Sugar Free Mini Peanut Butter Cups
Rated 5.0 stars by 1 users
Servings
24
Ingredients
- 18 ounces sugar free milk chocolate (finely chopped)
- 1 cup peanut butter
-
6 tablespoons oat
fiber
-
6/8 teaspoon organic pure stevia powder
Directions
- Line a mini muffin pan with liners.
- In a mixing bowl, add the peanut butter, oat fiber and stevia and mix together.
- Transfer to a piping bag.
- In a heatproof bowl, melt the chocolate either using a double boiler or in 30 second intervals in the microwave, stirring between each one.
- Fill the liners one-third full with chocolate. Bang the tray to even out the chocolate.
- Transfer the tray to the freezer to set the chocolate, about 5 to 10 minutes.
- Remove the tray from the freezer.
- Pipe dollops of peanut butter filling into the center of the chocolate, being careful to stay in the center and not get peanut butter filling on the sides of the liners as you want the chocolate to coat the filling on all sides.
- Pour in the remaining chocolate to cover the peanut butter filling. Bang the tray to even it out.
- Transfer to the fridge to set.
- Store in the fridge.
