diabetic Chocolate Peanut Butter

Diabetic-Friendly Chocolate Peanut Butter Cups (or Bars)

Makes: 12 cups or 16 small bars

Net carbs: ~2–3 g each

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Ingredients

Peanut Butter Layer

• ¾ cup natural peanut butter (no sugar added)
• 2 tablespoons powdered erythritol or allulose
• 1 teaspoon vanilla extract
• Pinch of salt

Chocolate Layer

• ¾ cup sugar-free dark chocolate chips
  (stevia- or erythritol-sweetened)
• 1 tablespoon coconut oil

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Instructions

1. Peanut Butter Filling

1. In a bowl, mix peanut butter, sweetener, vanilla, and salt until smooth.
2. Spoon evenly into silicone muffin cups or a parchment-lined pan.
3. Chill in freezer 10 minutes to firm up.

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2. Melt Chocolate

1. Melt chocolate chips and coconut oil together (microwave in 20-sec bursts or double boiler).
2. Stir until silky smooth.

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3. Assemble

• Pour melted chocolate over peanut butter layer.
• Tap gently to smooth the top.

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4. Chill

• Refrigerate 30–45 minutes until set.
• Store in fridge or freezer.