Oh.My.Goodness. If this recipe had sugar in it, I'd tell you that I was in a sugar coma. I guess I could be in a chocolate coma because there is certainly plenty of chocolate in it. My husband, a big peanut butter cup fan, could only eat half of one. I, on the other hand, finished his and had one of my own. My chocoholic son ate 3 bites before declaring himself done. These things are rich. You could easily halve (or quarter) this recipe, but of course I made the whole batch and now have enough peanut butter cups to last a looong time. This is a good thing.
Chocolate Peanut Butter Cups
1 cup Cocoa Powder
5 Tbsp Oil or Butter, melted
3/4 cup Erythritol, like Wholesome Sweeteners Organic Zero or Z-Sweet, powdered (whiz it up in a coffee grinder or blender if you have granulated)
40 drops Liquid Stevia
1 tsp Vanilla
1/4 tsp Salt
1/4 cup Heavy Cream
Mix ingredients well - it will be very, very thick. Test for sweetness to make sure you like it. Spoon about a teaspoon into each cup of a mini muffin pan, pressing the center so the chocolate goes up the sides of the cups. Set aside.
1/2 cup Peanut Butter (no sugar added)
1 cup Almond Meal
30 drops Liquid Stevia
Dash of Salt
Mix these four ingredients well and test for sweetness. Scoop mixture into your hand and roll into a small ball, then press into the center of each chocolate cup.
Refrigerate the pan for about 30 minutes. To remove candy from pan, run hot water over the bottom of the pan or just use your hand to heat one cup at a time, and run a thin plastic knife around the inside of the cups to loosen the candy. Enjoy!
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