I love peanut butter cups. I mean, a layer of smooth peanut butter in between chocolate, what's not to love about that? However, I tried nearly every homemade peanut butter recipe out there, but they all ended up very calorie heavy.
It makes me sad when tiny treats contain so many calories, that you only can eat one or two of them. One day I was looking for a method to make them much more macro- and dietfriendly. And then I found the answer in the kitchen cupboard: PB2 and chocolate whey. Why didn't I think of that earlier? It totally makes sense, to substitute real calorie-dense chocolate and peanut butter with chocolate whey and PB2.
And let me tell you, these skinny and guilt-free peanut butter cups are super simple to make. It's insane!
It really is the best kind of treat!
(for approx. 12 peanut butter cups)
For the chocolate layer
- 1/4 cup (35g) raw cocoa
- 1/4 cup (60g) unsweetened almond milk
- 2 tbsp chocolate whey
- 1/4 cup (70g) low fat greek yogurt
- 1 tbsp stevia
For the peanut butter layer
- 1/5 cub (35g) PB2
- some water
- 1 tbsp stevia
Macros per peanut butter cup
- Calories: 38 kcal
- Protein: 4g
- Carbs: 3.5g
- Fat: 1g
In a small bowl, combine all ingredients for the chocolate layer and mix until everything is smooth. In another small bowl, combine the ingredients for the peanut butter layer and mix also until smooth. Both mixtures should be creamy.
Line 12 silicon muffin cases (or a muffin tin) and pour 1 tsp of the chocolate mixture into each cup. Follow with 1 tsp of the peanut butter mixture and top it again with 1 tsp of the chocolate mixture.
Place the muffin cases in the freezer for approximately 1 hour and enjoy!
These peanut butter cups must be kept in the freezer, as they get too soft in the fridge. Let them sit for a minute or two, before you eat them, though.