🍽️ Makes: 12 cups
🔪 Prep: 20 mins
❄️ Chill Time: 1 hour
⚖️ Net Carbs: 3.5g each
💪 Protein: 5g each
✅ No added sugar and no seed oils
Rich dark chocolate cups filled with a smooth peanut butter maple centre and finished with a sprinkle of crunchy fu:di granola for texture.
Ingredients
Chocolate Shell & Topping
- 350g dark keto chocolate
Peanut Butter Filling
-
180g smooth peanut butter
-
10-12g coconut flour
-
40g keto maple syrup
-
1 tsp vanilla extract
- Pinch flaky sea salt
To Finish
- 50g fu:di granola of your choice
Let's Begin!
Step 1 - Prepare the Chocolate Shells
Melt the chocolate in a heatproof bowl over barely simmering water until smooth.
Line a muffin tray or silicone mould with 12 cupcake cases.
Spoon a little chocolate into each mould and use the back of a spoon to spread it over the base and slightly up the sides.
Place in the fridge for 10 minutes until set.
Step 2 - Make the Peanut Butter Filling
Add the peanut butter, coconut flour, keto maple syrup, vanilla and flaky sea salt to a bowl.
Mix until smooth and creamy.
Allow to stand for 5 minutes so the coconut flour hydrates and firms the mixture slightly.
The filling should be soft and mouldable, similar to a Reese's centre.
Step 3 - Fill the Cups
Divide the peanut butter filling evenly between the chocolate shells.
Press gently into an even layer.
Break up your granola into smaller pieces, we used a mortar and pestle, but you could also use a food processor and pulse. Sprinkle a small pinch of fu:di granola over each peanut butter filling.
Step 4 - Seal with Chocolate
Cover each cup with the remaining melted chocolate.
Tap the tray gently on the worktop to level the tops and remove any air bubbles.
Step 5 - Chill & Serve
Refrigerate for 45–60 minutes until fully set.
Remove from the moulds and allow to sit at room temperature for 5 minutes before serving.
Store chilled in an airtight container.
Chef’s Tip!
Don't overdo the granola. A small pinch in each cup gives the perfect crunch without overpowering the smooth peanut butter centre. Using chocolate on its own, without added oil, gives a firmer shell and a cleaner snap when chilled.
