¼ cup of melted extra virgin coconut oil
8 thin slices of banana (about a 1/8 of a cup)
About 2 ½ tbsp of natural peanut butter
2 tsp of xylitol (or 1 tbsp of Splenda) – *These will taste like dark chocolate. If you prefer a sweeter taste add more sweetener.
2 tbsp of unsweetened cocoa
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What’s the twist?
***I no longer use xylitol. Please keep in mind xylitol is poisonous to dogs.
I added a slice of banana! Imagine, banana wrapped in peanut butter in a chocolate cup.
I’ve been trying to use less Splenda and more stevia, erythritol and xylitol. I keep reading about the amazing health benefits of stevia and xylitol. I find stevia hard to use in its liquid form. Usually stevia is combined with erythritol when used in baking.
I recently bought xylitol to make a caramel sauce (that will be another blog post). This sweetener is very expensive! For instance, Splenda costs about $12 CAD and xylitol was $11 CAD for ¼ of the quantity of Splenda. When I did a taste test of the sweetener it was incredibly sweet in comparison to Splenda. I don’t feel you can swap it for Splenda in a 1:1 ratio.
Here are some facts on Xylitol taken from www.xylitol.org:
· It has 40% fewer calories and 75% fewer carbohydrates than regular sugar
· Slowly absorbed and metabolized, resulting in few changes in insulin
· Won’t break down with heat like some other sweeteners
· A medical study showed that it prevented about 40% of ear infections
· Xylitol also prevents bacteria from sticking to the teeth
· WARNING – it can be deadly to dogs and should not be fed to any pets
Normally I would make my reese’s peanut butter cups with Splenda but I wanted to try xylitol. I have used stevia before but I found it tasted bitter.
Low Carb Reese’s Peanut Butter Cups with a Twist
1. You will need either a reese’s peanut butter cup mold (found on the last page of the kitchen section of my store) or a muffin tin (with baking cups).
2. Put a sliced banana in each cup.
3. Spoon a little peanut butter over the sliced banana.
4. Melt the coconut oil.
5. Mix unsweetened cocoa, xylitol and coconut oil. Note the Xylitol will not dissolve.
6. Spoon the mixture over the banana and peanut butter.
7. Put the chocolate in the freezer.
8. It is ready when the chocolate is completely frozen – about 15-20 minutes.
9. Keep stored in the freezer.
Makes 8 chocolates
Nutritional Facts per serving
Based on fatsecret.com
1 Chocolate = Fat 9.69g, Net Carbs 1.36g, Protein 1.38g, Calories 100.25
Enjoy your snack!