So it’s confession time, this recipe doesn’t contain peanut butter. SAY WHAT?! I know, stay with me… Instead it uses peanut flour, which gives all the deliciousness and protein of peanut butter, but without so much fat – bonus! My peanut butter cups also use whey protein to boost the protein content further, with a touch of Sukrin’s amazing sugar free icing to add a little sweetness without sugar.
I prefer to use a silicone chocolate mould to make these as it’s easy to get them out of, but you can use a classic chocolate mould, or even small paper cake cases if you don’t have one.
Prep: 10 mins
Yields: 4 servings
50g chocolate (I used sugar free dark chocolate, Sukrin also do a great sugar free milk chocolate)
15g Sukrin Peanut Flour
5g Sukrin Sugar Free Icing Sugar
15g vanilla whey protein
1 pinch of salt
1Place the silicone mould in the freezer to chill whilst you melt the chocolate.
2Do this by putting it in a large bowl over a pan of hot water.
3Once the chocolate has melted, take the mould out of the freezer and spoon a small amount into the mould.
4Spread the chocolate round the sides by tipping the mould so the chocolate coats the inside.
5Place this in the freezer for a few minutes to set whilst you make the filling.
6To do this mix together the peanut flour, protein powder & salt. Then add the water little by little until it turns into a thick paste, similar to slightly runny peanut butter.
7Remove the mould from the freezer and spoon a small amount of the filling into each mould. Leaving a small gap at the top.
8Fill the gap with a little more melted chocolate and return it to the freezer or fridge. Allow the peanut butter cups to fully chill before attempting to press them out of the mould.