Carob Coconut Peanut Butter Cups

ImageIf you’re new to carob it’s a chocolate substitute. Unlike chocolate, carob is naturally sweet, low in fat, high in fiber, has calcium, and no caffeine. Carob comes from the pod of a tree that grows along the Mediterranean Sea. It’s similar to cocoa powder in color and can be substituted one-for-one in recipes, but carob is unique with its own special flavor and texture. Traditionally, it was used to soothe an upset stomach. So I made these little guys last night and even the hubby was impressed. Not only are they grain, soy, and artificial sweetener free with no added sugar it’s easy to make them nut free as well. I did add a little peanut butter powder (PB2)* to my coconut butter and they were delish!

Carob Coating

1 Cup Carob Powder
3/4 Cup of Coconut Oil Melted
Liquid Stevia to taste (~5 dropper fulls)
1/4- 3/8 Tsp. Salt (to taste)
1/2 TBS Vanilla Extract


1/4 Cup Nut or Coconut Butter
Stevia to taste (liquid or powdered)
Salt to taste
1/4 cup shredded or powdered unsweetened coconut

1.  Combine all the carob coating ingredients and give it a taste- continue adding stevia until the chocolate reaches the level of sweetness that you like. If the sauce feels too thick pop it in the microwave for 20 seconds.  If you feel the chocolate sauce is too bitter stir in up to 3 TBS of Heavy Coconut Milk.

2. Prepare Cupcake Liners or mini Candy liners by placing them in muffin tins. Drizzle in enough chocolate to just fill the bottoms of each cup. Place in freezer to harden.

3. Prepare the Peanut or Coconut butter filling. Combine the butter of your choice and mix it with shredded coconut flakes and stevia (to taste). You want this mixture to be thick enough that you can shape it into little balls without it sticking to your hands.

4. Remove the hardened chocolate cups from the freezer. Place a little ball of filling in each cup. Leaving the edges free and clear.

5. Fill the cups with the remaining carob sauce – give the tray a tap on the counter to make sure the surface is even. Place in freezer until hard.

Store in the fridge. Yields about 16 mini cups. 2 mini cups contain 5 grams of sugar from the carob plant.

PB2 or peanut butter powder has 85% less calories than real PB because the nuts are roasted and pressed and most of the oil and fat are left out. So to make your own healthier peanut butter you just mix w/water…or add the plain powder to coconut butter like I did here.

Now these are not the real deal but close enough for a healthy treat. The coconut butter is so creamy, and with the powdered coconut flakes and PB2 powder so much like real nut butter. Let me know if you try them!


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