A simple no-bake treat. A sweet and salty peanut butter centre tucked into a crisp sugar-free dark chocolate shell, made in a mini muffin tin.
15 minPrep
5 minCook
30 minChill
24Servings
NUTRITION FACTS (APPROXIMATE · PER CUP)
Calories75 kcal
Protein1 g
Carbs5 g
Fat7 g
Fiber4 g
Ingredients
Chocolate shell
- 6 oz ChocZero sugar-free dark chocolate chips
- 1 tbsp coconut oil
- 1/2 tsp vanilla extract
Peanut butter filling
- 1/2 cup smooth natural peanut butter
- 2 tbsp butter, softened
- 1/4 cup powdered stevia sweetener
- 1/2 tsp pink Himalayan salt
Instructions
- Line a 24-cup mini muffin tin with paper liners.
- Stir the peanut butter, butter, powdered stevia and salt together until smooth.
- Melt the chocolate chips with the coconut oil and vanilla in a microwave-safe bowl, heating in 30-second bursts and stirring between each, until smooth.
- Spoon about 1 tsp of chocolate into each liner.
- Add a scant teaspoon of the peanut butter filling to each cup, then top with another teaspoon of chocolate, spreading it to cover the filling.
- Refrigerate for about 30 minutes, until set. Store in an airtight container in the fridge.
Nutrition is per mini cup, based on ChocZero dark chocolate chips and a powdered stevia–erythritol blend. Carbs include fibre; sugar alcohols are not counted.