This decadent peanut butter ganache cup recipe is SCD™ (Specific Carbohydrate Diet™), but it’s great for anyone who loves peanut butter and wants a nice litter dessert that could be served at a party or just to have on hand for a quick snack.
The cup is made from sweet Medjool dates and the just slightly sweetened peanut butter ganache is a creamy, smooth balance to the sweetness and texture of the dates.
What is ganache?
Traditionally ganache is a mixture of chocolate and cream, but there are recipes for other flavors. The intent is to get a smooth texture that can be used to top desserts or as a filling as I’m doing here. Since SCD™ doesn’t use chocolate, I wanted to try peanut butter as my ganache flavor.
For this recipe I am using cacoa butter so it does have the texture that chocolate provides. Instead of cream I’m using cashew milk, but you could also use any other nut milk or coconut milk. (If you’re not dairy-free, or SCD™, you could use heavy cream.)
Do I have to use peanut butter?
Even though these are peanut butter ganache cups, you could use any nut butter you like. they will be a different flavor, but they will still be delicious. So, if you are not able to eat peanuts or peanut butter, no worries! This recipe is versatile and I will note substitutions in the recipe.
What special diets does this recipe work for?
This recipe is:
- Grain-free
- Sugar-ree
- Dairy-free
- Gluten-free
- Specific Carbohydrate Diet™ (SCD™ Diet)
- GAPS Diet
- Paleo
What do I need to make peanut butter ganache cups?
- Peanut butter – no sugar or other additives (can substitute another nut butter if desired)
- Medjool Dates
- Honey (can substitute maple syrup for Paleo if desired)
- Dry roasted peanuts (can substitute cashews or other chopped nut if desired)
- Cacoa butter
- Cashew milk – no sugar or other additives (or other nut or coconut milk)
- Vanilla
- Shredded coconut
Equipment
- 1 Saucepan
Ingredients
Cup
- 10 Medjool Dates
- ½ cup unsweetened shredded coconut
- ½ cup dry roasted peanuts you can substitute another kind of chopped nuts if desired
- 2 tbsp cashew milk you can substitute other type of nut milk if desired
- 1 tsp vanilla
- ¼ tsp salt
Peanut Butter Ganache
- 2 tbsp cocoa butter about 8 discs
- ¼ cup peanut butter
- 3 tbsp cashew milk or other nut milk
- 2 tbsp honey
- ½ tsp vanilla
Instructions
Cups
- Line muffin pan with 8 baking cups
- Add all cup ingredients to food processor
- Process until smooth and mixture starts to ball up
- Form mixture into balls and place in the baking cups
- Press down to flatten them out with a bigger indent in the middle to form a cup – about a quarter inch deep or so
Peanut Butter Ganache
- Add cocoa butter, peanut butter, cashew butter, and honey to small saucepan
- Heat over low heat until everything is melted and just begins to bubble
- Remove from heat and whisk in vanilla
- Whisk until mixture lightens in color and is very smooth – if mixture is dark and glass add a little more milk and whisk
- Pour mixture into cups – if you have some left it makes a great topping for ice cream and yogurt or a great dipping sauce for apples
- Freeze for an hour until ganache is set
- Store in refrigerator or freezer
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