I say mostly sugar-free, because you’re not adding sugar to these, but there probably is sugar in your chocolate. And I say mostly peanut butter because I used homemade almond butter, but feel free to use your preference!
I received a quart jar of Tropical Traditions Gold Label Virg Coconut Oil to try out and review.
Ya’ll know how much I use and enjoy coconut oil in my cooking, crafts, etc., and was excited to try this version. I enjoyed the taste in sweet items, but frankly the coconutty flavor was off putting for me in savory items. I am not a person who enjoys sweet and savory, so this coconut oil was a taste bud confusion for me when used for main dishes or condiments. I really liked Tropical Traditions Virgin Gold Label Coconut Oil, but will be saving it for dessert or breakfast items only.
But I’m weird, so maybe you’d like it with savory items?
I wanted to use this in a recipe where the flavor would shine, and it would add all the good properties that coconut oil is known for. Peanut butter cups were a natural choice.
“Sugar-free “Coconut Oil “peanut butter” cups
2 cups of your favorite chocolate
1/3 cup of your favorite “nut” butter (peanut, almond, cashew, sunbutter, etc.)
1 tsp of vanilla (try homemade)
1 heaping tblsp of Tropical Traditions Virgin Gold Label Coconut oil (or your coconut oil of choice. Or butter!)
Pinch of salt
1/4 scant cup of honey
1) In a microwave-proof bowl, melt the chocolate for 60 seconds (stir), 30 seconds (stir), and another 30 seconds if needed.
2) In a food processor, add the nut butter, vanilla, coconut oil/butter, honey, and salt. Blend until smooth.
|I was already making almond butter that day, so I just left a little in the food processor.|
3) Lay out mini cupcake liners on a cookie sheet, or in a mini cupcake muffin tin if you have one. And of course I have one because I love kitchen gadgets! HA!
4) Put a generous tsp of melted chocolate in the bottom of each liner. Then, using the back of your spoon, smush it around the liner to coat the sides, and keep a nice chocolate “cushion” in the bottom.
|Oh no, I got some chocolate on my fingers. How on earth will I fix this?!|
5) You can wait for the chocolate to harden a bit before putting in the butter mixture. You can. Do I? No I don’t! Put a generous helping of the nut butter mixture in the center of the chocolate, and spread it around using your fingers.
6) Cover the top of the nut butter mixture with more chocolate, and then put in the fridge to harden.
The taste is more like a peanut butter caramel because the coconut oil and honey makes it a bit gooeyier (that’s a word!) than a traditional peanut butter cup that calls for tons of powdered or white sugar. These do need to be stored in the fridge because coconut oil turns to liquid at temps above 76 degrees. I however, prefer to store them in my mouth.
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.