Anchored

A dessert that is satisfying, healthy, and doesn’t spike our blood sugar… It’s not as hard to find as you think! Introducing the easiest peanut butter cups!

One of my favorite cookbooks is Run Fast Eat Slow – the first edition is my favorite. Within this cookbook is a recipe for peanut butter cups – one of my all-time favorite treats – but without the blood sugar spike. I just made 12 of these and they are sitting in my fridge for a quick treat – I’m already drooling over the idea of eating one after lunch.

Here’s what you need and how to make them

For the Chocolate

1. 12 mini cupcake holders
2. 1/3 cup coconut oil
3. 1/4 cup cocoa powder
4. 3 tbsp maple syrup

Melt the coconut oil and mix the ingredients together. Half of this will go on the bottom the other half will cover the peanut butter mixture.

For the Peanut butter

1. 1/2 cup of 100% peanut peanut butter
2. 1 tbsp maple syrup
3. 2 tbsp coconut oil

Mix the ingredients together to form the gooey part of your peanut butter cup.

To assemble

1. fill the bottom of each mini cupcake mold with chocolate and place in the freezer for about 5 minutes
2. While the bottom hardens make the peanut butter filling
3. Top the bottom layer with the peanut butter mixture and place the remaining chocolate on top of each cup (I had to make a bit more chocolate)
4. Place in the freezer for about 10-15 minutes and enjoy

Keep the leftovers in a container in the fridge.

Serving size: 1 peanut butter cup 136 calories | 7.2 g Carbohydrates | 2.4 g Protein | 11.9 g Fat