Every year around Easter, I start dreaming about peanut butter eggs. When I was younger, my mom always made sure my Easter basket was filled with mostly peanut butter cups. Now as an adult, who has to watch her weight, it’s a real struggle this time of year not to eat too many of them when they are everywhere! Thankfully, I stumbled upon an unbelievably good recipe from Kelly Keough’s cookbook, Sugar-free Gluten-free Baking and Desserts for peanut butter cups that are all-natural and free of processed sugar. Now I can indulge like a kid again!
3/4 cup organic chunky peanut butter (I used smooth)
1 tablespoon organic vanilla
6 packets ZSweet (I used 6 droppers of liquid Stevia, vanilla créme flavor)
1 teaspoon chocolate extract
4 tablespoons agave nectar
2 teaspoons cinnamon
3/4 cup roasted carob powder
1/2 cup raw cacao powder
1/2 cup raw cacao nibs
Ingredients for Filling
1 cup organic chunky peanut butter (I used smooth)
3 tablespoons agave
Directions:
For candy: Line mini cup cake tins with paper liners. Melt coconut oil under hot water or spoon into saucepan and melt over low flame. When coconut oil turns to a liquid, measure and pour oil in medium bowl. Slowly stir in peanut butter until smooth. Stir in vanilla, cinnamon, Zsweet (or liquid Stevia), chocolate extract, and agave nectar one at a time. Then slowly stir in cinnamon. Add carob and cocoa powder a spoonful at a time and blend until incorporated. Stir in cacao nibs and hemp seeds. Batter should run off of spoon easily but not too runny.
For filling: In separate bowl with spoon, blend peanut butter and agave. Spoon in a 1/2 teaspoon of the peanut butter filling into lined cupcake trays. Spoon into prepared liners chocolate batter until a third filled and covers peanut butter and agave mixture. Chill in freezer for 15 minutes. Keep in the freezer!
Yield: 50 candies.
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