Low Carb Chocolate Peanut Butter Cups

A "candy" that is low carb, lower in sugar, and gives me a dose of coconut oil? Yes please!

These are super easy to make, and you can get creative with your flavors. Even if you are not going for low carb - these are just as delicious and may make you rethink why you ever ate a Reese's - well, maybe.

This recipe yields: 16-18 servings

Serving size: 1 cup

Calories: 77 calories

Fat: 8.6g

Sodium: 11.4mg

Carbs: 1g

Sugar: 1g

Protein: 1g

Ingredients

3 tbsp dark chocolate chips (I used Ghiradelli)

1/4 cup organic coconut oil

3 tbsp natural peanut butter (Skippy's had lowest carb)

1/4 cup organic coconut oil

1. Combine chocolate chips and 1/4 cup coconut oil in a pourable measuring cup. Heat in microwave for 30-45 seconds and stir until smooth.

2. In a mini cupcake pan, pour in your chocolate mixture - in about 1/4" layers

3. Place in freezer for about 2-3 minutes, until relatively solid.

4. Melt peanut butter and the other 1/4 cup coconut oil in microwave for 30-45 seconds and stir until smooth.

5. Take our your cupcake pan, the chocolate should be solid. Then pour peanut butter mixture over the chocolate in 1/4" layers.

6. Place back in the freezer for 10 minutes.

7. Once completely solid, you can flip over the cupcake pan and lightly tap and they should fall out easily.

8. Store in an airtight container in the freezer.

Mix it up with different fruits and nuts:

Raspberry cups and cashew cups: 1.5g carbs per serving