SCD Recipe: White Peanut Butter Cups and Nut Clusters

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.

Ingredients:

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

and on

Real Food Forager Fat Tuesday.

Author
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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.