Sunday, July 22, 2012

Chocolate Peanut Butter Cups with Coconut Oil

You don't need me to tell you the benefits of coconut oil. It's rich in vitamins and minerals, and is called the healthiest oil on Earth. If you are a believer in CO, but have a hard time forcing it down your throat, then you must try this recipe for chocolate peanut butter cups with coconut oil. It's a delicious, low carb treat packed with healthy goodness.


1/2 cup of expeller pressed coconut oil (you can also make this with 1/2 a stick of butter)
2 squares of 1-1/2 squares of Baker's Unsweetened Baking Chocolate
1/3 cup Splenda
1 tbsp. heavy whipping cream
4 tbsp. Jif Natural Peanut Butter

Put 15 mini muffin papers into a mini muffin pan (do this first). Spray with Pam. Place the chocolate in a glass measuring cup and put it in the microwave for one minute. Take it out and stir it with a spoon. Quickly dump the rest of the ingredients in the measuring cup. Place the measuring cup back into the microwave for one minute. Take it out and stir it well. If the ingredients need to melt more, place it back in the microwave for 30 seconds. Take it out and stir it until it's well blended. Pour the mixture into each muffin tin (almost all the way up). Place the muffin pan into the refrigerator. Once the chocolate peanut butter cups are set, you can take them out and eat them. Store them in a plastic zip baggy in the refrigerator. 2.6 carbs each (Be careful with these! You don't want to overeat them.)

UPDATE: I just made a batch, but I didn't feel like messing with the mini muffin pan and papers. The batch fits perfectly into a rectangular Pyrex storage container. I'm going to cut it like fudge! I also added 1 T. of DaVinci's Sugar Free Chocolate Syrup to get it a little more chocolaty without the extra carbs. 

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