Oh Yum: 4 Ingredient Creamy Carob Peanut Butter Cups!
Carob is naturally caffeine-free, has a uniquely tangy flavor, and can be used in a lot of ways that chocolate can without the stomach irritation or allergy concerns. So today, I'm going to show you a simple recipe with absolutely no added sugar to make your own peanut butter cups. Super simple, super quick, and seriously delicious. As always, everything in moderation, although these babies have no added sugar, they do contain coconut oil and peanut butter.
1 cup carob powder
1 cup coconut oil
1 teaspoon vanilla extract
creamy peanut butter (or nut/seed butter of choice)
extra nuts for topping (chopped)
mini cupcake papers (two for each cup)
In a small saucepan, heat the the oil and carob powder over low heat and use a whisk to combine until smooth. Carefully spoon one tablespoon of the carob sauce into each cup (you should have enough to do about 14-16 mini cups). Place the half full cups in the fridge for about 10 minutes so they firm up.
Spoon a small amount of peanut butter into the middle of each cup, careful to avoid the edges. Smooth down the peaks and pour another tablespoon of the carob sauce over top. Sprinkle on your chopped nuts and place back in the fridge for about 30 minutes to completely firm up. Keep in the fridge until ready to eat.