Good Lifestyle

If Reese peanut butter cups are one of your favorite candies, it's a dessertRecipe You will want to stay useful. With a minimum preparation period and zero cooking, these ceto nut butter cups are a treat you want to enjoy, even if you do not follow thecetogenic regime.

With sugar-free chocolate chips and unsweetened nut butter, this recipe is fully ceveped and hemp seeds will add fatty acids to the recipe, which is ideal for low-fat diet followers . Following the rules of keto must not require abandoning candies; It simply means that you will need to determine what you can and can not eat. And fortunately, these tasty nut butter stains correspond to the invoice.

You will need a mini muffin mold or a silicone candy mold to make this dessert. But if you have a sweet tooth, it's worth investing. You will never want a cup of peanut butter transformed again!

Gives 12 servings

Ingredients

1 ½ cup of chocolate chips without sugar (9 oz) (I usedLily)
1 tablespoon coconut oil
½ cup (132 g) unsweetened crunchy nuts or seed butter (I usedNUTZO CRUNCHY POWER FUEL)
1 tablespoon (12 g) powderLakanto sweetener
1 tablespoon of hemp seeds
1 tablespoon cocoa NIB
1 tsp vanilla extract
Sea salt flaky, such asMaldon (optional)

How to do it

1. Combine chocolate and coconut oil in a heat bowl. Place yourself on a cooler pan of water and leave it melt, stirring occasionally.
2. Line a mini-mold mini muffine with 12 cup with paper liners, or do you loanSilicone candy mold. In a bowl, stir together nut butter, sweetening, hemp seeds, cocoa nibres and vanilla. Spoon 1 to 2 teaspoons of chocolate in the bottom of each cup of muffins, swirling and propagating on the back of a spoon until the bottom of the tank and the sides are coated. Freezing until closing, about 10 minutes.
3. Divide the mixture of nut butter in cups, extending uniformly. Top each with 1 to 2 teaspoons of chocolate, swirling and using the back of a spoon to cover the nut butter. Refrigerate for 2 minutes, then sprinkle with flaky sea salt, if you use. Back to the refrigerator until firmness, at least 2 hours. Remove from the pan (or output of the mold) and serve. Cover and refrigerate remnants.

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