These sugar free salted chocolate collagen peanut butter cups (it’s a mouthful) are ridiculously easy to make and so freaking good.
These are sugar free, as they’re made with Lily’s stevia sweetened chocolate (I’m obsessed with their chocolate chips and 85% cacao dark chocolate bar). The peanut butter potion is made by mixing powdered peanut butter with collagen peptides and water (I’ll sometimes add some inulin fiber too for some good prebiotic fiber! Feel free to leave this out of the recipe if you don’t have it).
For the chocolate:
2 bars of Lily’s dark chocolate 85% cacao
1/3 cup coconut milk
For the peanut butter:
6 tablespoons peanut butter powder (make sure the only ingredient is non-gmo peanuts)
2 heaping tablespoons of collagen peptides
2 tablespoons inulin fiber (optoinal)
1/3 cup water
a few drops of stevia (optional, if you want the peanut butter to be sweet)
pinch of sea salt
You will need a silicone peanut butter cup mold for this recipe ( I ordered one on amazon).
Prepare the peanut butter by mixing powdered PB, water, collagen peptides, fiber (if using), stevia (if using), and a pinch of sea salt. Mix with a small spoon until a creamy put pourable peanut butter forms.
Melt the chocolate bars over the stove on low heat and stir in the coconut milk until chocolate is melted and everything is combined. Use half of the melted chocolate to add a dollop of chocolate to the peanut butter cup molds.
Next, add in a dollop of peanut butter atop the chocolate for each cup, and then finish with another dollop of chocolate (using the other half of the melted chocolate).
Place into the freezer for at least an hour. When you’re ready to eat, remove from the freezer and let thaw for about 5 minutes.