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Easter Peanut Butter Cups

The perfect crunchy, chocolate-y exterior with a sweet, creamy peanut butter interior
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Prep Time 5 mins
Cook Time 0 mins
Creating Time 1 hr
Course Dessert
Servings 12 cups
Calories 27 kcal


  • Easter shaped chocolate mold
  • Microwave
  • Freezer


  • 56 grams Lily's chocolate chips no sugar added
  • ½ teaspoon olive oil
  • 2 tablespoons PB2 powder
  • 2 teaspoons confectioners sugar replacement Swerve
  • 1 tablespoon plain unsweetened almond milk


  • Measure out 56 grams of Lily's no sugar added chocolate chips, it is about 120 chocolate chips, into a microwave safe dish. Add the oil and mix to combine. Microwave in 10 second intervals for about 45 seconds, until melted, stirring each 10 second interval.
  • Place just enough chocolate in the bottom of each mold to completely cover the bottom and the sides a bit. Spread out to evenly cover then place in the freezer for 10 minutes.
  • Meanwhile, combine the PB2 powder, sugar and milk in a small bowl. Stir to combine and get the lumps out.
  • Evenly divide the peanut butter into each mold, on top of the chocolate, and spread out across each mold. Place in the freezer for about 20 minutes.
  • Heat the chocolate up again and spread of evenly over each mold. Using a knife, carefully smooth out the tops of each mold.
  • Place in the freezer for 2 hours or overnight.
  • Store in the fridge once set.
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Serving: 1gSodium: 9mgCalcium: 2mgVitamin A: 4IUSugar: 1gFiber: 1gPotassium: 1mgCholesterol: 1mgCalories: 27kcalSaturated Fat: 1gFat: 2gProtein: 1gCarbohydrates: 3gIron: 1mg
Course Dessert
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