5-Minute, One-Pot Mini Peanut Butter Cups
As the name implies, this recipe only takes about 5 minutes to make. It’s as simple as melt… stir… and pour. And the best part is that it’s low in sugar, contains healthy fats, and is a rich source of antioxidants!
Yield: 16 servings (mini cups)
Active Time: 5 minutes
Total Time: 25 minutes
Preferences: Gluten Free, Dairy Free, Vegan, Paleo*
6 Tbsp. unsweetened organic cocoa powder
3 Tbsp. virgin coconut oil
3 Tbsp. Maranatha Creamy Organic Peanut Butter*
1/2 tsp. vanilla extract (optional)
4 tsp. coconut sugar (substitute powdered erythritol for a zero glycemic sweetener)
1 pinch finely ground Celtic Sea Salt
8-10 drops NuNaturals Stevia (to taste)
Candy molds or silicone muffins cups or paper mini muffin liners in a mini muffin pan
In a medium saucepan, combine cocoa powder, coconut oil, and nut butter over very low heat. Stir occasionally until mixture is completely liquefied.
Remove from heat and stir in salt, vanilla (if using) and coconut sugar. Add stevia to taste.
Pour mixture into silicone candy molds, silicone muffins cups, or paper mini muffin liners in a mini muffin pan.
Transfer to freezer to set (about 15 minutes).
Pop the peanut butter cups out of silicone molds
Store them in airtight container in freezer or refrigerator.
*PALEO OPTION: Replace peanut butter with almond butter, cashew butter or macadamia nut butter.
Nutrition Information Per Serving
47 calories, 4.4 g total fat, 2.6 g saturated fat, 0 g trans fat, 0.24 g monounsaturated fats, 0.06 g polyunsaturated fats, 0 mg cholesterol, 8.7 mg sodium, 2.1 g carbohydrate, 1 g fiber, 0.56 g sugars, 1.1 g protein
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