An easy, tasty recipe to get the flavor of Reese’s Peanut Butter Cups. With candy abounding this time of year, it is good to have some recipes handy. Sugar is evil, of that I am convinced - put it this way, what it does in the human body is wicked. It hurts our bodies (causes inflammation, heart disease, diabetes, and if there is cancer, it makes it grow faster) and at the same time, it makes our bodies crave it more when we consume it!

 It's actually very easy to make low-carb confections - sometimes easier than high-carb confections.  We don't usually have to mess with candy thermometers and the like.  I have an incurable sweet tooth, so you'll always find me making something sweet from time to time.  I find if I don't have anything sweet in the house for a long time, that's when I'm weak and am more likely to succumb to something naughty and off plan.

1/2 cup coconut oil, melted, OR unsalted butter (125 mL)
Liquid sweetener equal to 1/2 cup sugar (125 mL)
1/2 cup Hershey’s cocoa powder (125 mL)
1/4  cup creamy peanut butter, OR (60 mL)
  almond butter
1/3  cup powdered sweetener, your choice   (75 mL)
1/4  cup whole milk powder, OR cream powder (60 mL)
  (Note coconut milk powder is now available on Amazon)
1/4  cup whipping cream (50 mL)
3 tbsp water (45 mL)
3 tbsp Skippy creamy natural peanut butter (45 mL)

In food processor or blender, combine coconut oil, liquid sweetener, cocoa, peanut butter, OR almond butter, powdered sweetener, whole milk powder, whipping cream and water. Process.

Pour into 2 mini loaf pans or into foil or paper bon-bon cups in mini muffin tins.  Place small amounts of peanut butter on top and swirl in gently with a knife.  Place in freezer.  As soon as chocolate hardens a bit, cut chocolate in mini loaf pans into 5 x 2 pieces each.  Later, if desired, place in the refrigerator.

Variation:  Chocolate Frosting:  Do not melt the coconut oil.  It should be at room temperature.  Process until smooth and refrigerate if necessary to allow the mixture to thicken up more. If the mixture is too thick, add more water a tablespoon (15 mL) at a time.  Do not swirl in the remaining peanut butter.  Enough to frost a double layered cake or a 9 x 13-inch sheet cake. 
For 12 servings: (2.3 g carbs)

Plain Chocolate:  Do not swirl with peanut butter.  The peanut butter in the chocolate is barely detectable.  This chocolate would make good chocolate bark as well.  Add chopped, almost crushed almonds, if desired.   Spread thinly over parchment paper on a cookie sheet and freeze. Without nuts: (1.4 g carbs)

Yield:  20 servings
1 serving
100.5 calories
2.1 g protein
9.7 g fat
0 g fiber
1.8 g carbs