Most candy is a no-go if you’re paleo or following a low GI diet. But wether you follow a specific diet or not, you’re bound to love these delicious Peanut Butter Coconut Melts and Chocolate Covered Peanut Butter Cups. These mouthwatering homemade candies are a much healthier alternative to any of those store bought candies.
These two decadent recipes were shared with me by Theresa Nicassio, PhD (Author of YUM) and are Low Glycemic (GI), Grain-Free, Paleo! She says,
“Many of my relatives suffered from diabetes (including my father), so I have seen what a cruel disease it can be and also the extreme lifestyle changes such a diagnosis requires. I have also witnessed how difficult it can be for individuals living with such challenges to follow their medical professionals’ recommendations to make dietary or other lifestyle changes, especially limiting sugar consumption. It makes me really happy to be able to offer such a decadent low-GI candy to people who otherwise are unable to enjoy such pleasures. This recipe was inspired by “Delicious Obsessions (www.deliciousobsessions.com) Maple Coconut Bars with Coconut Oil. With a little experimenting, I was able to transform these bars into a delicious peanut butter candy recipe with a delightful texture and depth of flavour. Even better, you can press these winners into silicone or other candy moulds in minutes, with fresh candy ready and waiting in just an hour.”
So whip up a batch of Peanut Butter Coconut Melts or Chocolate Covered Peanut Butter Cups and enjoy!
| Peanut Butter Coconut Melts |
| Servings |
| 36-50candies |
| Servings |
| 36-50candies |
- Peanut Butter Coconut Melts
- 2 cups shredded or desiccated unsweetened coconut
- 2/3 cup melted coconut oil
- 1/3-1/2 cup smooth, unsalted, unsweetened peanut butter or other nut/seed butter or soy (nut-free) nut butter alternative
- 1-1 tsp-tbsp maple or yacon syrup to preferred sweetness
- 1 tsp Chicory Root Inulin with Stevia or favorite sweetener
- 1/2 tsp blackstrap molasses
- 1/4 tsp Himalayan salt
- Chocolate-Covered Peanut Butter Cups
- 1 recipe Peanut Butter Coconut Melts chilled in the freezer until frozen
- 1 favorite sugar-free dark chocolate melted in a double-boiler (or in a bowl above a pot of hot water)
|
Ingredients
Servings: candies
Units:
|
- Stir all the ingredients well in a bowl then press into candy moulds, ensuring the oil is evenly distributed to all candies.
- Refrigerate for 1 hour, or until solid.
- Store in the refrigerator for several days (if they last that long) and for over a month in the freezer in a sealed container.
- Dip frozen Peanut Butter Coconut Candy Melts in melted sugar-free chocolate, place on a piece of parchment paper and refrigerate until solid (about 15 minutes).
- If you would like a thicker coat of chocolate, return the candies to the freezer for a few minutes, then dip each back into the melted chocolate, return to the parchment paper and refrigerate until ready to serve.
- Like the melts, these candies can be stored in the refrigerator for several days or for over a month in the freezer in a sealed container.
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