January 20, 2017

AIP Peanut Butter Cups

The name of this post is kind of ironic seeing as how the recipe contains neither peanut butter nor chocolate. Well, I have decided to name it that anyway! You see, the coconut butter with honey and vanilla makes the filling taste almost nutty and the carob cream makes the whole thing a chocolate-y experience! I am NOT guaranteeing that this is as good as Reese's but I AM saying that if you are following the AIP, that these will make your eyes roll in approval!

They are SO melt-in-your-mouth delicious! They totally and completely satisfy the chocolate craving! Keeping them in the freezer will help them retain their shape and they are SUPER delicious when cold!

AIP Peanut Butter Cups

For the "chocolate":
  • 2 Tablespoons of Carob Powder
  • 2/3 cups of Coconut Milk
  • 1/3 cup of Coconut Oil (measured once melted)
  • 1 Tablespoon of Honey
For the Filling:
  • 1/4 cup of Cookie Dough Coconut Butter (learn how to make some here)
  1. Put the carob, coconut milk, coconut oil, and honey in a blender and blend until smooth. 
  2. Grease mini muffin tins and drop about a teaspoon of "chocolate" into each tin. 
  3. Spread the mixture to cover the bottom using the back of a spoon.
  4. Sprinkle a teaspoon of cookie dough coconut butter on top of the layer of chocolate.
  5. Add two teaspoons of "chocolate" on top and smooth out the top.
  6. Place the muffin tins in the freezer for 2 hours or until firm.
  7. Pop each peanut butter cup out using a knife and store in the freezer. 

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