Don’t you just love the combination of chocolate and peanut butter? I certainly do! And if you can enjoy them on a healthy eating plan, all the better!
That’s why I love the Trim Healthy Mama plan – you can still enjoy chocolate treats (even for breakfast!).
If you’ve ever struggled to follow a diet plan then you probably know that having a few treats really does make all the difference. This recipe for skinny chocolate peanut butter cups has become a staple in my house (my daughter just loves them) even as my healthy eating plan evolves.
So bring back your sweet indulgence with this fabulous recipe. The ‘secret’ ingredient is very good for you so there’s no reason to feel guilty for indulging!
Best of all this recipe works for lots of different plans – Trim Healthy Mama, gluten-free, low-carb, or sugar-free. Enjoy peanut butter cups without the guilt!
Coconut oil is the healthy ‘secret’ ingredient in this simple recipe! It’s very good for you and creates a perfect chocolatey base so you can indulge in these skinny chocolate peanut butter cups without any guilt.
Tools & Equipment
Before you start making your peanut butter cups, grab a mini-muffin pan. It works perfectly for making those cute little cup shapes!
Here a list of the tools and equipment you will need to make this recipe;
- Glass measuring Jug or container
- Measuring Cups
- Muffin tray
- Coffee Grinder
This recipe makes 12 peanut butter cups.
Here is a full list of the ingredients you will need for this recipe;
- 1/2 cup coconut oil
- 1/2 cup cocoa powder
- 1/4 cup xylitol
- 1-2 scoops Stevia extract
Peanut Butter Filling
- 1/2 cup all-natural peanut butter
- 1/4 cup coconut oil
- 1/2-1 teaspoon vanilla extract
- Stevia extract, to taste (for me that was 2 little scoops)
The first thing you’ll want to do is make your chocolate as this is going ot create the base of your peanut butter cups, if you have any left over you can use it to create a thin chocolate layer on the top too!
Once you have your chocolate done it is all really easy to put together and you will have healthy yummy snacks on hand almost instantly!
Melt the coconut oil, adding your sweetener and cocoa powder following the original recipe instructions.
Remember to use a coffee ginder to create a fine dust texture with your xylitol so the chocolate is smooth instead of bitty.
Once you have melted your cococut oil add in your xylitol, cocoa powder and stevia if you want to add in a little more sweetness to the taste.
Mix the ingredients well together with a whisk or rubber spatula. Make sure to get rid of any lumps or clumps of powder within the mixture.
Once your mixture is ready pour or spoon it into the base of your muffin tray. You won’t need to grease your trays as they will naturally pop out when you want to eat one.
Also if you prefer to use silicone moulds these are great as they are easier to use and can easily pop out the peanut butter cups once they are set.
The mixture should be a nice custard thickness type liquid that moves but isn’t water. Spoon or pour the mixture into your moulds ready to set in the refrigerator.
Place on an even shelf to allow the chocolate to set.
While your chocolate is setting in the refrigerator you can mix together the ingredients for the peanut butter filling.
Place all the ingredients into a bowl and mix together well, until the mixture is smooth.
After roughly 20-30 minutes the chocolate should have set and is now ready to be topped with peanut butter.
The best way to work with peanut butter is to let it sit out in the warm to allow it to be softer and easier to work with. Use a spoon to place ontop of your chocolate bases in each mould.
Move the peanut butter around to fill the space and cover the chocolate.
The first time I made these I put half the chocolate (about 1 teaspoon in each) in the pan, froze it for a few minutes, topped with the peanut butter mixture, froze again, and then topped with the remaining chocolate.
You can do it that way, or if you’re lazy like me, now I just pour in all the chocolate, let that harden, then put the peanut butter mixture on top and freeze again. Either way, works just fine!
When they are completely firm, use the edge of a butter knife to pop them out.
Keep them in a container in the fridge because they do get melty!