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Peanut Butter Cups
These homemade peanut butter cups are sweetened with only honey, made with healthy fats from cocoa butter. Compliant with several therapeutic diets for IBD.
Prep:
|
Cook:
1 hour
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Easy
Ingredients
8 oz of cocoa butter, melted
¾ cup honey
⅓ cup cashew butter
1 TBSP vanilla extract
½ tsp salt
1 tsp cocoa powder (omit for SCD)
½ cup peanut butter for filling
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8 oz (227 grams) of cocoa butter, melted
¾ cup (255 grams) honey
⅓ cup (75 grams) cashew butter
1 TBSP (15 ml) vanilla extract
½ tsp (2.5 ml) salt
1 tsp (5ml) cocoa powder (omit for SCD)
½ cup (135 grams) peanut butter for filling
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
Applicances
Cuisine
Disease state
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Instructions
- Melt cocoa butter in a saucepan on lowest heat until fully melted.
- Whisk in honey, cashew butter, vanilla, cocoa powder and salt until fully incorporated.
- Arrange silicone or paper muffin liners on a baking tray. Once mixture is cool enough, pour into the muffin liner about 1/3 way full. Place in freezer for at least 30 minutes.
- Once the bottom chocolate layer is frozen, place a spoonful of peanut butter on top, spread around gently with your fingers to fill in the middle layer.
- Pour the remaining chocolate mixture on top, fully covering the peanut butter layer. Freeze again for at least 30 minutes.
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Nutritional Info
Storage
To prevent these from melting, they must be kept in the freezer. Let thaw for 10 minutes prior to eating.
Notes
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