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Get ready for a Peanut Butter and Chocolate overload with this Giant Peanut Butter Cup. Made with Natvia Baking Chocolate, this Giant Chocolatey Delight is a must-try for your Zero Added Sugar Easter Celebration!

 

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats.

  • Serves: 20
  • Prep Time: 45 Minutes
  • Cook/Chill Time: 45 Minutes

Get ready for a Peanut Butter and Chocolate overload with this Giant Peanut Butter Cup. Made with Natvia Baking Chocolate, this Giant Chocolatey Delight is a must-try for your Zero Added Sugar Easter Celebration!

 

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats.

  • Serves: 20
  • Prep Time: 45 Minutes
  • Cook/Chill Time: 45 Minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 280 g Gluten Free Plain Flour (2 cups)
  • 1 teaspoon Cinnamon
  • 1 teaspoon Bi Carbonate of Soda
  • 1/2 teaspoon Salt
  • 140 g Butter, softened
  • 149 g Natvia Gold (3/4)
  • 900 g Chocolate Shell - Natvia Dark Baking Chocolate
  • 210 g Filling: Prepared Cooked Biscuit, blitzed finely
  • 1.5 tablespoons Natvia, blitzed finely
  • 185 g Butter
  • 400 g Sugar Free Peanut Butter
  • Pinch of Salt

METHOD

  1. Preheat oven to 180C and line a baking tray with baking paper
  2. Beat the Nativa and butter together until pale and creamy
  3. In a separate bowl, combine all of the other ingredients. Add the butter mixture and mix until a dough is formed.
  4. Use a rolling pin to roll the dough out to a thickness of around 1cm (it doesn’t have to be perfect as the biscuit will be blitzed into crumbs).
  5. Bake for 12 minutes then remove and set aside to cool.
  6. Divide the chocolate between 2 bowls. Melt the chocolate in one of the bowls as per the instructions. Pour the melted chocolate into a 30cm fluted, quiche tin with a removable base. Tilt the tin so the chocolate runs up the sides. Once the base is covered in the melted chocolate, place in the freezer to set.
  7. To make the filling, blitz 210g of the cooked cookie so it resembles crumbs
  8. In a bowl combine the butter and peanut butter. Place in the microwave until the butter is melted. Whisk to combine.
  9. Add the cooled blitzed biscuits, Natvia and salt. Whisk again until combined.
  10. Pour the filling in to the prepared shell and place back into the freezer to set for 10-15 minutes.
  11. Melt the other half of the chocolate and pour over the set filling. Place back into the freezer to set (around 10 minutes).
  12. To store keep in the refrigerator, in a sealed container
  13. To serve remove from the refrigerator for 30 minutes before serving
  14. Use a hot knife to portion this decadent dessert.

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