Seriously these little cups are a tiny piece of heaven. In the low carbohydrate world they are often referred to as “fat bombs” since they contain some of the good fats (*medium chain triglycerides) to help your body function at its optimal level-however something about eating a “fat bomb” just doesn’t sound right to me- regardless of how good they taste.
Here are some variations we enjoy at our homestead- feel free to create your own. Be sure to comment back here and let me know how they came out. Try almond butter in place of the peanut butter; add a 1tsp. of vanilla extract or a 1 T. left over coffee, sprinkle with sea salt instead of peanuts, mix in shredded coconut, or sprinkle with dye free sprinkles for a special treat for the kids.
DIY Peanut Butter Cups
(the following may contain affiliate links to products I personally use-under no circumstances are you obligated to purchase them through my direct link-but, if you should decide to do so I will receive a small percentage of the sale- that helps support this blog.)
Yields; 24 cups
1/2 C. Peanut butter
1 Tsp. Sweetener of choice (i.e Truvia, agave)
8 T. Cocoa Powder
1/2 C. Unsalted Butter (use Earth Balance Butter to make it dairy free)
(crushed peanuts optional)
1. In a medium sized, over low/medium heat, gently stir in all ingredients until well combined and melted.
2. Carefully pour in silicone cupcake pan, foil cups, or any cupcake liner really.
3. Add a pinch of crushed peanuts (or desired add in) if desired-if not leave it be.
4. Freeze for 30-35 minutes and enjoy. You will want to leave these in the freezer until ready to serve as they do melt rather quickly.