Finding a way to enjoy
the treats we crave, but in a healthier version is very satisfying. Especially when they are so simple to make. What if I told you healthy peanut butter cups can be achieved in minutes with only three ingredients?
Dark chocolate chips, and dry roasted peanuts blendedwithpowdereddate sugar is all it takes to create this nutritious, yet decadent sweet treat. I used 60% cacao chocolate for a deep, rich flavor and it typically has less added sugar. I’m also cautious to select a dry roasted peanut that has very few ingredients on the label with no added oils.
Powdered date sugar is my sweetener of choice for this candy, as it is all natural, and is not highly processed. However, other sweeteners can easily be substituted, on a one-for-one basis.
Note: Natural no-sugar-added peanut butter may be used in place of peanuts. I find natural peanut butter, and powdered date sugar at Sprouts.
Candy molds may be used to form the candy. I use nonstick mini-muffin tins to shape the ones I make.
To know my family can enjoy healthy peanut butter cups is rewarding and takes little effort. Enjoy food made fresh!
Healthy Peanut Butter Cups 1 cup dry roasted peanuts 3 tablespoons powdered date sugar ½ cup dark chocolate chips Place peanuts and date sugar into a highspeed blender. Pulse 2 or 3 times. Then blend on high until creamy and smooth. It may be necessary to scrap down the sides a time or 2 to fully incorporate the mixture.
Place chocolate chips in a small microwave-safe bowl. Microwave on high for 20 seconds. Stir, and microwave again for 15 to 20 seconds and stir swiftly until smooth and silky.
Place approximately 1 teaspoon of chocolate into a muffin tin cup or candy mold. Add about 1 teaspoon of peanut butter filling on top of the layer of chocolate. Top with another teaspoon of melted chocolate. Repeat until finished, making 8 to 12 candies depending on the size of the mold.
Chill in the freezer for a minimum of 30 minutes before serving. Insert the tip of a knife between the candy and the side of the mold to pop out the chilled candies. Store in the refrigerator.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
