After I found out I was gluten intolerant, I went to a search to see if I could still eat them. Some sites say yes, some sites say no. With the way I feel after ingesting gluten, I am still afraid to try, because I KNOW that I can't eat just one. So, I broke out my Alicia Silverstone book, The Kind Diet. I used to make her peanut butter cups a lot when I could have graham crackers. I tried making them with gluten free graham crackers a few times, but it just wasn't the same. So, I tried what I have done a lot for the past year, and instead of trying to duplicate an old recipe, only to find that it "doesn't taste as good without the gluten ingredient", I tried to make something new. I wasn't happy with the results a few times, but now I can say that I am happy!
|You can't go wrong with chocolate and peanut butter!|
- 2 1/2 Tbl. peanut butter (I used Natural chunky)
- 1 1/2 Tbl. refined coconut oil
- 1 Tbl. brown rice syrup
In a separate bowl, combine:
- 1 1/2 Tbl. melted coconut oil
- 1 1/2 Tbl. melted butter (I used Kerrygold)
- 1 Tbl. mini chocolate chops (I love Enjoy Life vegan chips)
- 1 Tbl. cocoa powder ( I used dark this time, but love the regular as well)
- 1 Tbl Maple syrup
Stir this mixture, and pour over the top of the peanut butter mixture that is already in your tin. Then top with chopped peanuts, or since I was out this time, I used chopped almonds. Refrigerate for an hour, or if you can't wait, pop in the freezer for 20 minutes!
|They are so much prettier than my photo shows. I hope to improve my photography one day!|
|Enjoy...candy made with all natural ingredients!|
I hope you will give them a try, and let me know how they work out. I will surely miss the red and green Reese's when it comes to Christmas, now what will I use as a "decoration" in my snowman jar?