This content originally appeared on ForGoodMeasure. Republished with permission.
In many ways, peanut butter is as American as apple pie. Truth be told, peanuts are native to South America. Ironically, Spanish & Portuguese explorers brought the legume to Spain, where it was traded to Asia and Africa, and from Africa it landed in North America in the 1700s. However, it was Dr. George Washington Carver in the early 1900s who propelled the highly, nutritious peanut into a household staple. The iconic Peanut Butter Cup followed in the roaring 20s, invented by Harry Reese, a former dairy employee of Milton S. Hershey. A hundred years later, here’s our low-carb take on the classic candy.
Dark Chocolate Peanut Butter Cups
- 4 ounces 100% dark chocolate
- 6 ounces 85% dark chocolate
- 1 tablespoon coconut oil
- 1/2 cup peanut butter
- 1/4 teaspoon sea salt
Break apart chocolate into small pieces.
Set a double boiler over medium heat. **
Add chocolate pieces and coconut oil, stirring occasionally until melted.
Partially fill each mold cup with chocolate mixture, coating sides.
Freeze for 5 minutes.
Fill each partially frozen mold cup with ⅛ teaspoon peanut butter.
Finish filling each mold cup with remaining melted chocolate.
Freeze for 10 minutes, until set.
Remove candy from mold.
Store refrigerated in an airtight container.
**If you do not have a double boiler, simmer a few inches of water in a medium saucepan, fit a glass bowl inside, ensuring water does not enter the container.
Please note that the nutritional information may vary depending on the specific brands of products used. We encourage everyone to check specific product labels in calculating the exact nutritional information.