Name: Sugar-Free Peanut Butter Cups
Cook time: 45 min
Yield: 256.5 grams
Ingredients: 1/2 cup of oil, coconut (109 g); 1/2 cup of cacao powder (43 g); 1 tbsp of rice Malt Syrup (10 g); 2 tbsps coconut cream, (30 g); 1/4 cup of natural peanut butter, smooth (65 g)

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

Ingredients

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)

Preparation

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 g	Per portion (10 g)	% DRI
Energy	617 kcal	63 kcal	3 %
Fat	61 g	6 g	10 %
Fatty acids, total saturated	42 g	4 g	22 %
Cholesterol	0 mg	0 mg	0 %
Sodium	124 mg	13 mg	1 %
Carbohydrate	20 g	2 g	1 %
Sugars	4 g	0 g
Fiber	8 g	1 g	3 %
Protein	9 g	1 g

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