This recipe is adapted from a recipe on the Eat Oxygen blog.
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)
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:
Just as a comparison, according the Reese's website, 1 Reese's Big Cup has:
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!) :)