Sugar Free Chocolate or Carob Peanut Butter Cups. Instructions included to make recipe free of Seeds & Nuts. Recipe is Gluten Free, Paleo & Vegan. (Dairy/Soy/Corn/Egg/Grain Free)
October 26, 2011
Sugar Free Chocolate
or Carob Peanut Butter Cups
Peanut Butter Cups are my all time favorite thing! I didn't think it would be possible to enjoy them this year.
I have mentioned in many post's prior that I'm on a strict diet these days void of Sugar, Grains, Dairy, Soy , Eggs , Nuts and seeds to get my hashimotos disease under control. For awhile now I have been thinking about throwing together an easy Peanut Butter Cup recipe but was hesitant for one good reason: It would be utterly impossible for me to make this favorite candy of mine and restrain from eating it. I don't care how much I love something. Its simply not worth the symptoms that follow. I will not be adding fuel to my already rampant autoimmune fire. You shouldn't either! Health is FAR more valuable than a Reeses Peanut Butter Cup.
Yesterday morning I received an email from one of my wonderful recipe testers mentioning the idea for Stevia Sweetened Chocolate Chips. What an idea! I had to give it a try. These DELICIOUS Peanut Butter Cups are the result. I know many people aren't crazy about the Stevia flavor. I'm so pleased to tell you that when used with Chocolate or Carob it literally loses it "stevia-ness". The richness of the chocolate cover up its after taste. You literally will only taste sweet chocolate. Don't be nervous to use a lot of stevia in this recipe- the chocolate needs it especially. Otherwise you'll end up with very bittersweet chocolate.
Then I thought.. well wait a minute. Not everyone can have Nuts or Seeds.. I sure can't. So I created another butter made from Coconut Flakes, Stevia and a little Coconut Oil. It has the same creaminess that I previously enjoyed with nut butters. I think you might like it too. Sure, it takes the traditional peanut butter cup in its own very different direction. But heck- if you can't eat nuts and seeds and you wan't candy on Halloween- please indulge. Pictured below is what this Coconut Butter looks like.
Another issue for many is caffeine! So for the caffeine sensitive please feel free to sub in place of the Cocoa powder, Carob Powder. Make sure to read your Carob Powder labels though, sometimes some not so great ingredients sneak their way in.
For those of you not worried about Sugar- Pick up a bag of Chocolate or Carob Chips! They will do the job too! Enjoy Life Chocolate Chips are usually my go to choice as they are completely allergy free. To use them just temper the chocolate and use it in place of the sauce recipe I provide below. * PLEASE NOTE that you do not need to add any coconut oil or additional sweetener to the melted chips- they just need to be melted*
If you don't want to be bothered with stevia and coconut you could also just use Powdered sugar in the filling. This could be refined free powdered sugar. To make that just throw any unrefined granulated variety into a coffee mill.
Store Candy in the Fridge or Freezer. Since the chocolate or carob uses coconut oil the candy is proned to melting when held long enough in warm hands. Yields about 16 mini cups or 8 large cups.
For some fun variety try spooning a little bit of jelly on top of the peanut butter before adding the chocolate coating! Who wouldn't like candy filled with peanut butter and jelly?
Also I wanted to note that you can use this chocolate or carob recipe to make "chips". All you need to do is pour the liquid chocolate (or carob) onto a parchment covered baking sheet, place in the fridge or freezer until chill. Coarsely chip the hardened chocolate and reserve in the freezer for another day.
Hope you enjoy my indulgent, delicious and healthy twist on this classic recipe.