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?
- 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
Equipment
- 1 Saucepan
- 1 Whisk
- 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
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
Video
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