Peanut Butter Chocolate BIG Cups (Low-Carb)

Prep Time: 30 Minutes

Cook Time: 5 Minutes

Servings: TBD

For this recipe I cut in sunflower seed butter to lower the carb count. Feel free to substitute it with another low carb nut or seed butter or replace with more peanut butter. Just keep in mind substitutions may increase the carb count.

Ingredients:

• 1/2 cup creamy natural peanut butter (no sugar added)
• 1/4 cup sunflower seed butter
• 3 tbsp salted butter
• 1/8-1/2 confectioners sweetener of choice (I used swerve). The amount will depend on how much sweetness you want. 
• 1 tsp vanilla extract
• 1 package of lily's chocolate chips (I prefer the semi-sweet)
• 1 tbsp coconut oil or cacao butter

Instructions:

1. Cream together everything except the lily's and the coconut oil
2. Spoon the filling into mini cupcake holders and freeze for a half hour
3. Melt the lily's chocolate chips and coconut oil together using a double boiler, microwave, or sauce pan on very low heat. DON'T overheat, your chocolate will seize. 
4. Pour a little bit of chocolate into normal size cupcake molds and tilt around a bit to coat 2mm up the sides
5. Place in fridge or freezer for 5-10 minutes until solid
6. add a frozen filling cup into each chocolate mold and top with more chocolate to cover the filling
7. Place in fridge or freezer until solid
8. Store in the fridge or freezer
9. I'm not sure how long the will stay good because we eat them within the first week or two
10. Serve and ENJOY!

You can choose to use different size muffin cups if you want smaller candies. You can also skip freezing the filling by pouring the chocolate and adding a glob of filling then pouring the rest of the chocolate on top. This will just produce a less neat and uniform candy.