I’m trying to think of something fun to tell you, a funny story, an interesting fact, some witty caption but honestly, I got nothing. All I can think about is how obsessed I am with these inside-out, sugar-free, dark chocolate peanut butter cups and I am SO excited for you to make (and LBR, EAT) them but also, Im super sad I ate mine already!
Here me when I say, these inside-out, sugar-free, dark chocolate peanut butter cup fudge bites are going to turn your world upside down, or maybe I should say, inside out?! . . . coz they’re inside out peanut butter cups not upside down . . . *sigh* I told you I got nothing . . .
Super simple, INSANELY delicious, and yes, you need, that’s right I said NEED on (or 10).
A few tips on how to make (and store) your deliciously indulgent, sugar-free, dark chocolate peanut butter cups :
Tip # 1 – Choose a super smooth (but additive-free) nut butter. The kind I used was just peanuts and salt . . . the smoother the better because you want that outer layer to be silky smooth. If you use a crunchier / less smooth nut butter I’m sure your sugar-free dark chocolate peanut butter cups will still be just as delicious but nowhere near as aesthetically pleasing . . . I know, I know, we should never judge a book (or peanut butter cup) by its cover because it’s what’s on the inside that counts and I wholeheartedly agree with that statement (and FYI – I, personally, generally prefer a super crunchy peanut butter) but in this case, smooth is best.
Tip # 2 – Make sure your chocolate filling has cooled to (at least) room temp before you try to fill your peanut butter cups or the heat from the chocolate will cause your peanut butter cups to melt. If this happens, not a big deal, just continue to fill and chill . . . they will still be edible and just as delicious but again, not as aesthetically pleasing.
Tips for storing your sugar-free dark chocolate inside out peanut butter cups:
They must be kept chilled! Because they’re inside out and the peanut butter “cup” doesn’t set as firmly as a traditional chocolate cup would they have a more fudge-like texture and if you leave them sitting out, especially in this warmer weather, they will melt. Still delicious just very messy is all.
Ok, I think that’s it from me . . .
1 bowl + 5 ingredients & 15 mins!
Sugar Free – Gluten Free – Dairy Free – Grain Free – Low Carb – Paleo – Keto – 100% Vegan Friendly but most importantly they really are edible awesomeness personified (I mean it’s dark chocolate & peanut butter, how could it not be?!) and you need them in your life because, yummmmmmmm
From my dark chocolate peanut butter loving heart to yours,
FYI – if you’re a visual learner like me, click here for step-by-step pics & to cook along with me ♥ (this has the whole process from start to finish + extra tips so if you want alllll the details then this link is the way to go. I hope it helps ♥
enjoy xo
Sugar-Free Dark Chocolate Inside Out Peanut Butter Cup Fudge Bites
- Cook Time: 5 mins
- Persons: 12
- Difficulty: Easy
- Ingredients
- For the peanut butter “cups” –
- 1/2 C super smooth peanut (or almond) butter
- 2 Tbsp melted coconut oil
- 2 Tbsp sugar-free maple syrup
- A big pinch of salt
- For the choc ganache filling –
- 1/2 C chocolate chips
- 1/4 C canned coconut milk
- 1/2 tsp of finely ground instant espresso – optional but really helps enhance the richness of the chocolate + makes the cups, & your life by extension 10 x more magical
- 1 scp unflavoured collagen – optional for an extra hit of protein (which makes me feel better about eating them for breakfast) + it’s great for hair, skin, nails & gut health!
- Instructions
- Line a 12 cup mini muffin tray with paper cases and set aside.
- Melt together peanut butter, maple syrup, and coconut oil – you can do this in a saucepan on the stove or in 30-second increments in the microwave. You want to make sure the mixture is semi-liquid/ smooth and pourable.
- Place a teaspoon or 2 of your melted peanut butter mixture into the bottom of each cupcake liner and use the back of the spoon to smooth it around and up the sides until it’s evenly coated.
- Place in the freezer for 5-10 mins while you make your luscious chocolate filling . . .
- Melt chocolate by your preferred method, then stir in your espresso powder (if using) and coconut milk until smooth and creamy.
- Set aside for 2-3 mins to cool to room temp so you don’t melt your peanut butter cups when you try to fill them
- Once your chocolate mixture has cooled and your peanut butter cups are set, place a tablespoon or so of the chocolate filling into each peanut butter cup, filling it about 3/4 of the way, use the back of the spoon to smooth it down and to the edges.
- Repeat until all peanut butter cups are filled.
- Spoon the remaining peanut butter mixture over the top, re-melt if you need, and smooth it to the side to cover the dreamy chocolate centre.
- Pop them back in the freezer for 2-3 mins to set.
- Enjoy xo
Best kept refrigerated, can also be frozen
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Question of the day –
Trick or treat? Which would you choose?
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your inside out sugar free dark chocolate peanut butter cups (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to
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