Sugar Free Peanut Butter Cups
This is the time of year when I start to crave peanut butter cups. Because those were always my favorite Halloween candy. The one I would trade other ones for. Now as an adult I make my own because so many of the commercial brands have loads of sugar and artificial ingredients in them. The recipe I am sharing with you today had two ingredients and is super simple so that anyone can make it. And, it is actually sugar free! I use Luv brand chocolate chunks (found in the baking aisle of Fresh and Natural Foods) which are sugar free but they taste every bit as good as regular chocolate and there is no bad stuff in them like there is in other sugar free chocolates on the market. I fill my peanut butter cups with plain peanut butter because I like the salty in contrast to the sweet chocolate. If you are allergic to peanuts, feel free to use your favorite nut butter in these.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
To melt the chocolate, place a bowl over a pot of simmering water (just an inch of water at the bottom, and the bowl should fit snugly across the top). Place the chocolate in the bowl, and whisk every so often until it melts. Carefully remove the bowl with waterproof oven mitts. Pour a thin layer (about 1/4 inch thick) of the chocolate into 12 large peanut butter cup tins, muffin tins, or silicone peanut butter cup molds. Set in the freezer for about 10 minutes until firm, then spoon a little of the peanut butter into the center of each (about 2 tsp each), and pour the remaining chocolate over all of the molds. Set in the freezer again for about 15 minutes until set.
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