MADE WITH SUGARLESS ORGANIC MONK FRUIT

Chocolate peanut butter cups

Small refrigerated chocolate cups with a soft peanut centre. A little coconut oil keeps the unsweetened chocolate coating easy to bite.

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Chocolate peanut butter cups made with Sugarless Organic Monk Fruit
Makes
12 mini cups
Prep
20 minutes
Cook / brew
5 minutes
Rest / chill
45 minutes chilling
Total time
1 hr 10 min

Equipment: 12 mini muffin cases in a tray

Ingredients

Use level 5 ml teaspoons and weigh ingredients where grams are given.

Method

  1. Melt chocolate and coconut oil in a dry bowl over barely simmering water, keeping the bowl above the water. Stir in coating sweetener.
  2. Spoon about half the coating among 12 mini cases and spread slightly up the sides. Refrigerate 10 minutes.
  3. Mix filling ingredients and divide into 12 small discs. Place one in each cup, keeping a narrow gap at the edges.
  4. Spoon remaining chocolate over the filling and seal to the sides. Refrigerate at least 35 minutes until firm.
  5. Remove paper cases to serve. Keep chilled until shortly before eating.

Your sweetener

Sugarless Organic Monk Fruit

1 level teaspoon gives the sweetness of 1 teaspoon of sugar. Use the named Sugarless blend and weigh the amount in this recipe; pure monk fruit extract is not interchangeable.

Explore Organic Monk Fruit

Storage & ingredients

Refrigerate airtight for up to 7 days or freeze for 1 month. Do not store in a warm room.

Allergens: Peanuts, almonds; check chocolate for milk and soy.

Cocoa, peanuts and almonds contain natural sugars.

Cuisine: American inspired

Estimated nutrition

Per 1 mini cup · 12 servings per recipe

Energy
133 kcal (558 kJ)
Protein
3.6 g
Fat
11.4 g
Carbohydrate*
2.0 g
Sugars
0.6 g

Calculated estimates using food composition data and representative product labels. Values vary with ingredients and portion size. *Carbohydrate excludes fibre and sugar alcohols; their energy is included where supplied by the source.

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