Regular frequenters of HerFamily.ie will know that we have a teeny, tiny bit of an OBSESSION with peanut butter and more specifically Reese’s cups.
After a few too many Giant Reese’s Cups we figured it was time to source a slightly healthier version of our fave nibble.
Enter the Greek yoghurt peanut butter bites. Exit the land of self-control and devour this yummy munch. You can because at just 14 calories a go, by our calculations (highly scientific here) we can eat the WHOLE lot for less than 200 calories. Boom.
Greek Yogurt Peanut Bites Cups
- 1/4 cup unsweetened original almond milk
- 1/4 cup plain, nonfat greek yogurt
- 1/4 cup + 2 teaspoons cocoa powder
- 1 1/2 teaspoons granulated stevia
- 1/2 teaspoon vanilla extract
- Pinch of salt
Peanut Butter Layer
- 1/4 cup PB2 (powdered peanut butter available at BodyFirst.ie)
- 1/4 cup + 1 teaspoon water
- 1/2 teaspoons granulated stevia
- Pinch of salt
1. Line a mini muffin tin with 14 cupcake liners. Paper or silicon will work fine.
2. Mix together all the ingredients for the chocolate layer and peanut butter layer in separate bowls. Make sure both are completely smooth, with no lumps. The peanut butter mixture will be quite a thin fluid.
3. Add about 1 1/2 teaspoon of the chocolate mixture to the bottom of each liner. Make sure to spread the mixture so the bottom is completely lined. Next, pour about 1 tsp of the peanut butter mixture over the chocolate. Finally, if you have any remaining chocolate, dollop it on top. I chose to do it this way, rather than lining the sides with the chocolate mixture, because the frozen chocolate yogurt will melt faster in your fingers than the peanut butter. This way, you can hold the peanut butter cups by the peanut butter layer and they won’t be as messy.
4. Pop the muffin tin in the freezer for 1 to 2 hours, until completely frozen. Remove the liners, and store peanut butter cups in a sealed bag in the freezer. You may have to let the peanut butter cups thaw a little before taking off the liners so the paper does not stick. Remove from freezer a few minutes before eating.
Recipe via The Falafelser