Simple Eating: Dairy & Sugar Free Chocolate Peanut Butter Cups

I’m so glad to officially announce that I am finished with my 21 Day Daniel Fast ! Whew ! Two 3 week fasts in three months was tough, but I feel so blessed and fulfilled from it. Check out my post here to read about what the Daniel Fast is all about.

Since I’ve been eating clean and natural for the past few days, I don’t want to just jump right into eating normal again because my body could go into shock. However, I did want to celebrate a little bit. So on the last night of my fast, I created a healthy version of the peanut butter cup !

I grabbed this recipe from FitFoodieFinds.com  and thought, “Hey, why not?! Looks simple enough!” Look below for an ingredients list and step-by-step instructions with pictures. 🙂

Ingredients:

Bottom Layer-
1/4 cup melted smooth peanut butter (all-natural)
2 Tbsp melted coconut oil
1 tsp pure vanilla extract
1/4 cup unsweetened cocoa powder
8 drops of liquid stevia (or until it matches your taste)

Top Layer-
2 Tbsp of melted coconut oil
1/4 cup of melted natural smooth peanut butter
1/2 tsp pure vanilla extract

*For the “melted” ingredients, place them in the microwave for 20-30 seconds*

PBC Steps_01

Step-by-Step Directions:

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Line a muffin tray with 12 cupcake lines.

 

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Add the 1/4 cup melted smooth peanut butter into a bowl.

 

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Add the 2 tbsps of melted coconut oil.

 

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Add 1 tsp of pure vanilla extract.

 

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Add 1/4 cup of unsweetened cocoa powder.

 

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Add 8 drops of liquid stevia, or until it’s sweet enough to match your taste.

 

Mix all the ingredients together until it's smooth.
Mix all the ingredients together until it’s smooth.

 

Pour the chocolate into the cupcake liners.
Pour the chocolate into the cupcake liners.

 

The cupcake liners should be halfway full of the chocolate.
The cupcake liners should be halfway full of the chocolate.

 

Put the muffin tray into the freezer for about 10-15 minutes, or until it hardens.
Put the muffin tray into the freezer for about 10-15 minutes, or until it hardens.

 

While the bottom layer freezes, start on the top layer by adding 1/4 cup of natural smooth peanut butter into a new bowl.
While the bottom layer freezes, start on the top layer by adding 1/4 cup of melted natural smooth peanut butter into a new bowl.

 

Add 2 tbsp of melted coconut oil.
Add 2 tbsp of melted coconut oil.

 

Mix all of the ingredients together until smooth.
Mix all of the ingredients together until smooth.

 

Add 1 tsp of vanilla extract.
Add 1 tsp of vanilla extract.

 

Once the bottom layered is freezed, take it out and add the new mixture on top of the bottom layer.
Once the bottom layered is freezed, take it out and add the new mixture on top of the bottom layer.

 

With the new layer on top of the chocolate, put the muffin tray back into the freezer for an additional 10-15 minutes.
With the new layer on top of the chocolate, put the muffin tray back into the freezer for an additional 10-15 minutes.

 

PBC Steps_22
Once top layer hardens, take it out of the freezer. Serve and enjoy ! 🙂

 

I had a lot of fun making these, especially since chocolate and peanut butter are one of my favorite combinations ever. This recipe is great for people who are lactose intolerant or can’t eat too much sugar.

However, I will say that if you CAN eat sugar, replace the stevia with real sugar or get sweetened cocoa powder instead. It’s still vegan and it’ll still taste great !

I actually re-made this recipe the other day using melted snickers candy as my bottom layer. SO GOOD ! I would definitely recommend melting your favorite chocolate for the bottom layer of the cup if you can.

PBC Final_02

PBC Final_03

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PBC Final_05

 

They do look great though, huh? 🙂

Shoutout to MJDadulla Photography for taking the pictures for this post. It was so much fun working with you. 🙂 If you guys haven’t yet, follow/LIKE her Facebook, Instagram, and Twitter accounts and to see more of her work !
Eat well, loves !
Happy Wednesday Xo

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