I've been somewhat obsessed with mini indulgences lately (clearly). Maybe it's because growing up, bedtime snacks were a nightly occurrence in our household—whether it be a small bowl of cereal or Ben & Jerry's frozen yogurt (Half Baked, of course). Nowadays, I just need something small, to satisfy my sweet tooth but not make me overly full.
These little swirls are so crazy simple that they can easily become a freezer staple. They're just three ingredients—dark chocolate, creamy peanut butter, and coconut oil—and each one is only 100 calories.
When I first decided to whip these up, I had in my mind a faux-Reese's cup, with the chocolate enveloping a peanut butter center. But those proved to be more difficult to perfect, and honestly I think these swirls are more fun. Why get technical with peanut butter and chocolate? The cuter and quicker the better, I say.
Whether you keep them for yourself or serve 'em up to guests, you won't regret having a batch of these around. Enjoy!
100-Calorie Chocolate Peanut Butter Swirls
Makes: 12 mini-muffin sized cups
Serving size: 1 cup
Ingredients
2/3 cup dark chocolate chips
4 tbsp. creamy peanut butter
2 tsp. coconut oil, warmed
Melt the chocolate in the microwave or in a double boiler, watching closely and stirring occasionally to ensure it melts smoothly and doesn’t burn. Spray a mini muffin tin with cooking spray, then evenly distribute the chocolate into the cups, spooning it mostly to one side.
In a small bowl, stir together the peanut butter and the melted coconut oil until combined. This will help thin the peanut butter out, making it easier to mix with the chocolate. (This recipe also works great with sunbutter, but almond butter proved to be a bit too thin). Spoon the peanut butter mixture into the other side of the cups.
Using a toothpick, swirl the chocolate and peanut butter together. There’s no right or wrong way to do this—just have fun with it!
Place the muffin tin in the freezer and allow them to set for at least half an hour. Run a sharp knife around the edge of the cups to pop them out of the tin. Serve immediately—the peanut butter will begin to soften quickly (but in my opinion, that makes for an even more scrumptious result).
This recipe originally appeared on Simmer and Boil.