Low Carb Dark Chocolate Nut Butter | Diabetes-Friendly Dessert Recipe

 This recipe is not only delicious and Halloween-themed but also mindful of blood sugar levels, making it a great treat for those managing diabetes.

Ingredients:

• For the Chocolate Layer:

  • 1 cup (175g) dark chocolate chips (70% cocoa or higher, sugar-free)

  • 1 tablespoon coconut oil

• For the Nut Butter Filling:

  • ½ cup natural peanut butter (or any nut/seed butter, sugar-free)

  • 2 tablespoons coconut flour (helps thicken the filling)

  • 1-2 tablespoons powdered erythritol or stevia (adjust to taste)

  • 1 teaspoon vanilla extract (optional)

  • Pinch of salt (optional)

Equipment:

• Halloween-themed silicone molds or mini muffin liners

• Microwave-safe bowl or double boiler

• Spoon or piping bag

Instructions:

1. Prepare the Chocolate Layer:

   • In a microwave-safe bowl or double boiler, melt the dark chocolate chips with the coconut oil. If using a microwave, heat in 20-30 second intervals, stirring in between until smooth.

   • Pour or spoon the melted chocolate into the bottom of each silicone mold or mini muffin liner, filling each about halfway.

   • Gently tap the molds on the counter to level the chocolate. Place the molds in the refrigerator or freezer to set for about 10-15 minutes.

2. Prepare the Nut Butter Filling:

   • In a mixing bowl, combine the peanut butter, coconut flour, powdered erythritol (or stevia), and vanilla extract (if using). Mix well until smooth and thickened.

   • If the mixture is too thick, you can soften it slightly by warming it in the microwave for about 10 seconds.

   • Taste the filling and adjust sweetness if needed.

3. Assemble the Cups:

   • Once the chocolate layer has set, remove the molds from the fridge.

   • Spoon or pipe a small amount of the nut butter mixture onto the center of each chocolate base, leaving some space around the edges.

   • Pour or spoon the remaining melted chocolate over the nut butter filling, covering it completely. Gently tap the molds again to remove any air bubbles and to ensure an even layer.

4. Chill and Set:

   • Place the filled molds back into the refrigerator for at least 1 hour, or until fully set.

   • Once the cups are firm, carefully pop them out of the molds.

5. Serve and Enjoy:

   • Your homemade dark chocolate nut butter cups are ready to enjoy! Store any leftovers in an airtight container in the refrigerator for up to two weeks.

Tips:

• Customization: Feel free to experiment with different nut or seed butters, such as almond butter, sunflower seed butter, or hazelnut butter.

• Decoration: For a festive touch, you can sprinkle a tiny bit of sea salt, crushed nuts, or unsweetened shredded coconut on top before the chocolate sets.