sugar free peanut butter cup - Better with Cake https://betterwithcake.com Thu, 17 Apr 2025 21:08:28 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://betterwithcake.com/wp-content/uploads/favicon1.png sugar free peanut butter cup - Better with Cake https://betterwithcake.com 32 32 75486473 Healthy Homamade Copycat Reese’s {Peanut Butter} Eggs. Step by step pics/video included! https://betterwithcake.com/healthy/low-carb-sugar-free-4-ingredient-dark-chocolate-peanut-butter-copycat-reeses-eggs/ https://betterwithcake.com/healthy/low-carb-sugar-free-4-ingredient-dark-chocolate-peanut-butter-copycat-reeses-eggs/#respond Thu, 17 Apr 2025 08:29:06 +0000 http://betterwithcake.com/?p=31038 Why is it that even though they’re made with the same ingredients, festive treats taste way better than their regular shaped counterpart? Case and point . . . salted dark chocolate peanut butter (copycat Reese’s) eggs! Lightly salted, vanilla spiked peanut butter truffles coated in a decadent, rich, cool, crisp layer of espresso-infused dark chocolate And would you just look at how adorable they are! So cute, right?! And that filling . . . hello dreamy! Tell me you don’t want the Easter bunny to bring you a monster size bucket, I mean a sweet lil Easter basket, full of...

The post Healthy Homamade Copycat Reese’s {Peanut Butter} Eggs. Step by step pics/video included! first appeared on Better with Cake.

]]> Why is it that even though they’re made with the same ingredients, festive treats taste way better than their regular shaped counterpart?

Case and point . . .

salted dark chocolate peanut butter (copycat Reese’s) eggs!

Lightly salted, vanilla spiked peanut butter truffles coated in a decadent, rich, cool, crisp layer of espresso-infused dark chocolate

And would you just look at how adorable they are!

So cute, right?!

And that filling . . .

hello dreamy!

Tell me you don’t want the Easter bunny to bring you a monster size bucket, I mean a sweet lil Easter basket, full of those delicious little cuties?!

 

 

Made with simple ingredients that I bet you have on hand already and can be ready to devour in less than 15 minutes!!

Honestly, I don’t know what more I need to tell you.

If you, like me, have a major soft spot for dark chocolate & nut butter (who doesn’t?!) then Easter/celebrating or not, you need these in your life like, yesterday!

Also, “eggs” + nut butter (& a cheeky hit of espresso) = totally acceptable for breakfast consumption.

You with me?! course you are, you’re cool like that!

Sugar Free – Gluten Free – Dairy Free – Grain Free – Low Carb – Vegan – Keto & Paleo Friendly (just sub almond butter, works like a charm)

Stop what you’re doing, this needs to happen, now!

If you’re a visual learner, click here for some step-by-step video + pics/ to “cook” along with me.

Enjoy xo

Copycat Reese's {Dark Chocolate Peanut Butter} Eggs

  • Prep Time: 20 mins
  • Persons: 8-14
  • Difficulty: Easy

  • Ingredients
  • For the peanut butter filling –
  • 1/2 cup of peanut butter (or nut/seed butter of choice)
  • 1 teaspoon of vanilla – more or less to taste
  • 2-3 Tablespoons of powdered sweetener or vanilla protein powder .
    I do 1/2 protein pwd & 1/2 monk fruit icing sugar.
  • A pinch of flaky sea salt
  • Optional add-in;
  • 1 scoop of collagen – great for hair, skin, nails and gut health
  • For coating –
  • 1 cup of dark chocolate
  • 1/2 tsp finely ground instant espresso pwd (reg or decaf) -technically optional but SO GOOD!
  1. Instructions
  2. Line a small tray (or plate) with baking/parchment paper and set aside.
  3. Place all filling ingredients into a small bowl and stir until well combined.
  4. Taking approximately 1 Tablespoon at a time (depending on how big or small you want your egg to be) roll them into balls, then gently pinch one end to create an egg shape then place your PB egg on to your prepared baking sheet.
  5. Repeat until all mixture has been used then place your PB egg laden tray into the fridge or freezer for 5-10 mins to chill while you prepare that dreamy chocolate coating.
  6. Melt chocolate by your preferred method.
  7. Removed chilled PB eggs from the fridge/freezer.
  8. Taking one PB egg at a time, place into melted chocolate, use 2 forks to gently toss/coat each egg, tapp off any excess melted chocolate and return to your lined tray.
  9. Repeat until all PB eggs have their deliciously indulgent, dark chocolate coating.
  10. Drizzle any remaining chocolate over your now coating PB eggs.
  11. Pop them back in to the fridge (or freezer) for 5-10 mins to set.
  12. Devour!
  13. These delicious little eggs will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!
  14. Enjoy xo

 

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Question of the day –

What’s your favorite Easter treat?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your peanut butter eggs  (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post Healthy Homamade Copycat Reese’s {Peanut Butter} Eggs. Step by step pics/video included! first appeared on Better with Cake.

]]> https://betterwithcake.com/healthy/low-carb-sugar-free-4-ingredient-dark-chocolate-peanut-butter-copycat-reeses-eggs/feed/ 0 31038 Inside Out Dark Chocolate Peanut Butter Cup Fudge Bites https://betterwithcake.com/healthy/healthy-dark-chocolate-inside-out-peanut-butter-cup-fudge/ https://betterwithcake.com/healthy/healthy-dark-chocolate-inside-out-peanut-butter-cup-fudge/#respond Wed, 30 Oct 2024 18:44:05 +0000 http://betterwithcake.com/?p=30563 I’m trying to think of something fun to tell you, a funny story, an interesting fact, some witty caption but honestly, I got nothing. All I can think about is how obsessed I am with these inside-out, sugar-free, dark chocolate peanut butter cups and I am SO excited for you to make (and LBR, EAT) them but also, Im super sad I ate mine already! Here me when I say, these inside-out, sugar-free, dark chocolate peanut butter cup fudge bites are going to turn your world upside down, or maybe I should say, inside out?! . . . coz they’re...

