user KORIMITSOU.






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