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Wednesday, August 19, 2009

*CHOCOLATE PEANUT BUTTER CANDY* (GF)

This photo - I used small paper bon bon cups:




CHOCOLATE PEANUT BUTTER CANDY


This yummy confection is going to very strongly remind you of peanut butter cups! My family and especially Jonathan loved it. 


1/4 cup unsalted butter (60 mL)
1/4 cup coconut oil (60 mL)
1 oz unsweetened chocolate, (30 g)
Sweetener to equal 6 tbsp sugar (90 mL)
1/4 cup vanilla whey protein (50 mL)
1/4 cup whole milk powder, or skim milk powder (blend in blender if coarse) (50 mL)
1/4 cup peanut butter,* (50 mL)
  sugar free (can contain salt)
1 tbsp whipping cream (15 mL)

In double boiler, melt butter, coconut oil and chocolate. In food processor with sharp blade, blender or in bowl with electric mixer, pour melted chocolate mixture. Add sweetener, vanilla whey protein, milk powder, peanut butter and whipping cream. Process. Pour into 8-inch (20 cm) square glass baking dish. Freeze very solid. This candy needs no thawing; using a knife, pieces break easily.

Variation: Chocolate Almond Butter Candy: Use almond butter and a pinch of salt.

Helpful Hints: *If peanut butter is unsalted, add a pinch of salt to the recipe. 

Nutritional Analysis: 25 servings, 1 serving:
64.9 calories; 1.7 g protein; 6.2 g fat; 1.1 g carbs 

The above analysis is a rough estimate, as the pieces that break are not uniform in size. Do not be worried by the texture of the pre-frozen product – it tastes wonderful and different once completely frozen. Double the recipe – you’ll be glad you did!

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!

8 comments:

Lisa, motyok said...

Does this candy need to be kept frozen? I am looking for something that can go in sack lunches and not be too squishy by lunchtime. My standard chocolate bark recipe can't hold up. Any ideas?

Jennifer said...

Hi Lisa - yes, this candy needs to be kept frozen.

You could make protein bars or you could make my fudge recipes which hold up well at room temp:
http://low-carb-news.blogspot.com/2008/09/fudge-recipes-using-coconut-oil.html (look to the right of my blog under recipes for fudge recipes if this link does not work)

Nancy said...

Do you ever use Stevia in any of your recipes? I like your recipes but sometimes they contain Splenda which I like to use only occasionally, and sometimes erythritol which is unhealthy and I dont like to use that at all.

Could I request some recipes with Stevia pretty please? :-)

Jennifer said...

Nancy, you are welcome to use whatever sweeteners you desire in place of Splenda. I personally cannot abide the taste of Stevia. What makes you say erythritol is unhealthy? Curious me.

Nancy said...

Hi Jennifer!
Isn't erythritol a sugar alcohol? If it is, it would stand to reason that it could cause stomach problems like the other sugar alcohols. I'm guessing the general population doesn't have a problem with them, but unfortunately my family must be hyper sensitive to them because anytime any of us have ANY of those sugar alcohols including erythritol, we get sick to our stomachs, and usually end up vomiiting or with diarreah.
Certainly these are not life threatening, but it isnt good for you.

Jennifer said...

Yes, erythritol is a sugar alcohol, but unlike all the other sugar alcohols, this one is supposed to not cause stomach upset. I've never had a problem with erythritol in the slightest, although all the other sugar alcohols are a problem for me. Xylitol is a little less problematic, but maltitol, for instance, and sorbitol - very bad side effects!!

SRK Herry said...

your blog is nice

Jennifer said...

Thank you SRK Herry - you also have a nice site - very interesting with all those newspaper listings! I will be adding it to my wonderful web sites listing, simply because I'd like to visit your site more often. :-)