Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Inside Out Peanut Butter Cups
Homemade peanut butter cups made with more peanut butter (and more protein!) than chocolate.
Course
Dessert
Cuisine
American
Keyword
Chocolate, Grain-free, Raw
Prep Time
10
minutes
minutes
Chill Time:
1
hour
hour
Total Time
10
minutes
minutes
Servings
6
cups
Calories
249
kcal
Author
Lauren Goslin
Ingredients
PEANUT BUTTER LAYER:
½
cup
creamy peanut butter
no sugar added
2
Tablespoons
melted coconut oil
1
Tablespoon
maple syrup
good
pinch
sea salt
I use salted peanut butter and still add a pinch of salt; taste before adding.
CHOCOLATE LAYER:
3
Tablespoons
melted coconut oil
2
Tablespoons
cocoa powder
1
Tablespoon
maple syrup
good
pinch
sea salt
Instructions
Begin with
room temperature
ingredients, otherwise the mixtures will clump.
Mix together the ingredients for each layer in two separate bowls.
Using six muffin cups, fill the bottom with enough of the peanut butter mixture to cover it.
Freeze the cups until the first layer is hard enough to hold its shape (about 5-10 minutes).
Top with the chocolate layer (divide it among the six cups equally).
Freeze until hardened (5-10 minutes).
Finish with the remaining peanut butter mix (again, divide it equally).
Freeze until completely hardened (15-20 minutes).
Notes
Weight Watchers points: 11
Nutrition
Calories:
249
kcal
|
Carbohydrates:
9.2
g
|
Protein:
5.6
g
|
Fat:
23.1
g
|
Fiber:
1.8
g
|
Sugar:
4.7
g