The next best thing besides licking the spoon is the flavor combination of chocolate and peanut butter. And the next best thing after that is a peanut butter cup that is only 25 calories. Nope, not too good to be true! It also follows my personal kitchen rule of 5 ingredients or less. 😉
Find the original recipe here.
1/4 c unsweetened almond milk (or skim milk) –> Cashew milk worked well here too!
1/4 c plain low fat Greek yogurt
1/4 c + 2 T unsweetened cocoa powder
1 T baking Stevia (or 2 T sweetener of choice)
Peanut Butter Layer
1/4 c peanut flour (or PB2)
1/4 c + 1 T water
1 T baking Stevia
1. Locate two small bowls. Combine ingredients for the chocolate layer in one bowl and combine ingredients for the peanut butter layer in the second bowl.
2. Mix each bowl until ingredients are well combined. The consistency should creamy.
3. Fill a mini muffin tin with muffin/cupcake liners. I only had the larger size, so I cut parchment paper to fit in the smaller sections of the muffin tin. Pour 1 teaspoon of chocolate on the bottom, 1 teaspoon of peanut butter in the middle, and 1 teaspoon of chocolate on the top.
Or if you’re like me, don’t measure your ingredients and just pour chocolate/peanut butter/chocolate until the wrapper is full. 😉
4. Freeze for 1-2 hours.
These peanut butter cups must be stored in the freezer, so take one out about 5-10 minutes before you want to eat it so it can thaw a bit!