If you have not visited Kristin at Eat Oxygen, then get over there and check it out! But be ready to be over there for a loooooooong time. I sat for over an hour one night checking out all of her recipes! :)
The secret to this recipe, I think, is the coconut oil. It gives the peanut butter cup that satisfying "mouth feel" of a rich, peanut butter cup. It's actually pretty filling to just have one!
Peanut Butter Cups
4 Tablespoons whipped butter, preferably unsalted (50 cal per T)
1/2 Tablespoon coconut oil
3T agave nectar
1/4 cup sifted unsweetened cocoa powder
1/2 teaspoon vanilla (optional)
filling:
1 Tablespoon creamy natural peanut butter
1 teaspoon coconut oil
1/2 teaspoon agave nectar
1. Sift the cocoa powder into a small bowl. I like to sift it to get all the lumps out.
2. In a small microwave safe bowl, warm the butter slightly, until soft, but not melted (about 20 seconds in the microwave).
3. To the butter, blend in the 1/2T coconut oil, 3T agave nectar, and cocoa powder. Add the vanilla, if using. I accidentally left it out, and they still tasted great.
4. In a separate bowl, blend together the filling ingredients.
5. Line a muffin tin with 4 muffin/cupcake papers.
6. Divide the filling into the 4 cups. Place it in a dollop in the center of the cup.
7. Divide the chocolate mixture over the 4 cups.
8. Freeze for an hour. (Yes, a whole hour!)
9. Remove from the papers and eat! You have to eat them fast, or they melt.
Please only eat one! :)
Each one has approximately:
162 calories
1.5g protein
11.4g fat
15.4g carbs
3.0g fiber
Just as a comparison, according the Reese's website, 1 Reese's Big Cup has:
200 calories
5g protein
12g fat
22g carbs
1g fiber
The nutritional info wasn't available on the website for the smaller pb cup, and I when I looked around online, I couldn't find a consistent answer. (And I don't have one on hand to look at!) :)
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