If you’re like me, you are a sucker for a Reese’s Cup. I can easily say “no” to any candy but a Reese’s Cup gets me every time. This is why I invented my version of a low carb “nut butter” cup with significant nutritional value. A couple of these guys makes an awesome, filling snack that won’t drag you down like a traditional, sugar-filled Reese’s Cup would.
This recipe is nothing if not simple! It involves zero cooking. I made my cups with sunflower seed butter just because I prefer the nutrition breakdown over other nut butters. However, any nut butter will work wonderfully in this recipe! Using a natural peanut butter will obviously give you the most Reese’s-like taste. Did you hear the joke about peanut butter? I can’t tell you, you might spread it. For the mold, I used a silicone ice cube tray. A silicone ice cube tray is flexible so it makes the task of removing the frozen cups a lot easier. Although, a regular ice cube tray would also get the job done.
For this recipe you will need:
1/4 cup nut butter
1/2 cup coconut oil, melted
2 tablespoons unsweetened cocoa powder
2 scoops or approximately 1/3 teaspoon stevia extract
1 scoop or approximately 1/4 cup vanilla protein powder (I prefer grass-fed whey sweetened with stevia)
1/4 teaspoon salt (I prefer pink Himalayan sea salt)
For the filling:
Mix your nut butter, 1/4 teaspoon salt, and your protein powder until the protein powder is completely incorporated. It will resemble a dough.
For your “chocolate”:
Melt your coconut oil and add 2 “scoops” or approximately 1/2 teaspoon of powdered stevia extract. I purchase my stevia extract from Trader Joe’s and it come with a small measuring spoon. Also, mix in your cocoa powder until it is fully incorporated.
Fill each mold half way with your chocolate mixture until you use all of your chocolate mixture. Roll your nut butter dough into teaspoon size balls and place one into each mold. Place your mold in the freezer for at least two hours. Though, it is best left overnight! Makes about 16 small cups.