I don’t know about you, but every year I am amazed at how much Halloween candy we still have around after the Trick-or-Treaters have long gone. This year I thought we did really well buying a reasonable amount and giving most away. But, this was the first year Joey really ‘got’ the idea of Trick-or-Treating and also the first year he can actually eat the candy, so now we have a bright orange smiling pumpkin bucket packed full of my favorite candies just staring at me all day long.
Knowing that it’s ‘his’ candy helps a bit, but I am still tempted to walk past and grab a piece every now and then (or like every hour). Maybe if you have much better willpower than me you are able to let the candy sit out without diving in, but I can’t seem to do that. That’s why I decided to stock up on an alternative I can feel better about indulging in on a regular basis.
A favorite candy in my house is Reese’s Peanut Butter Cups. Those things are delicious! But even the mini version packs in 44 calories per piece (and who can stop at just one!). So I decided to try my hand out creating a much healthier version I can enjoy daily throughout the holiday season without guilt (or the negative effects on my waistline). This version takes just like the real thing and contains only 16 calories per serving! There’s no added sugar, no unhealthy fats, and they leave your tastebuds just as satisfied. The only caveat is that you have to keep these in the freezer and just pop them out when you are ready to enjoy them. Don’t worry- they thaw fast (and peanut butter cups always taste even better chilled!)
What you need:
- Powered peanut butter
- 100% cocoa powder
- Dark chocolate chips (aim for 60% cacao or higher)
- Stevia or sweetener of your choice (I’ve had reader’s say this works well with Swerve sweetener as well)
Low Calorie Copycat Reese's Peanut Butter Cup Recipe
Equipment
- A couple of mixing bowls
- Mini muffin tray
- 2 dozen mini muffin tray liners
- Plastic wrap
Ingredients
- 1/4 cup powdered peanut butter
- 1/4 cup cocoa powder
- 1/4 cup 70% cocao dark chocolate chips
- 1/4 cup part-skim milk
- 2 tbs low fat Greek yogurt, plain
- 2 tsp stevia
- 2 Tbs water
Instructions
- In a small bowl, mix together the powdered peanut butter, water, and 1 teaspoon stevia.
- In a separate bowl mix together cocoa powder, yogurt, milk, and 1 teaspoon stevia. While mixing, melt the dark chocolate chips in a separate bowl.
- Line a mini muffin tray with liners, then drizzle dark chocolate to coat the bottom of each mini muffin liner.
- Pour 1 teaspoon of peanut butter on top of the dark chocolate, then top with 1 teaspoon of cocoa mixture. (Optional: blend together cocoa mixture and peanut butter and pour 2 tsp into each mini muffin holder).
- Cover tray with plastic wrap and freeze for two hours. Serve chilled and enjoy!
Leave a Reply