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.
.svg){kind=icon}
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 & CDED diet)
½ cup peanut butter for filling
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 & CDED diets)
½ cup (135 grams) peanut butter for filling
.svg)
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.
Nutritional Info
Storage
To prevent these from melting, they must be kept in the freezer. Let thaw for 10 minutes prior to eating.
Notes
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments