Clean Eating Recipe: Dark Chocolate and Peanut Butter Little Cups

We all fancy a little something sweet from time to time. And I really love being creative in the kitchen. It's almost like it makes eating food we have taken time and creativeness to make, more worthwhile and also a reward for our toil! Plus, as this is clean eating, it's a win-win!

To make these little cups, it is such a simple process, but it is not a quick job, because you need to leave the little cups in the freezer twice and wait for the dark chocolate to harden x2, but of course, in this day and age, we're all busy and have stuff to do whilst waiting, including checking Instagram, Twitter, snapchat and bloglovin' ;-)

With a hardened filling:-

Peanut butter is great for you with plenty of health benefits.  It is a fantastic source of healthy fats (unsaturated fats which can cut bad cholesterol) and also it is packed full of protein, which as most of you know by now, helps keeps us feeling fuller for longer, so we're less likely to snack later.  Of course peatnuts also contain B vitamins and potassium and some believe they can help our bodies fight cancer.

Just remember, though, that while peanut butter is delicious, it is also important to enjoy it in moderation, because some brands of peanut butter can be quite calorific. I personally have used the Tesco Light Peanut Butter - this has 30% less fat.  It has 85 kcals per tbsp and 5.7g of fat.  It's a good idea to browse your peanut butter shelf in your local supermarket and pick a fat-reduced option.  Check the carbs on the nutrition label, as well as the added salt and sugar.  

Here is my video I made explaining the ingredients of the Dark Chocolate and Peanut Butter Little Cups plus the method to the madness:-

Ingredients

225g of 70% cocoa dark chocolate, 2 tablespoons of light peanut butter, 1 tablespoon of coconut oil, cup cake holders (silicone or paper) and some goji berries for decoration.

Method:

All we did was melt 70% cocoa dark chocolate in a glass bowl placed over a saucepan with a small amount of hot water. Gently boil the water on a medium heat and slowly add the dark chocolate whilst stirring constantly. 

Drip 2 tablespoons of melted chocolate into a cup cake liner. Swirl the muffin cup so a layer of the chocolate rises up the lining. This is important. Repeat for around 6-8 cups.

Place them on a tray and into the freezer for 10 minutes to harden while you make the delish coconut and peanut butter filling.  For the filling, mix two tablespoons of peanut butter with 2 tablespoons of coconut oil and mix with a spoon until a smooth consistency. You can alternatively add 1 tablespoon of brown sugar which will help to harden and bind the filling. This means they can be eaten at room temperature. However if you don't (I didn't because I don't want the extra calories) then they need to be stored in the fridge and eaten straight from the fridge, as the filling will drip out. At the mo, it's summer, so it's nice to eat cool food straight from the fridge.

Once the 10 mins are up, you've made the filling (and checked your social media networks lol) remove the chocolate cups from the freezer. Add one teaspoon of of the filling to each cup, ensuring to not allow the mixture to go higher than the 'chocolate wall'. Drizzle as much of the melted dark chocolate as you want over each cup. 

Place in the freezer for one hour, and decorate each cup with one or two goji berries on top. then enjoy!  If you leave them overnight in the fridge, then the peanut butter filling will be completely hardened without any extra sugar.

Each little cup contains 105 calories and 6.9g fat.

So go on, give it a try and let me know what you think. Feel free to subscribe to my youtube channel here and also please visit my Instagram page, my facebook page, my pinterest page and my twitter account.

Share this post