Sweet stuff
Chocolate Peanut Butter Cups
Keep a box in the freezer for when the sweet tooth strikes.
Makes 12Prep 15 minNo cookingplus 30 minutes in the freezer
2gcarbs
each
each
About 2g of carbs each. Per cup. How we worked it out
You'll need
Method
- Break the chocolate into a bowl with the butter. Microwave in 20-second bursts, stirring each time, until melted.
- Put the cake cases in a muffin tray. Spoon a little chocolate into each, just enough to cover the bottom.
- Freeze for 10 minutes until set.
- Put a small spoonful of peanut butter in the middle of each, then cover with the rest of the chocolate.
- Freeze for 20 minutes until firm.
Tip
90% chocolate is bitter on its own but works well with the peanut butter.
Swaps
- Almond butter instead of peanut butter.
- A pinch of sea salt on top.
Storing it
In a box in the fridge for up to 2 weeks, or the freezer for up to 3 months.
How we worked out 2g of carbs
| Ingredient | Weight | Per 100g | Carbs |
|---|---|---|---|
| 90% dark chocolate Typical UK supermarket label | 100g | 14g | 14.0g |
| Butter UK government food tables | 20g | 0.6g | 0.1g |
| Peanut butter UK government food tables (100% nut ones are lower) | 60g | 13.1g | 7.9g |
| Total | 22.0g | ||
| ÷ 12 made, rounded up | 2g | ||
Meat, fish, oil, salt, pepper and water have no carbs, so they're left out. How we count carbs.