I’ve tried skinny chocolate with peanut butter in the middle but it’s just not the same as a Reese’s peanut butter cup. The peanut butter in the candy bar has a creamier, sweeter taste. This is my version of the popular candy bar but sugar-free. I used a mini muffin pan to make these. It helps to keep these cups candy bar sized.
I love Hershey’s chocolate but not in my skinny chocolate. To make it taste more like the candy bar, I use Ghirardelli Unsweetened Cocoa. I’m not normally a picky person, but the difference it makes is HUGE in my opinion.
I use a combination of Truvia and xylitol in this recipe but they are interchangeable and you can use whichever you have on hand. Xylitol measures cup for cup like sugar. Truvia is a bit sweeter than xylitol. Here is a chart for converting sugar and Truvia.
Copy Cat Reese’s Peanut Butter Cups (Sugar- Free)
Peanut Butter Middle:
1/3 cup peanut butter
1/3 cup peanut flour
4 Tbs. (half stick) butter, melted
2/3 cup Truvia, ground in blender (or if you like less sweetener, you can use 1/3 cup Truvia and another 1/3 cup peanut flour)
1/2 cup cocoa powder (I highly recommend Ghirardelli)
1 cup coconut oil, melted (I used refined so there was no coconut taste)
2/3 cup xylitol, ground in blender (can substitute Truvia or stevia to taste)
For the Peanut Butter Middle, mix all ingredients together in a small bowl. Put in fridge to chill while making the chocolate. For the chocolate, melt coconut oil (if solidified) in microwave. Put in small bowl and mix with cocoa powder and xylitol with a whisk. Put about 1/2 Tbs. of chocolate in each baking cup. Take small amount of peanut butter mix (about 1 teaspoon) and shape it to fit in the cup. Pour chocolate over the peanut butter until it is covered. Freeze until solidified. You can store in the freezer or fridge. I prefer the fridge as it is easier to eat.
Makes about 24 mini peanut butter cups
THM Notes: This is an S dessert
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