Sugar Free Red Velvet Cupcake


  • 27oz / 800ml coconut milk 2 x 400 ml cans
  • 1/2cup / 140 g smooth peanut butter unsweetened
  • 1/2cup / 60g powdered sweetener
  • 1/4cup / 25g cocoa powder unsweetened


  1. Empty your cans of coconut milk (both firm and liquid parts) into a blender or bowl. Add the powdered sweetener and peanut butter. Blend until smooth.
  2. Pour half of the mix into a separate bowl. Add the cocoa powder to the remaining half and blend until well-combined.
  3. Pour the cocoa peanut mix into the bottom halves of the popsicle moulds. Follow with the peanut butter half of the mix.
  4. Add the ice lolly sticks and freeze for 4 hours or until set.