I love Peanut Butter cups. I usually buy Lily’s, Perfect Snacks, or Justin’s peanut butter cups. I have never been a big fan of Reese’s because they are too sweet to me. They also have ingredients that I would prefer to avoid like TBHQ, and dextrose.
Reese’s ingredients: Milk Chocolate (Sugar, Cocoa Butter, Chocolate, Skim Milk, Milk Fat, Lactose, Lecithin, PGPR), peanuts, sugar, dextrose, salt, TBHQ, citric acid.
Pumpkin Spice PB Cups: Lily’s Pumpkin Spice Flavor Baking chips (Erythritol, Cocoa Butter, Milk (rBST Free), Dextrin, Chicory Root Fiber, Natural Flavors, Color (Red Beet Concentrate, Paprika Extract, Spirulina Concentrate), Sunflower Lecithin, Salt, Stevia Extract), Sprouts Dark Chocolate Bites (Organic Fine Aroma “Arriva” Cocoa Beans, Erythritol, Cocoa Butter, Sunflower Lecithin, Monk Fruit), coconut oil, Figg and Fogg Peanut Butter (Hi-Oleic Peanuts, Sea Salt).
TBHQ
TBHQ is used to extend shelf life and prevent rancidity. It has been found to cause liver enlargement, neurotoxic effects, convulsions, and paralysis in laboratory animals, according to Healthline. It has also been advised for people who struggle with behavior to avoid TBHQ as it affect human behavior.
Dextrose
Dextrose is a type of sugar, and should be avoided if you have high blood sugar, high levels of potassium levels in the blood, peripheral edema, pulmonary edema, or if you have an allergy to corn.
By making your own Peanut Butter cups, you can avoid unnecessary ingredients. You will also be able to manage the amount of sugar you are putting in them. By choosing dark chocolate bites, and Lily’s baking chips that are low in sugar, you will have low sugar peanut butter cups.
Tips
- You can use dark chocolate chips instead of dark chocolate bites.
- You can use almond or cashew butter if you would like.
- Make sure to stir the peanut butter before you use it. If you keep in the fridge, let it sit at room temperature 30 minutes prior to using it.
- I used Figg and Fogg Smooth Peanut Butter.
Pumpkin Spice PB Cups
Ingredients
- 9 oz Lili’s Pumpkin Spice Flavor Baking Chips
- 4 oz Dark Chocolate Bites (Sprouts)
- 2 tbsp coconut oil
- 1 cup peanut butter (smooth or creamy)
- sea salt (opt)
Instructions
- Prepare a cupcake tin with 12 liners.
- Melt half of the baking chips, and bites with 1 tablespoon of coconut oil. You can do that in a double boiler on the stove or in the microwave. If you melt them in the microwave, make sure you’re stirring the chocolate every 30 seconds to prevent the chocolate from burning.
- Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner. Refrigerate for 20 minutes.
- Add 1 to 2 tablespoons of peanut butter on top of the chocolate.
- Melt the rest of the chocolate, and add it on top of the peanut butter. You can add some sea salt if you’d like.
- Refrigerate for another 20 minutes.
- Remove the peanut butter cups from the liners, and enjoy!
