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.
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.
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
Preheat oven to 180C and line a baking tray with baking paper
Beat the Nativa and butter together until pale and creamy
In a separate bowl, combine all of the other ingredients. Add the butter mixture and mix until a dough is formed.
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).
Bake for 12 minutes then remove and set aside to cool.
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.
To make the filling, blitz 210g of the cooked cookie so it resembles crumbs
In a bowl combine the butter and peanut butter. Place in the microwave until the butter is melted. Whisk to combine.
Add the cooled blitzed biscuits, Natvia and salt. Whisk again until combined.
Pour the filling in to the prepared shell and place back into the freezer to set for 10-15 minutes.
Melt the other half of the chocolate and pour over the set filling. Place back into the freezer to set (around 10 minutes).
To store keep in the refrigerator, in a sealed container
To serve remove from the refrigerator for 30 minutes before serving
Use a hot knife to portion this decadent dessert.
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