Valentine Peanut Butter Cups {Gluten Free, Dairy Free & Diabetic Friendly}

 

A little sweet valentine candy for the peanut butter and chocolate lover in your life! They taste like a traditional peanut butter cup, but are a whole lot healthier and better for you!

One little heart is only 76 calories so you can eat more than one if you like!

5 ingredients and only about 10 minutes to prepare with a short refrigeration time to harden.

 

This little Valentine silicone mini mold is perfect for this recipe, but any mini cupcake pan will do. You could also use mini cupcake liner cups, but silicone helps these little candies  pop out easily and without any trouble.

I found these at Micheal’s, but I’ve bought some online as well.

 

Kitchen Collection Set of 24 Mini Silicone Baking Cups
Kitchen Collection Set of 24 Mini Silicone Baking Cups

 

 

 

 

See? Just invert once they have hardened in the fridge and whhaaa-llllaaaa!

 

 

 

 

Perfect little size, don’t you think? With chopped peanuts on top or without!

 

 

The center is fantastic! I gave these to two unsuspecting friends who don’t eat these kind of healthier treats……..well, ever. :)

They loved them! My friend only commented it tasted a little different as she has never had carob before.

You can of course, change the carob chips to regular chocolate chips. The reason I chose the carob chips is quite simply I haven’t been able to find grain sweetened chocolate chips anymore at Whole Foods or online. The carob chips are sweetened with beet sugar made by Chatfields brand. So I saved myself some time buying the sweetened carob chips, but you could also make it with unsweetened carob chips and use stevia to sweeten them.

Also if you don’t have coconut oil you can use shortening. This recipe is easily adaptable and will be terrific either way you make it.

Of course my way is the least amount of calories and fat, but hey, do what you like!

 

Notes:

  • I found unsweetened carob chips in the bulk section of my Whole Foods Market. You may be able to find them online as well.
  • You could easily substitute the carob chips for any other chocolate chips you like. I’ve found a sugar free brand called Lily’s at Whole Foods as well and they are sweetened with stevia.
  • The nutrition info reflects using the unsweet carob chips which still have a natural sweetness to them without any added sugar.

Valentine Peanut Butter Cups {Gluten Free, Dairy Free & Diabetic Friendly}
 
Author: 
Nutrition Information
  • Serves: 12
  • Serving size: 1
  • Calories: 55
  • Fat: 5.1g
  • Saturated fat: 2.5g
  • Carbohydrates: 1.8g
  • Sugar: .8g
  • Sodium: 19mg
  • Fiber: .5g
  • Protein: 1.4g
  • Cholesterol: 0mg
Ingredients
  • 6 ounces unsweetened carob chips
  • 2 tablespoons coconut oil
  • 2 tablespoons peanut butter, natural, no sugar added
  • 2 packets powdered stevia
  • 2 tablespoons crushed chopped peanuts
Instructions
  1. In a small bowl melt carob chips and coconut oil in the microwave or in a pot on the stove.
  2. Stir until completely smooth.
  3. In another bowl mix the peanut butter and stevia together.
  4. In a silicone mini valentine shaped mold or mini cupcake liners, fill each with 1 teaspoon of chocolate.
  5. Add ½ teaspoon of peanut butter.
  6. Cover each with 1 more teaspoon of chocolate.
  7. Top with crushed peanuts.
  8. Refrigerate for 30 minutes to an hour.
Notes
Weight Watcher PointsPlus: 2*

 

Comments

  1. I recently, found out that I am pre-diabetic. So this is a great idea, since I have been wondering where I can get some healthy recipes.

    • glad you can use the recipe!

    • Hi Michelle, I too found out a couple years ago that I was prediabetic due to a condition I have called pcos (polycycstic ovarian syndrome) that among other things causes insulin resistance. I found out about a natural supplement called pgx daily. It is blended fiber and has coconut oil in it to help control blood sugar levels. I lost 80 lbs with it. I buy it on Amazon but lots of health stores are starting to carry it. Anyways jusy thought I would pass along the info.

  2. Okay, I’m in LOVE with this idea! Can’t wait to try this!!!

  3. I’m always seeking new sugar-free, fat-free/low-fat, low-cal treats and this one looks absolutely melt-in-your-mouth delicious!

  4. these look so yummy cant wait to try these especially for my husband who is borderline

  5. Hi. Just wondering because can not have glucose or fructose in my diet right now, is there any glucose or fructose in the Carob chips?
    Thanks :D

    • the ingredients on the carob chips: beet sugar, palm kernel and palm oil, carob powder, soy lecithin (an emulsifier).

  6. Love that they are gluten free!

  7. We began a refined sugar-free year in January and I so appreciate your blog. Actually, you gave me the courage to try! I have been wondering about Valentines time – although we haven’t ever eaten a ton of sugary stuff, there are times when you just need something special. I am definitely going to try these but with dark chocolate chips which I have recently found here in my (smaller) Canadian city. Thanks!

  8. Ronda Probasco says:

    Where do you find carob chips? Is there dairy in the carob chips?

  9. Omg girl, these look GREAT! And I love the little heart-shaped mold!

  10. I have many of the same symptoms and solutions you do in your diet. I have not, however tried beet sugar… Do you have any reaction to beet sugar? I know that in some parts of the world it’s used regularly instead of nasty corn syrup or cane sugar. Could open up a whole new world of foods!!

    • I haven’t noticed a problem but it’s not like I eat carob chips every day either. Only once in a while for a treat, no reaction for me.

      • I eat unsweetened carob chips all the time. They have a natural sweetness to them that I prefer to even grain sweetened carob chips. They come in packets in many natural foods stores. I buy them in bulk!

  11. Thank you for my new favorite recipe, I made them tonight and they are delicious!!

  12. These look SO good! I just want to grab one from my computer screen. :)

  13. I am wondering if this can be made with canola or veg. oil instead? Or is the coconut oil essential?

    • The coconut oil is simply to smooth out the carob and make it a bit thinner so you could change it to what you have on hand.

  14. Making this tonight! I was hoping to try liquid stevia (KAL) with that instead of the packets. If it works, how much do I use? Trying different brands because I find the powder to have a terrible aftertaste. (ofcourse, I have only used stevia in the raw) which might be the problem. Thanks for the great recipes!

  15. do you have any suggestions other than Stevia..just can’t seem to enjoy the taste

  16. These look wonderful! They only thing is that I can’t deal with the flavor of stevia, is there a substitute for that? thank you so much!

    • My hubby has been the same re:stevia and I can tell you he said there was no aftertaste or stevia taste in the center at all. You could sub some honey but it will increase you sugar and calories.

  17. How can I subscribe through email to your posts? I don’t want to miss one! Thanks kim

  18. I just made these, but used Nuttzo to fill it. SO GOOD! Thank you for the recipe. :)

  19. Christy Williamson says:

    Hi! Can’t wait to try these! How much Stevia is in one packet? I just have it in a big container. Thanks!

  20. Love this receipe! Making it tomorrow night for Valentine’s Day! But question. Could I use Ideal instead of Stevia?

  21. I just made these and they tasted great. I could only find a 6 heart silicon piece, so I doubted the amount of chocolate/peanut butter in each heart. I may try it with PB2 next time to cut the calories down even more. Thanks for the recipe.

  22. My family just started a healthier living plan similar to yours. It’s only been 3 weeks, but we are getting used to it. Some days are harder than others. I was thrilled when I found your website. Peanut butter cups are, by far, my favorite chocolate candy. I will be trying these next week. Thanks so much for all your time and info!

  23. Carrie H says:

    I just happened across your site a few weeks ago and started following your WIAW blog and reading up on all of your wonderful recipes. I made these for a family gathering that my husband and I hosted the weekend before Valentine’s Day, and they were a big hit. Amazing! Thank you so much! I can’t wait to make them again.

  24. Gonna try this with almond butter – thanks!

Trackbacks

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