Skinny Dark Chocolate Pb Cups Recipes

HOMEMADE DARK CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Line cupcake liners into a cupcake/muffin tin. Set aside. If you don't have a tin, you can still make this recipe with your cupcake liners.
• Melt the chocolate over bain-marie: Place a saucepan that is large enough to hold a heat-proof bowl over med-high heat. When you put the bowl over the saucepan, it shouldn't touch the simmering water. You should fill the saucepan with 2 inches of (5 cm) water. Once the water simmers, reduce the heat to medium heat, and place the chopped chocolate into the bowl and put the bowl over the saucepan. Stir with a spatula from time to time so the chocolate can melt evenly.
• Place one tablespoon of melted chocolate into the liners and spread evenly with the back of a spoon. Let the chocolate set in the freezer for almost 10 minutes.
• While the chocolate sets, mix the peanut butter and honey with a spoon. Remove the cupcake tin from the freezer. Add 2 and 1/2 teaspoons of peanut butter and spread evenly with the back of a spoon through the edges. Slightly press while spreading so the peanut butter layer sticks to the chocolate layer.
• Pour 2 teaspoons of melted chocolate over the peanut butter layer, spread with the back of a spoon. Cover with a plastic film and keep in the freezer for almost 10 minutes to let the chocolate set.
• If you don't eat them immediately, keep the peanut butter cups in the fridge. You can store the peanut butter cups in an airtight container in the fridge up to a week or in the freezer up to a month.

DARK CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY

Steps:

• In a microwave-safe bowl, combine the dark chocolate and 5 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until melted. Add the vanilla and stir until combined. The mixture should be smooth and pourable.
• Pour ½ of the chocolate mixture into the molds, enough to cover the bottom of the mold and come about ⅓ of the way up the sides. Freeze for 15 minutes.
• In another microwave safe bowl, mix together the peanut butter, honey, and remaining 2 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and pourable.
• Pour the peanut butter mixture evenly over the chocolate layers in the molds. Make sure to leave enough room for the second layer of chocolate. Freeze for 10 minutes.
• Pour the remaining chocolate on top of the peanut butter layer, up to the rims of the molds. Wipe off any excess that spills over the edges. If desired, sprinkle the cups with hemp hearts for added crunch. Freeze for 1 hour, until set, then pop out of the molds.
• The cups will keep in the refrigerator for up to 1 month.
• Enjoy!

SKINNY DARK CHOCOLATE PB CUPS

Steps:

• Line a mini cupcake pan with mini cupcake liners. Add the dark chocolate chips to a microwave safe bowl and microwave in 15 second intervals until fully melted. Gently stir in the almond milk until you have a creamy, chocolate ganache consistency. Separate the chocolate mixture into two separate batches. Using the first batch, distribute the mixture evenly among the cupcake liners. Place pan in the freezer for a few minutes to help the ganache to solidify a little.
• Combine the PB fit powder and water until you have a creamy peanut butter texture (the texture will be slightly runnier than regular peanut butter which is fine. This makes it easier to pour into the cupcake liners and it will still solidify once frozen). Pour the peanut butter into each of the cupcake liners to create another layer on top of the solid chocolate. Return to the freezer for approx 30 minutes to allow the peanut butter layer to solidify.
• Finally, add the second batch of melted chocolate to the cupcake liners and return to the freezer until the peanut butter cups are fully frozen. All done!

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Trim 12 paper muffin cup liners to half of their height.
• Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
• In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

SKINNY VEGAN CHOCOLATE PEANUT BUTTER CUP SMOOTHIE

Steps:

• Combine almond milk, peanut butter powder, cocoa powder, syrup, and ice cubes in a blender; blend until smooth.

5-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY

Steps:

• Line a muffin tin with muffin tin liners.
• In a bowl or measuring cup, add the dark chocolate and ¼ cup (50 g) coconut oil.
• Stir in vanilla extract.
• Microwave for 30-second intervals until melted, stirring each time.
• Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.
• Freeze for 15 minutes.
• In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.
• Microwave 15 seconds or until slightly melted and pourable.
• Pour mixture evenly into the muffin tin.
• Freeze for 5 minutes.
• Pour remaining chocolate mixture on top of the peanut butter layer.
• Freeze until firm about 1 hour.
• Store in the refrigerator until ready to serve.
• Enjoy!