If I was ever stranded on a desert island, I’d hope there were cacao beans and coconut trees. I have a chocolate problem. I love it in it’s most pure form. Milk chocolate can fly a kite; sugar and milk are impurities, as far as I’m concerned. I adore dark chocolate – the more bitter, the better. This Fiend’s Peanut Butter Cup hits the spot when I put myself on a diet desert island and when I’m safe and sound in the city.
When I started eating low-carb, I felt so much better, I stopped being so hangry, I spent a whole lot less time thinking about my next meal, but I needed my choco-fix, so I concocted the Fiend’s PB cups. My version is no sugar, but passed my sweets-craving-husband taste test. It’s a superfood that’s super quick and easy, so go ahead and indulge.
5 Fiends Peanut Butter Cup ingredients:
1 cup cocoa powder
1/2 cup coconut oil
1 plastic sandwich bag or a pastry bag
1/4 cup smooth peanut butter
Sweetener of your choice (optional)
Find silicone ice cube trays in fun shapes
– the ones I’m using are from IKEA. Really, you just need some form that you don’t have to struggle to get the PB cups out of.
Mix the cocoa powder and coconut oil. If you want the maximum health benefits from the cocoa powder, look for an non-dutched version, which is far less processed. Coconut oil has a low melting point, so it’s always liquid in Arizona, but if you live somewhere colder or love air conditioning, you may need to heat it in a double boiler to its liquid state. I don’t sweeten mine because I like my chocolate dark like coffee, but at this point, you could add sweetener like coconut sugar or stevia to taste.
Pour a thin layer of the chocolate liquid in the trays to cover the bottom, and then place the trays in the freezer, making sure they are level. Wait 10 minutes. In the meantime, prep the peanut butter. I’m sure you could make beautiful use of a pastry bag, but I like to keep it real (and am real cheap), so I cut the corner of a sandwich bag, add the peanut butter and squeeze it toward the cut corner to swirl it into the trays.
Once the peanut butter is artfully placed, or however you get it in there, fill the cups and cover the peanut butter with the chocolate liquid. If edges of the PB pop out the top, use the round edge of a spoon to nudge them into the chocolate, and then put the trays back in the freezer. Wait 10 minutes et voilà!
Store the PB cups somewhere cold, and store the remainder of the chocolate liquid at room temperature in an airtight container and use it on Ice Cream Friday as a chocolate shell on your froyo.
High dose of chocolate with a touch of sweet peanut butter – a delight for anyone unwavering in their commitment to chocolate for breakfast.
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