Peanut Butter Cups
Prep:
10 min plus 1 hour to freeze.
|
Cook:
36 cups
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Easy
Ingredients
7 oz (weight) food-grade cocoa butter*
1 cup natural peanut butter (only ingredients should be roasted peanuts and salt)
1/2 cup mild honey (alfalfa or clover work well)
1 tsp vanilla
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198 grams food-grade cocoa butter*
270 grams natural peanut butter (only ingredients should be roasted peanuts and salt)
170 grams mild honey (alfalfa or clover work well)
5 ml vanilla
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P1
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Egg Free
Soy Free
Instructions
- Heat the cocoa butter in the microwave or over a stove until melted (about 6 minutes in the microwave).
- Add the peanut butter and immediately combine with an immersion blender until smooth and even. (NOTE: blend before adding the other ingredients or ingredients may separate).
- Add the honey and vanilla and blend until smooth.
- Pour into silicone molds.
- Freeze until solid.
- Remove from molds and store in freezer.
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Nutritional Info
Storage
Store in freezer
Notes
Consume in moderation due to saturated fat and natural sugar content. *IBD-AID: cocoa butter is not a preferred oil for IBD-AID so reserve this recipe for special occasions and only consume in small amounts.
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