Trim Healthy Chocolate Cups.

I mentioned back around St. Valentine's Day that I was making Peanut Butter Cups for my darling husband Rob. I also promised to share the recipe. After some experimenting I came up with three chocolate cup flavors, and even remembered to take photographs of them too.

Peanut Butter Cups

1 1/2 of the Skinny Chocolate recipe in Trim Healthy Mama (page 371)
2 dozen mini cup cake paper cases
1 cup peanut butter
1 1/2 tablespoons coconut oil.

Use half of the Skinny Chocolate to put a layer of chocolate into the 24 paper cups. Freeze until set (5-10 minutes should be good.)

Mix the peanut butter and coconut oil in a stand mixer until light and creamy. Split it between the 24 paper cups with the frozen chocolate in the bottom.

Top the 24 paper cups with the rest of the Skinny Chocolate. Return to the freezer until set.

We like to keep them in the freezer in a Ziplock bag, but they will also keep in the fridge too.

Tangy Lemon Cups

As per the Peanut Butter Cups only this time the middle filling is as follows:
1 cup cream cheese
3 tablespoons of coconut oil
3 tablespoons of lemon juice
3 small shakes of Nustevia Pure Extract

Again mix in a stand mixer until light and creamy, then split between 24 mini cup cake cups between 2 layers of Skinny Chocolate.

Coffee Lovers Cups

As per the Peanut Butter Cups only this time the middle filling is as follows:
4oz unsweetened Baker's chocolate, melted
2 tablespoons butter
1/4 cup heavy cream
1/2 cup strong coffee
dash of vanilla
1/8 teaspoon Nustevia Pure Extract

Add the butter to the melted chocolate, stir until it also melts. Slowly add in the other ingredients while whisking carefully to prevent it from separating. Then as before split it between the 24 mini cup cake cups. This time put in the freezer to set before adding the top layer of Skinny Chocolate.

And here is two photographs of Rob's Valentine gift all nicely boxed up.