Now if your life me then you are a peanut butter cup loveeerrrrrrrr.
If there is one thing that is constantly a battle with my new way of eating, its my persistent sweet tooth! But I try to trick it with sweet things that have a healthy low carb twist to them. Today while I had a lot of time to get things done at home I decided try and make some peanut butter cups!
And let me tell you! They turned out to be pretttttty good if I do say so myself 😉
They are of course VERY easy to make with only 3…count them 3! ingredients.
Ingredients:
-PB2
-Dark Chocolate (I used 90 % Cacoa by Lindt chocolate–has less carbs)
-almond milk
Heres the recipe
Serving size is for 6 larger peanut butter cups in a muffin tins
-Butter your muffin tin
-Take half of your chocolate bar (should be about 4-5 squares) and put in a small pot with some almond milk. Stir while chocolate melts and add more almond milk if needed so that chocolate is liquified.
-Pour chocolate into in the bottom of each muffin tin filling a quarter of the way.
-Pop the tin in the freezer until chocolate is hard
-After chocolate is hard take your PB2 and scoop our 6 tablespoons into a bowl.
-Add in some water and almond milk till its smooth and liquified. Then pour on top of the chocolate and pop it back into the freezer for another 10-15 mins
-Take the rest of your chocolate and melt it the same way you melted the first half. Then take the tin out of the freezer, pour the rest of the chocolate on top of your cups, and pop them back into the freezer for about 30 mins.
-When cups are hard take a knife and pop the cups out of the tin, throw them into a baggie and store them into the freezer!
Strongmind Strongwoman 