My jumping off point for this recipe is the White “Chocolate” Candy recipe from Comfy Tummy. I also bought coconut butter in hopes of using it like cocoa butter (which I can’t find and didn’t want to special order). It works pretty well. It doesn’t have a white chocolate taste, but it’s own flavor is good (subtle coconut and whatever falvoring is added), and the texture is like chocolate.
When I started making it I realized I had poured a little too much honey into my pot, so I had to play around with the quantities a bit. I wanted to try making peanut butter cups, and then I thought nut clusters sounded pretty good too.
1/2 cup coconut butter
2 1/2 tbsp honey (this is kind of approximate, but I wouldn’t use much more, maybe a little less would be okay depending on your taste)
1/2 tsp vanilla
1 tbsp butter
For peanut butter cups:
4 – 5 tsp SCD peanut butter
For the nut clusters:
Combination of raw nuts (I used hazelnuts, macadamia, walnuts, and almonds)
For the peanut butter cups, spoon a small ball of peanut butter into the mini-baking cup.
For the nut cluster put several nuts (5 – 6 depending on size) in the bottom of the baking cups.
Combine all ingredients (except peanut butter and nuts) in a small saucepan. Stir constantly over medium heat until coconut butter and regular butter are melted. Stir until well combined. This only takes about five minutes.
|Candy mixture – will be a little like pudding|
For the peanut butter cups I lined a mini-muffin pan, and for the nut clusters I used regular size baking cups in my jumbo muffin pan (a regular muffin pan or other small dish would also work).
Spoon about a tsp or so of coconut butter mixture over the peanut butter.
Pour a little of the mixture over the nuts just so they are covered.
Put everything in the freezer for about 20 – 30 minutes.
Let them warm up a couple minutes before trying to peel the paper liner off, or it will stick.
Store candy in refrigerator. It melts quickly.
This made 6 peanut butter cups and 4 nut clusters.
This recipe being shared on Slightly Indulgent Tuesday
Latest posts by Sherry Lipp (see all)
- SCD Recipe: Cinnamon Mug Cake - February 21, 2017
- Getting Started with SCD Part 3: The Food – The Basics - February 13, 2017
- Specific Carbohydrate Diet in the News - February 5, 2017