Ingredients1 h 18 m servings 246 cals
- 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.
Per Serving: 246 calories; 26 g fat; 3.3 g carbohydrates; 3.4 g protein; 3 mg cholesterol; 89 mg sodium. Full nutrition
ReviewsRead all reviews 6
I am one of those people who tastes "bitterness" with Stevia, so I substituted 1/3 cup of Splenda for the Stevia, and these taste very much like peanut butter cups!
So delicious! These are going to save me! I used agave sweetener instead of Stevia because it's what i had and this recipe came out perfect!
Love these. Awesome fat bombs. I made them in small silicon candy molds - it made 30 little bite-sized treats. Thanks!