The post Inside Out Dark Chocolate Peanut Butter Cup Fudge Bites first appeared on Better with Cake.

]]> I’m trying to think of something fun to tell you, a funny story, an interesting fact, some witty caption but honestly, I got nothing. All I can think about is how obsessed I am with these inside-out, sugar-free, dark chocolate peanut butter cups and I am SO excited for you to make (and LBR, EAT) them but also, Im super sad I ate mine already!

Here me when I say, these inside-out, sugar-free, dark chocolate peanut butter cup fudge bites are going to turn your world upside down, or maybe I should say, inside out?! . . . coz they’re inside out peanut butter cups not upside down . . . *sigh* I told you I got nothing . . .

Super simple, INSANELY delicious, and yes, you need, that’s right I said NEED on (or 10).

A few tips on how to make (and store) your deliciously indulgent, sugar-free, dark chocolate peanut butter cups :

Tip # 1 –  Choose a super smooth (but additive-free) nut butter. The kind I used was just peanuts and salt . . . the smoother the better because you want that outer layer to be silky smooth. If you use a crunchier / less smooth nut butter I’m sure your sugar-free dark chocolate peanut butter cups will still be just as delicious but nowhere near as aesthetically pleasing . . . I know, I know, we should never judge a book (or peanut butter cup) by its cover because it’s what’s on the inside that counts and I wholeheartedly agree with that statement (and FYI – I, personally, generally prefer a super crunchy peanut butter) but in this case, smooth is best.

Tip # 2 – Make sure your chocolate filling has cooled to (at least) room temp before you try to fill your peanut butter cups or the heat from the chocolate will cause your peanut butter cups to melt. If this happens, not a big deal, just continue to fill and chill . . . they will still be edible and just as delicious but again, not as aesthetically pleasing.

Tips for storing your sugar-free dark chocolate inside out peanut butter cups:

They must be kept chilled! Because they’re inside out and the peanut butter “cup” doesn’t set as firmly as a traditional chocolate cup would they have a more fudge-like texture and if you leave them sitting out, especially in this warmer weather, they will melt. Still delicious just very messy is all.

Ok, I think that’s it from me . . .

1 bowl + 5 ingredients & 15 mins!

Sugar Free – Gluten Free – Dairy Free – Grain Free – Low Carb – Paleo – Keto – 100% Vegan Friendly but most importantly they really are edible awesomeness personified  (I mean it’s dark chocolate & peanut butter, how could it not be?!) and you need them in your life because, yummmmmmmm

From my dark chocolate peanut butter loving heart to yours,

FYI – if you’re a visual learner like me,  click here for step-by-step pics & to cook along with me ♥ (this has the whole process from start to finish + extra tips so if you want alllll the details then this link is the way to go. I hope it helps ♥

enjoy xo

Sugar-Free Dark Chocolate Inside Out Peanut Butter Cup Fudge Bites

  • Cook Time: 5 mins
  • Persons: 12
  • Difficulty: Easy

  • Ingredients
  • For the peanut butter “cups” –
  • 1/2 C super smooth peanut (or almond) butter
  • 2  Tbsp melted coconut oil
  • 2 Tbsp sugar-free maple syrup
  • A big pinch of salt
  • For the choc ganache filling –
  • 1/2 C chocolate chips
  • 1/4 C canned coconut milk
  • 1/2 tsp of finely ground instant espresso – optional but really helps enhance the richness of the chocolate + makes the cups, & your life by extension 10 x more magical
  • 1 scp unflavoured collagen – optional for an extra hit of protein (which makes me feel better about eating them for breakfast) + it’s great for hair, skin, nails & gut health!
  1. Instructions
  2. Line a 12 cup mini muffin tray with paper cases and set aside.
  3. Melt together peanut butter, maple syrup, and coconut oil – you can do this in a saucepan on the stove or in 30-second increments in the microwave. You want to make sure the mixture is semi-liquid/ smooth and pourable.
  4. Place a teaspoon or 2 of your melted peanut butter mixture into the bottom of each cupcake liner and use the back of the spoon to smooth it around and up the sides until it’s evenly coated.
  5. Place in the freezer for 5-10 mins while you make your luscious chocolate filling . . .
  6. Melt chocolate by your preferred method, then stir in your espresso powder (if using) and coconut milk until smooth and creamy.
  7. Set aside for 2-3 mins to cool to room temp so you don’t melt your peanut butter cups when you try to fill them
  8. Once your chocolate mixture has cooled and your peanut butter cups are set, place a tablespoon or so of the chocolate filling into each peanut butter cup, filling it about 3/4 of the way, use the back of the spoon to smooth it down and to the edges.
  9. Repeat until all peanut butter cups are filled.
  10. Spoon the remaining peanut butter mixture over the top, re-melt if you need, and smooth it to the side to cover the dreamy chocolate centre.
  11. Pop them back in the freezer for 2-3 mins to set.
  12. Enjoy xo

Best kept refrigerated, can also be frozen

__________________________________________

Question of the day –

Trick or treat? Which would you choose?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your inside out sugar free dark chocolate peanut butter cups (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

 

The post Inside Out Dark Chocolate Peanut Butter Cup Fudge Bites first appeared on Better with Cake.

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