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March 9, 2012

Peanut Butter Cups

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Not only are these healthy, but they are 80 calories a piece!
Not only are these decadently sweet, but they are sugar free!

I mean, do I really need to say it?  These are perfection--they are stuffed full of flavorful peanut butter and coated with creamy milk chocolate.


Oh, and did I mention you only need 5 ingredients to make them?

Reese's Peanut Butter Cups:  [no bake, sugar free, high protein, GF]
(makes 18)
   Chocolate Coating:
       6oz Sugar Free Milk Chocolate (or chocolate of choice)
   Peanut Butter Filling:
       64g (1/4 cup) Natural Peanut Butter (no sugar/salt/oil added)
       2 tbs Water
       4 tbs Plain, Nonfat Greek Yogurt
       96g (1/2 cup) Powdered Erythritol
       39g (6 tbs) Soy Protein Powder
       1/8 tsp Salt

1.  In a microwave-safe bowl, melt the chocolate at 30-second intervals, stirring between each one, until melted.  Spoon an even amount of chocolate into a PB cup mold or muffin liners.  Turn the pan or muffin liners to create a chocolate "wall" and "floor."  Refrigerate while you make the filling
2.  In a medium bowl, mix together all the filling ingredients (it should be able to form a ball if you tried)
3.  Once chocolate is firm, fill peanut butter cup with prepared filling up to the top of the chocolate "wall."  Spoon more chocolate over the filling until you create a "ceiling" and refrigerate until firm.

Keep refrigerated for up to 2 days.  Leave at room temp for 10-20 minutes before serving, even though I just ate them out of the fridge  ;)

Super soft and chewy.  Satisfaction with every bite!

I think these nutritional facts are pretty impressive compared to Reese's peanut butter cups!
Mine are lower fat, lower carb, lower sugar and higher protein.  They taste amazingly similar, only mine are secretly healthy.


  1. I love how low in sugar these babies are! Question, what can I sub for Erythritol?

    1. You can sub the erythritol for any other powdered sweetener, such as xylitol, truvia, stevia, etc.
      I'm sure powdered date sugar or coconut sugar would work too, just process it in a food processor until fine and powdery :)

  2. I can't get soy protein powder in my neighborhood. Is it okay to use whey instead? Thanks. BTW those Chocolate Peanut Butter Balls are the bomb

    1. Soy protein absorbs a lot of liquid, unlike whey, so I would omit the water in the recipe. I would start by mixing together the PB, yogurt and erythritol, then add the whey to achieve the right texture. Just make sure to give it a taste as you go! Good luck :)

  3. Thanks for the reply! I'm going to take your suggestions and cross my fingers it comes out tasty.


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