Yes, we can eat peanut butter cups following a healthy, whole foods eating plan. These delicious candies melt in your mouth, and give you a dose of antioxidant rich chocolate and immune system boosting coconut oil. This recipe is pretty nifty since you can shape and flavor your chocolates any way you’d like! The possibilities are endless…
This is going to be the first in a series of quick and easy desserts that can be made with primal (or paleolithic diet-friendly) ingredients. I’ll include a low carb (sometimes sugar-free) version for each of these recipes as well, of course.
These peanut butter cups are a snap to make! My hope is that people who are new to lower sugar and sugar-free desserts will find these chocolaty confections to be an easy transitional treat. The ingredients are easily accessible and affordable, too. Two versions of the peanut butter cups are posted. The first one is the quick and easy primal version, and the second one is the low carbohydrate version. The low carb version came about through my experiments with making chocolates using erythritol and xylitol. I didn’t think the peanut butter cups would ever taste right using those sugar alcohols, but the bit of added honey and the xanthan gum worked magic! The honey and xanthan gum eliminate the “gritty” texture of the erythritol and xylitol.
This recipe is inspired by the Carob Fudge posted by the clever and creative Ricki over at Diet, Dessert, and Dogs. Check out her lovely gluten-free and vegan recipes.
- Grind Truvia or erythritol and sea salt into a fine powder in a Magic Bullet blender or clean coffee grinder. Dump powdered mixture into a small saucepan over low heat, and add honey, nut butter, coconut oil, and cocoa powder. Stir mixture around for a couple of minutes with a spatula until liquified and smooth. Stir in vanilla.
- Pour the final mixture into silicone candy molds or mini muffin paper liners. Freeze candies until hard. Pop candies out of silicone molds, and store in zip top baggies or tupperware, separated by wax paper. Remove candies from freezer just before serving.
- *Refined coconut oil does not taste like coconut, so it works well in this recipe.
- **You can substitute smoothly ground almond butter or sunflower seed butter for the peanut butter.