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RECIPE:

Judy’s Protein Chocolate Peanut Butter Cups (Gluten & Dairy Free) -No bake.

Yield 12 large peanut butter chocolate cups

Most of my ingredients will be organic- this is my personal preference -please use what you have on hand, what you prefer based on brand & budget.

If you choose different ingredients please be aware that your end result may not be gluten free &/or dairy free.

Kitchen things you will need

1-2 silicone cup molds (I use two that hold 6 each)

Cookie sheet with parchment paper for flash freezing -large enough to hold your molds (save parchment should you freeze them later)

2 glass bowls -medium size-one heat resistant

Glass measuring cup

Dry 1 cup measuring cup

Measuring spoons tbsp & ¼ (or “just a pinch”)

Microwave (don’t fret if you don’t use one) there is another method

Freezer

Silicone spatula (or wood whatever is your preference)

Ingredients you will need:

2 packages dairy free gluten free chocolate chips (I prefer dark) 8.8-9.0 ozs per bag

1 cup of organic peanut butter -with or without peanut pieces is your choice)-I like smooth

1 cup organic almond flour (I like fine)

Pink Himalayan salt

2 tablespoons of your favorite maple syrup (or agave)

Organic fractionated coconut oil (Liquid) (to help the chocolate melting process)

*First up if you don't have what you need -I have links below where you can potentially purchase from.

Then gather everything above that you will need =time saver.

*Prepare your silicone molds- simply ensure they are clean & dry & place on parchment lined cookie sheet/pans

*Next pour one full bag of the chocolate chips into glass bowl with appx 1 tbsp of the fractionated coconut oil- melt in the microwave in 30 second intervals -stirring after each segment to avoid burning the chocolate -by the third melt -you will need to use your muscles and the heat of the bowl to melt the remaining chocolate-please do not rely on the microwave only as you will burn the chocolate.

You should not need any more than 3 -full intervals.

Each microwave will be different so the amount of intervals will vary- mine is typically three times (90 seconds) plus another 10-20 seconds- stir after each interval -add another teaspoon or so of the fractionated coconut oil if needed to enhance the liquid formation of the chocolate

(Water melting method) if you are using double pot melting method glass bowl in hot water -be sure not to get any water in the chocolate mixture- this is typically a little longer process-but worth it! Hot water from kettle will work – no need for stove top (too hot!)

Once melted use a tablespoon or small scoop to cover the bottom of each of the molds (12)

The thickness will be your decision -keeping in mind if you like a thicker base-you will likely be using more chocolate-adding to the calories (ahah-right no calories if you make it yourself 😊& adding to the budget)

When you have the bases done -pop that pan/s into the freezer for 5-10 minutes (Maximum)

**NOW ** prepare your filling-you will be making 12 peanut butter balls.

In the medium size glass bowl -mix together the

*Peanut butter

*Almond Flour

*Maple syrup (or agave)

*Pinch of pink Himalayan salt

The mixture will blend OK with a spatula & or your hands. (wash up!)

Make 12 balls & place on a plate-Now go get the freezer layer

NEXT:

Place a peanut butter ball in the palm of your hand & flatten gently-then place one in each of the molds-please down gently as to not crack the chocolate base.

NEXT:

Melt MORE chocolate with the fractionated coconut oil(liquid) as you did before.

One full bag of chocolate chips- with approximately one tablespoon of the coconut oil

Repeat the melting process as you did before. You will use the two full bags.

NEXT:

Pour: The chocolate gently over each patty to the desired height that you want or based on the amount of chocolate you have melted. I personally fill each mold to the very top- this yields a very decadent, rich, full & healthy peanut butter cup with a great “snap” or bite.

THEN: once all molds are filled -you have the option to sprinkle the top of each cup with a pinch more salt (again optional)

*Clean up- lick all spoons & bowls 😊 * Life is too short not to lick the spoon!!

Next: Pop all back into the freezer for appx 10-15 minutes

Next -take them out of the freezer-gently peel each cup away from the mold.

Eat, share (or not) & enjoy

These freeze VERY well -you can stack them (if they last) with parchment in between or glass freezer containers HERE

Cleaning your silicone mold- I use a gentle dish liquid to rinse mine- air dry before putting away.

Calories- will be dependent on the actual ingredients that you use,

For me – based on my typical recipe -there is appx 450 per large cup.

**Additions** I have used ½ & ½ organic peanut butter & organic cashew (or almond butter)

If you have any questions, please email me at

justjudy@nycap.rr.com

www.justjudysjourneys.com