Most chocolate bars you find at stores are highly processed, stripping the cocoa powder of most of its nutritional benefits. They are also loaded with refined sugar that can spike your overall blood sugar. High blood sugar levels are known to cause inflammation in the body that can lead to diabetes and other health issues. The good news? You can still enjoy chocolate on a low-carb diet.
Recipe first seen on Indian Scene Magazine.
This recipe uses monk fruit as a sugar substitute that does not increase blood sugar. Monk fruit is extracted from a dried fruit known to be cultivate by Chinese monks as far back as the 13th century (hence the name monk fruit). It’s 300 times sweeter than regular sugar, so a little goes a long way. Most sugar substitutes can cause side effects, such as gas, bloating and allergic reactions. However, when it comes to monk fruit, there are typically no side effects.
Monk fruit can be expensive – some of the cheaper products on the market may have other additives like erythritol, so it’s important to make sure you’re purchasing 100% monk fruit extract. I used this one from Enlight.
Raw cocoa powder
Cocoa powder used in most chocolate recipes is roasted at high temperatures that can destroy some of its vital nutrients. This recipe uses raw cocoa powder made by cold pressing unroasted cocoa beans, preserving the nutrient profile.
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Sugar Free Chocolate Reeses Cups
- ¾ cup coconut butter
- ¾ cup cocoa powder
- ¾ cup coconut oil
- ½ cup dry roasted peanuts
- 2/3 teaspoon monk fruit
- Pinch of salt
- Step 1 Line a 24 count mini muffin tin with mini muffin lines. I used this mini muffin tin from Wilton and this mini baking cups from Wilton as well.
- Step 2 Melt the coconut oil on the stove top. Add the cocoa powder to the coconut oil and mix well until the mixture is smooth with no lumps. Add the monk fruit powder and mix well. Add one tablespoon of chocolate mixture to each muffin cup. Set the muffin tin in a freezer for 3 to 5 minutes. This will firm up the chocolate mixture.
- Step 3 In the meantime, fill a small saucepan with water and place on a stove burner. Set a heat-proof mixing bowl in the sauce pan, making sure the bowl does not touch the water. Add the coconut butter to the bowl and melt over medium heat, stirring until fully melted. Remove the bowl from heat and allow the coconut butter to cool. I used this Organic coconut manna/butter from Nutiva.
- Step 4 Remove the muffin tin from the freezer and evenly distribute the coconut butter across all the mini muffin tins. Return the mini muffin tin to the freezer for an additional 3 – 5 mins.
- Step 5 In the meantime, chop the dry roasted peanuts into small pieces using either a food processor or hand blender. Add the chopped peanuts to the remaining chocolate mixture. Remove the muffin tin from the freezer and pour the remaining mixture across the mini muffin cups.
- Step 6 Return the muffin tin to the freezer. Let is set for an additional 5 to 7 mins. Remove the muffin tin from the freezer and let the Reeses cups thaw slightly at room temperature.
- Step 7 Sugar free chocolate Reeses cups are ready to devour. Enjoy !!!
- Step 8 Notes: You can save the remaining chocolate Reeses cups in the fridge.