Stop the presses!
Yes, I know, Valentine’s Day is just one day away….but I have a healthy homemade chocolate candy that you are certainly going to want to make for everyone close to you.
I mentioned on my Facebook page that I was working on a Healthy Peanut Butter Cup recipe.
Well, seriously, about 7 batches and a completely chocolate covered kitchen later, I got something pretty close to the real thing.
But not completely.
Somehow I need to get the chocolatey coating to be a bit more like milk chocolate and there’s one more tweak I’d like to make to the filling.
But what I did end up with is a super Valentine’s Day (or well, really – anytime that you’d like to make something extra special someone else (or yourself ).
– Nut Butter Filled Chocolate / Carob Candy.
I’ve always loved those Reese’s Peanut Butter Cups, but my oldest son has a life-threatening peanut allergy and well, as with all of the other things that I like to make from scratch, some of those ingredients in Reese’s version aren’t too desirable.
Get a load of this:
Milk Chocolate contains Sugar, Cocoa Butter, Chocolate, Nonfat Milk, Milk Fat, Lactose, and Soya Lecithin and PGPR (as Emulsifiers), Peanuts, Sugar, Dextrose, Salt, and TBHQ and Citric Acid (to Preserve Freshness)
Ugh -what are those initials for anyway?
… First of all, TBHQ is tertiary butylhydroquinone, a heavy duty preservative. There is some mixed information on the internet about this substance, but I think I’d rather just avoid it.
Second, PGPR is polyglycerol polyricinoleate. It’s a yellowish, viscous liquid comprised of polyglycerol esters of polycondensed fatty acids from castor oil. It’s basically used to reduce the fat content of less expensive chocolate products while keeping the “full fat” taste. I don’t know about you, but I’d sure rather have the real fat.
So. In case the fun of making homemade chocolates isn’t enough for you, I hope you now have more reason to do so .
Nut Butter Filled Chocolate / Carob Candy (allergy & sugar-free opts – similar to Reese’s)
Chocolate / Carob Coating
2 cups coconut oil (expeller pressed, or other healthy fat. I use expeller pressed coconut oil for baking.)
1/2 cup sweetener, as healthy of a choice as possible
4 scoops stevia extract powder (or another 1/2 cup sweetener.)
1 cup chocolate or roasted carob powder
1 cup nut or seed butter (I used almond. See How to Make Your Own Nut or Seed Butter)
1 tsp vanilla
1/8 tsp salt
1/2 cup nut or seed butter (I used almond.)
4 1/2 t coconut oil (or other healthy fat)
1/2 cup powdered sweetener (See How to Make Powdered Sugar – Powdered Sugar Substitute)
1/2 t salt (I recommend Real Salt)
1. Melt coconut oil over very low heat (This is important. If you heat the oil too high, your nice chocolate coating will end up as a gloppy mess. Still edible, but not pretty. Not that I ever did that or anything .)
2. Transfer the oil to a bowl, add other ingredients and mix well. I used my Bamix immersion blender to do the mixer. It works great and is my new favorite kitchen tool.
3. Spoon a small amount of the melted chocolate into your molds. Just enough so you have the thickness that you’d like the chocolate coating to be.
4. Place mold in fridge to harden while you make the filling.
5. For filling, combine all ingredients in a bowl and mix well.
6. Place filling in freezer to firm.
7. When filling is more firm, remove from freezer and shape into tiny balls.
8. Place one small ball of filling into each mold, on top of the hardened chocolate.
9. Spoon the remaining chocolate all over the filling and fill the mold.
10. Level off the mold with a knife for a nicely shaped candy.
11. Chill until firm and store in fridge or freezer (if you can keep out of them that long).
1. Coconut oil isn’t the easiest thing to measure, especially in the winter months (it gets really hard over 76 degrees). I melt mine first and then measure it. Much easier!
2. I used silicone molds, like this one from Amazon. Of course, you could use any shape, like these cute flower molds. I do not recommend mini muffin tins, however, or some other non-flexible option. The candy is just too hard to get out of them and you end up with a crumbly mess (yummy, but crumbly). Of course, you could also just roll the filling into balls and dip it into the chocolate, to make an alternative to peanut butter balls.
Finally, after many many attempts at making these chocolates, everyone in my very-patient family said that they were wonderful. I personally (ahem) couldn’t really keep out of them, which makes them a winner in my book.
My youngest especially liked the filling. He’s had the real thing (should I really call Reese’s the real thing?) and said that since I made mine with carob he said that they’ll never taste like Reese’s. Very insightful. (I’m avoiding chocolate as much as possible since, if you remember from my Facebook page, it is my undoing anytime I eat it and also because the stimulants in chocolate aren’t a great thing to eat if you have adrenal fatigue (or boys, for that matter ).
I think these stand up well against any store bought filled chocolate and they were sure fun to make!
And I’ll keep working on the peanut butter – er – almond butter cup recipe and will be back when it’s done.
Looking for some other yummy ways to treat those you love on Valentine’s Day?
- Healthy Valentine’s Beverages
- Healthy Valentine’s Breakfasts
- Healthy Almond Joy Bars
- Amazing Silky Smooth Bean Fudge (I promise – you’ll love it!)
- Luscious Lemon Bars with special diet options
What is your favorite candy?
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Shared at Diet, Dessert, and Dogs.