Chelsea’s Peanut Butter Cups

4 oz Raw butter (or 1 stick organic butter)
¼ cup cocoa powder
1 ½ tsp stevia
½ cup xylitol
½ tsp sea salt
½ cup Valencia peanut butter

Peanut Butter Filling
¼ cup egg protein powder
1/8 tsp sea salt
1 tsp stevia
1 ½ Tbls xylitol
½ cup Valencia peanut butter
2 Tbls raw butter, softened

For the Peanut Butter Filling: Combine egg powder, salt, stevia and xylitol. In a Separate bowl mix peanut butter and butter together. Mix in dry ingredients.

For the Chocolate: In a saucepan over low heat, melt butter. Add cocoa, stevia, xylitol, and salt. Mix well. Add peanut butter. Mix well. Remove from heat. Spoon enough chocolate to cover the bottom of a cupcake paper. Put the peanut butter on top. Cover peanut butter with chocolate. Freeze until solid. Must be refrigerated, they melt fast!

About the author Tracy is a Registered and Licensed Dietitian in the South Florida area. She is the lead consultant and President of tmihealth. Tracy works with clients in her Wellington office and nation-wide via phone and skype consultation options with programs specializing in Nutrition and Detoxification. You can also find her on Facebook and Google+