Guilt Free Peanut Butter Cups

For the filling:

1 cup sugar free peanut butter
2 Tbsp. chia seeds
3 Tbsp. hemp hearts
4 Tbsp. Allulose (or your favorite alternative sweetener such as monk fruit or stevia)

1 – 9 oz. bag of Lily’s brand dark chocolate chips

Smoked sea salt for garnishing
12 large baking cups or 24 small baking cups

Instructions

• Place all filling ingredients in a bowl and mix together with a spoon until everything is evenly incorporated

• Place chocolate chips in a double boiler and slowly melt

• Line each baking cup with 2 tsp. of the melted chocolate. Be sure to push the melted chocolate up the sides of each cup 1⁄2 inch so the filling has a little cup to sit in.

• Chill until chocolate sets.

• Place 1 tablespoon of the filling in each cup.

• Tap each cup on the counter so the filling flattens and spreads out a little bit -Cover each cup with more chocolate to completely cover the filling.

• Sprinkle with smoked sea salt and then chill in refrigerator or let chocolate harden on the counter over night.

*They can be left at room temperature for up to 1 week or in the refrigerator/freezer for one month.

*These cups are gluten and sugar free and loaded with protein for the addition of hemp and chia seeds.

Recipe by Ana Calabrese/ Photography by Dave Bryce