Prep Time:
15 mins
Cook Time:
3 mins
Additional Time:
1 hr
Total Time:
1 hr 18 mins
Servings:
12
Yield:
12 peanut butter cups
Ingredients
- 1 cup coconut oil
- ½ cup natural peanut butter
- 2 tablespoons heavy cream
- 1 tablespoon cocoa powder
- 1 teaspoon liquid stevia
- ¼ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 ounce chopped roasted salted peanuts
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Directions
- Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.
- Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.
- Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.
Nutrition Facts (per serving)
| 246 | Calories |
| 26g | Fat |
| 3g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 246 | |
| % Daily Value * | |
| Total Fat 26g | 33% |
| Saturated Fat 17g | 87% |
| Cholesterol 3mg | 1% |
| Sodium 89mg | 4% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 1g | 4% |
| Total Sugars 1g | |
| Protein 3g | |
| Calcium 10mg | 1% |
| Iron 0mg | 2% |
| Potassium 99mg | 2% |
