I don’t have that big of a sweet tooth, but there are certain candies I lean towards when I get a craving – one of them being Reese’s Peanut Butter Cups (incidentally, RPB cups are gluten free and one of the few candies that don’t contain HFCS). These sugar free versions are sure to satisfy the craving. And they are really easy to make – no cooking required either!
1/4 cup unrefined coconut oil, melted
1/4 cup raw cacao powder, or unsweetened cocoa powder
2 tb smooth peanut butter
1/4 tsp pure vanilla extract
pinch of sea salt
15- 30 drops liquid stevia extract (I used Sweet Leaf Stevia Extract)
Line a mini muffin tray with mini muffin paper cup liners.
Stir all ingredients for the chocolate shell together until smooth. Fill each paper cup 1/8-1/4 full with chocolate, swirling to coat the sides with chocolate. Put the tray in the freezer on a flat surface and freeze until firm (about 2-5 minutes).
Meanwhile, stir all ingredients together for the peanut butter filling until well mixed. Remove tin tray from freezer and add about 1/3 tsp of peanut butter to each cup. You may have to finesse the peanut butter by swirling it a bit to create a smooth flat top. Top with extra chocolate sauce until covered. Return to the freezer and freeze until solid.
Store the treats in the freezer.