These peanut butter and chocolate cups are literally reminiscent of the famous sweet and savoury Reese’s. Serve them as a dessert or snack. They have a texture resembling creamy fudge.

Ingredients

• 1/2 cup natural peanut butter or nut or sunflower butter
• 1/3 cup unpacked butter (omit if vegan and compensate with cocoa butter)
• 1 cup cocoa butter powder or nuggets
• 1/3 cup erythritol alcohol sugar or other ketogenic sweetener of your choice
• 1 tsp vanilla
• 100 grams dark chocolate 70% or more (I use 82% Cémoi)
• 1 pinch cinnamon

     directives

1. Place 12 silicone cups in a muffin tin. In a skillet over medium heat, melt the butter and cocoa butter with the peanut (or nut) butter and stir. Add the erythritol and vanilla and stir again until smooth.
2. Divide the mixture among the 12 muffin cups. Place in the refrigerator for one hour so that the mixture is firm.
3. Place a stainless steel bowl on a small pot of simmering water (for a double boiler). Add the chocolate and cinnamon. Mix frequently to melt completely. Take the mussels out of the refrigerator (after an hour of waiting) and place a tablespoon of chocolate on each mould and spread it to the edges to cover well.
4. Refrigerate the cups for 30 minutes. Unmould and store in an airtight container in the refrigerator or freezer.

Portion: 12

Net carbs: 2.5g

Protein: 4g

Fat: 21g