Love Reese’s peanut butter cups? We love the combination of flavors, but not all the sugar, so we gave this popular sweet treat a healthy makeover, with stevia instead of refined sugar. These delicious and creamy low-carb, healthy fats treats are easy to make.
You don't have to be on a low-carb, high fats ketogenic diet to enjoy these, but if you are, these fat bombs are a bonus boost of healthy, dietary fats. Use organic ingredients, when possible. Enjoy the sugar-free recipe!
Yield: 1 dozen mini cups
½ cup unrefined, virgin coconut oil
½ cup almond butter
3 Tablespoons cocoa powder
3 Tablespoons full fat (can) coconut milk
½ teaspoon vanilla extract or 3 drops vanilla essential oil
Drops of liquid stevia, to taste
1 pinch sea salt
- In a small sauce pan, add the coconut oil and almond butter. Stir over low heat until melted together.
- Stir in the cocoa powder, full-fat coconut milk, vanilla, and sea salt. Add several drops of stevia, stir to blend and taste. Add more if desired.
- Line a mini muffin tin with paper liners. Spoon the chocolate mixture into each cup. Recipes makes 12 mini chocolates. If you use a regular size muffin tin, the yield will be six.
- Place the muffin tin into the freezer for about 15 minutes, or until firm.
- Transfer the chocolates from the tin into a ziplock bag or sealable container. Store in the refrigerator.
Deborah Tukua is the editor of Journey to Natural Living and the author of the healthy fresh from the blender recipe book, Naturally Sweet Blender Treats. She is a freelance writer for the Farmers' Almanac and Chiropractic Economics magazine and author of the book, Marketing Strategies for Chiropractic Success.
Deborah is co-owner of the business, Ultimate H2O Solutions. To read more informative, healthy living articles by D. Tukua, visit her company blog, H20 Solutions.