Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.


Sugar-Free Peanut Butter Cups

Wednesday, March 20, 2019
Total time
45 minutes

The coconut cream in this recipe makes the 'chocolate' smoother. Interestingly, I find the more coconut cream you use, the harder the chocolate texture.

or1/2 cup of oil, coconut (109 g)
or1/2 cup of cacao powder (43 g)
or1 tbsp of rice Malt Syrup (10 g)
or2 tbsps coconut cream, (30 g)
or1/4 cup of natural peanut butter, smooth (65 g)
Arrange small chocolate papers on a tray. Combine the coconut oil and cacao powder until smooth, then stir in the syrup and coconut cream. Pour a thin layer into the bottom of the chocolate papers. Freeze for 5 minutes.
Remove from the freezer and spoon ⅓ teaspoon nut butter into each one. Pour the remaining cacao mixture on top and scatter sea salt over. Refrigerate for 30 minutes until set (or, if you’re short of time, freeze them).
Eat straight from the fridge – these won’t last at room temperature.
Nutritional information
Per 100 gPer portion (10 g)% DRI
Energy617 kcal63 kcal3 %
Fat61 g6 g10 %
Fatty acids, total saturated42 g4 g22 %
Cholesterol0 mg0 mg0 %
Sodium124 mg13 mg1 %
Carbohydrate20 g2 g1 %
Sugars4 g0 gremove
Fiber8 g1 g3 %
Protein9 g1 gremove