Get the Skinny: In the Kitchen with Swerve | Halloween Dark Chocolate Peanut Butter Cups By Ben Mclauchlin of Swerve

Get the Skinny
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We love peanut butter cups. Love-love-love them, like can’t-keep-them-in-the-house-for-Halloween-treats love them.  So we flipped over these low-carb versions that truly taste like the real thing.







Halloween Dark Chocolate Peanut Butter Cups

By Ben Mclauchlin of Swerve

Makes 12 peanut butter cups


Natural Orange Food Coloring:

  • 6 peeled carrots

Peanut Butter Filling:

  • ½ cup no-sugar-added creamy peanut butter
  • ¼ cup cacao butter, melted
  • ¼ cup Swerve Confectioners
  • 1½ teaspoons sea salt
  • 2 TBS of dried carrot.  Optional- use natural red food coloring to try and get the same result.

 For the Chocolate Coating:

  • ¾ cup coconut oil, melted
  • ¾ cup unsweetened cocoa powder
  • ¼ cup + 2 tablespoons Swerve Confectioners


Pre-Work- Creating Natural Orange Food Coloring

  • Slice peeled carrots- slice as thin as possible- onto a cookie sheet or two.
  • Use a food dehydrator or set your oven to 150 degrees Fahrenheit and place the slices inside oven.
  • Cook carrots slices until they are as dry as possible (without becoming burned); this could take 4-6 hours.  I put them in the oven- and then watched Netflix, football or did some things around the house.
  • Once dried, place dried carrot slices in coffee grinder or mortar and pestle (this option may take longer)
  • Once carrots are ground into a fine powder, safely store in an airtight container for several months to a year.

In a muffin pan, place liners into 12 cups.  Set aside.

Make the Peanut Butter Filling: Whisk together melted cacao butter and carrot and set aside- the longer carrots and oil are together the more orange colored filling will be.  After about 15 minutes ( or longer), add peanut butter, Swerve, and sea salt to cacao/orange mixture until combined. If it seizes up, microwave for 10 seconds.

Prepare the Chocolate Coating: Whisk together melted coconut oil, cocoa powder, and Swerve in a medium bowl.  Spoon 1 tablespoon of the chocolate mixture into each muffin liner.  Freeze for 5 minutes or until mixture is no longer shiny on top.

Remove muffin pan from freezer and add 1 tablespoon of peanut butter mixture to the frozen chocolate coating.  Return pan to freezer for 5-10 minutes.

After mixture has set, remove pan from freezer and add ½ tablespoon of the remaining chocolate mixture to each cup, covering the peanut butter layer.  Freeze for 5-10 minutes until completely frozen.  Store in fridge or freezer in an airtight container.


Per serving (1 peanut butter cup): 240 calories, 24 grams fat, 15 grams saturated fat (nearly all plant-based), 240 mg sodium, 13 grams carbohydrate (2 grams net carbs), 3 grams fiber, <1 gram sugar (0 added sugar), 4 grams protein

GF, Low Carb, Vegan


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