Peanut Butter Bliss Bites - No Refined Sugar

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I’ve seen recipes all over social media showing people how to make homemade “healthier Reese’s Eggs” for Easter. Since none of these, that I’ve seen, are Specific Carbohydrate Diet (SCD) friendly, I decided to give making my own recipe a try. I’m not disappointed I did! These are very tasty.

At first I was going to make a white chocolate covered egg using my Cocoa Butter Candy recipe, but I was inspired by Reese’s Peanut Butter Lovers cups to go for a peanut butter coated peanut butter candy.

Tips on Making SCD Candy

Low heat is important! Low heat helps the candy get to the right texture and not burn.
Always stir the candy while it’s heating.
Whisk in the vanilla after the candy has cooled a little bit to maximize flavor and keep the consistency of the candy.
Store in refrigerator or freezer. SCD candy melts easily. I like the freezer the best.

Can I make this candy with another kind of nut butter?

Absolutely! You can substitute any other kind of nut butter in place of the peanut butter if you can’t eat peanuts. You can also substitute sunflower seed butter.

What do I need to make SCD Peanut Butter Bliss Bites?

SCD Peanut Butter Bliss Bites inside filling

Peanut Butter (no sugar or other non-SCD additives – you can easily make your own)
Honey
Vanilla
Cocoa or Cacoa Butter
Salt
Coconut Oil
Coconut Flour

These candies are very easy to make. The only real time needed is to freeze the filling before coating it with the peanut butter shell. Freezing the filling first helps the coating stick more evenly to the filling and the cold pieces will make the shell start to harden right away.

If you enjoy my recipes, please be sure to check out my SCD cookbook: Don’t Skip Dessert Volume 2: 50 Delicious Grain-Free and Gluten-Free Dessert Recipes

Peanut Butter Bliss Bites – No Refined Sugar

Easy peanut butter candies with peanut butter candy coating – SCD and GAPS diet.

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Course: Candy, Dessert

Cuisine: GAPS, SCD

Keyword: gaps diet recipe, scd candy, scd recipe, specific carbohydrate diet

Prep Time: 15

Freezing time: 3

Total Time: 3 15

Servings: pieces

Author: Sherry Lipp

Equipment

1 Mixing Bowl
1 Saucepan
1 Mixing Spoon
1 Whisk
Parchment Paper
1 Baking sheet
1 candy mold (optional for leftover coating)

Ingredients

Peanut Butter Filling

½ cup peanut butter
¼ cup honey
½ tbsp coconut flour
½ tsp vanilla
¼ tsp salt

Peanut Butter Candy Coating

2 tbsp cocoa butter (about 6 wafers if using wafers)
¼ cup peanut butter
¼ cup coconut oil
2 tbsp honey
½ tsp vanilla

US Customary – Metric

Instructions

Peanut Butter Filling

Line flat pan with parchment paper
Add all filling ingredients to mixing bowl and mix until smooth
Spoon peanut butter filling into oval (or egg) shapes on parchment paper (it will be sticky!)
Freeze for at least an hour until pieces are solid

Peanut Butter Candy Coating

Add all ingredients except vanilla to small saucepan
Heat over low heat until melted – stirring constantly
Continue stirring for 2 – 3 minutes until mixture just begins to bubble and starts to thicken
Remove from heat
Allow to cool for 5 – 10 minutes
Whisk in vanilla
Submerge frozen filling pieces in coating twice and place back on the parchment lined pan
Freeze another two hours
Store in the freezer. These will melt fast!
If you have leftover peanut butter coating, pour into candy molds (or lined mini-muffin pan) and freeze

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Sherry Lipp

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.