Peanut butter and chocolate is a devilish combination of two of the best flavors. What about a guilt-free, healthified version? ;-)
These trick will help you to healthify your treats:
- Adding fat-reduced nut flour to peanut butter filling increases protein content and reduces fat content (you can use less peanut butter).
- You can use a non-calorie sweetener instead for sugar. If you pick a flavored version, e.g. vanilla, it makes the filling taste even better.
- Take dark, sugar-free chocolate instead of regular chocolate.
- 40 g sugar-free dark chocolate chips (e.g. Plamil)
- 10 g (1 tsp) peanut butter
- 50 g fat-reduced peanut or almond flour or powdered peanut butter
- 2 servings of a non-calorie sweetener (I used vanilla flavored sucralose drops)
- ~ 60 ml water (depending on the nut flour you use, you may need to add more or less to get the desired consistency)
- Place 2 paper liners into a muffin tin.
- Melt chocolate chips by microwaving at medium heat. Stir frequently.
- Distribute 1/4 of the molten chocolate in each muffin cup (about one tbsp).
- Freeze the muffin pan for 5-10 min.
- Combine peanut butter, nut flour, sweetener and a little bit of water. Stir thoroughly and add more water slowly until the desired consistency is reached.
- Remove pan from freezer and top each chocolate layer with half of the peanut butter mixture.
- Reheat the remaining chocolate in a microwave.
- Distribute molten chocolate on top of the peanut butter layer.
- Freeze the muffin pan for 10 min.
Makes 2 peanut butter protein cups.
Approx. nutritional info per 1 cup: 235 kcal/ 12 g carbs/ 16 g protein/ 17 g fat