Low Carb Peanut Butter Cups
Makes 10-12 mini muffin size cups
Ingredients
Chocolate layer
- 150g dark chocolate (85%-90% cocoa)
- 45g butter
- ½ tsp (or more) Natvia if required
Peanut layer
- 60g natural peanut butter
- 20g butter, melted
- 1 tsp vanilla
- Natvia if required
*Natvia is a natural sweetener available from the supermarket
Method
Line mini muffin tray with cupcake cases. (the $2 shops have a good range of silicon and also foil mini cases)
Melt the chocolate and butter (and Natvia if using). Mix, then pour half the mixture into the lined tins. Refrigerate until set, about 20-30 minutes.
Mix the peanut butter, melted butter and vanilla extract together and let cool while the chocolate cases are setting in the fridge.
Once the cases have set, put about a teaspoon of the peanut butter mixture onto the chocolate, then top with the remaining chocolate mixture.
Put back in the fridge to set. You can garnish with crushed peanuts and salt if you wish.
I put these in a bag in the freezer to keep for ‘moments’!
** You may need to play around with the quantities a bit. I made a bit too much of the peanut layer mixture, but the chocolate mixture was right for 10-11 cups.
