Reese’s Peanut Butter Cups were always my favorite Halloween candy. When I realized they contained spooky ingredients like GM soy, preservatives and a ton of sugar, I knew I had to make a healthier version that I could enjoy worry free.
These nut-free peanut butter cups melt in your mouth and are a million times better than the processed sugar laden version. They have a creamy sunbutter center that is nestled in a stevia sweetened carob shell. They are entirely sweetened by stevia making the 100% sugar free which means you can enjoy them without worrying about expanding your waist line.
Prep time: 10 minutes
Chill Time: 2 hours
Serving Size: 6 large or 12 small healthy peanut butter cups
Ingredients for the Carob Shell
To make the carob shell, whisk the melted coconut oil, carob powder, stevia and vanilla together in a small bowl.
Pour a third of the carob shell mixture into a muffin pan lined with paper or silicone liners and place in the freezer to set.
While the bases are hardening, make the filling by stirring together the sunbutter, nutritional yeast, 1 Tbsp coconut flour, stevia and salt. Depending on the consistency of the sunflower seed butter you are using, add additional coconut flour until the filling becomes a wet dough.
Remove the muffin pan from the freezer and roll the sunflower seed filling into balls. Place a sunflower seed filling ball into each base and flatten it into a smooth disk. Top with the remaining carob shell mixture and freeze for 2 hours to set. Store in the freezer in an air tight container and serve cold.
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