Valentine’s Day weekend is upon us. I love that the holiday falls on a Friday this year so we can spread our celebration into the weekend. My husband and I will do something special on Saturday night. Tonight we will celebrate as a family at home.
My littlest one gets so excited about every holiday that as much as I don’t like to make a big deal about Valentine’s Day, I’m feeling just as excited about it as he is. We don’t do anything major to celebrate Valentine’s Day but just spending time together and truly being in each other’s presence is what I hope to achieve. It’s hard to get full participation when the kids get older so it takes some thought to figure out how to lure everyone in. I’ll put together a charcuterie board full of treats to munch on while we prep dinner at home. My teenager is all about food these days so I know that will get him to put his phone down and come and join us in the kitchen. My pre-teen loves to cook and bake and loves chocolate just as much as her mama so she’s excited to bake a dessert for us to all enjoy. We made these a few weeks ago. Peanut butter and chocolate has always been one of my favorite dessert combinations. Even though it is a healthier version of a peanut butter cup trust me when I say their decadence is not hindered at all by their low macros. The ingredients are simple, the prep time is short, and they are dairy-free.
Keto-Friendly Peanut Butter Cups
Recipe originally from Moscatomom.com
Ingredients:
6 ozs. dairy-free dark chocolate chips (I like to use these or these)
1/2 cup creamy peanut butter
1/4 cup stevia
1/2 tsp. vanilla extract
1/2 tsp. pink Himalayan sea salt
1 Tbsp. coconut oil
Instructions:
Combine the peanut butter, Stevia, and salt until smooth. In a microwave, melt chocolate chips, vanilla extract, and coconut oil for 30 seconds to a minute, and stir until smooth. Drop teaspoonfuls of the chocolate mixture into paper-lined muffin cups. Drop a dollop of peanut butter mixture into each cup, and top with another teaspoonful of chocolate mixture, spreading it around with the back of the teaspoon to cover the peanut butter mixture. Refrigerate until set. Refrigerate in an airtight container to store.
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