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Recipe detail
HEALTHY REESE'S PEANUT BUTTER CUP
Prep
20 Mins
Cook
30 Mins
Serves
4
Macros per serving
Calories
174
Protein
6g
Carbs
15g
Fat
10g
Instructions
9 steps
- 1In a bowl, mix the PB2 powder, Monk Fruit Sugar, and water until well combined to create a smooth peanut butter-like consistency.
- 2In a separate microwave-safe bowl, melt the Lily’s Chocolate Chips with coconut oil. Heat in short intervals and stir until completely melted.
- 3Line a mini muffin tin with paper liners.
- 4Spoon a small amount of the melted chocolate mixture into each liner, covering the bottom.
- 5Place the mini muffin tin in the freezer for a few minutes to allow the chocolate to set.
- 6Once the chocolate has set, spoon a small amount of the PB2 mixture onto the center of each chocolate base.
- 7Cover the peanut butter layer with the remaining melted chocolate, ensuring it completely surrounds the peanut butter.
- 8Return the muffin tin to the freezer and let it set for at least 30 minutes.
- 9Once set, remove the peanut butter cups from the muffin tin and store them in an airtight container in the refrigerator. 6 tbsp (40g) PB2 mix 2 tsp (8 grams) Monk Fruit Sugar 5 tbsp (75g) Water 1/2 cup (90g) Lily’s Chocolate Chips 1 tbsp (14g) Coconut Oil