Sugar Free Chocolate PB Cups
(from ejroberts86’s recipe box)
Recipe is for “eggs” but can be made in mini-muffin tin. 10 carbs / candy
Source: http://www.sugarfreemom.com/recipes/sugar-free-chocolate-peanut-butter-easter-eggs-dairy-free/
Prep time: 60 minutes
Cook time: 0 minutes
Serves 12 people
Ingredients
- Filling
- 3/4 cup all natural, no sugar added Peanut Butter
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon liquid stevia
- Coating
- 1 cup sugar free chocolate chips
- 2 tablespoons coconut oil
Directions
-
In a microwavable bowl melt peanut butter and coconut oil together for 30 seconds- 1 minute and stir until completely combined.
-
Stir in vanilla extract and stevia.
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Taste and adjust if needed.
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Pour mixture into egg molds and freeze for 1 hour.
-
Remove from molds and set aside on parchment paper.
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Make coating by melting the chocolate chips and coconut oil for 30 seconds in the microwave.
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Stir until smooth.
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Pour melted chocolate into the molds, half way up the molds.
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Drop the frozen peanut butter eggs, pattern side face down into the chocolate and press down so the chocolate encases the peanut butter.
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Spread chocolate with a spoon to completely cover if needed.
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Store in the refrigerator.