Back in our younger years, Renaissance Man I liked to take in a Seinfeld or two. You know, the TV show. We have all kinds of inside jokes and phrases that we use in our family now due to our viewership. One of our favorites comes from the “Soup Nazi” episode. In this show there is a soup restaurant run by this very temperamental store owner. If you ask him too many questions, he bans you from buying soup from his restaurant. He has the best soup in town, so everyone does their best to not irritate him.
Take a look at this:
So, what does this have to do with peanut butter? Not much really. It’s just that with my fight against candida overgrowth, the Candida Nazi, has said I’m not to eat peanuts. So, I’ve reluctantly obeyed and not had a peanut in 9 months. And I tell you, I miss it sometimes. Why no peanuts? Mold. Plain and simple. Peanuts usually have mold on them. I know. You can’t see it. But apparently it’s there. And with candida, mold is a no-no. That’s why aged cheeses are out too. Since candida is a kind of fungus, it would do very well with mold.
And really, I’ve been just fine without my peanut friends. Until recently. You see, my good friend Chez Misty wanting to encourage me, told me about this wonderful Peanut Butter Cups recipe she found on Naturally Knocked Up. She said I could make them with almond butter. She was definitely speaking my language. Apparently, I needed chocolate that day because I made up some cups right there on the spot while on the phone with her. Chez Misty said she liked hers best with peanut butter, but that she also enjoyed them with almond butter. Ugh. I did like them with almond butter, but Misty’s preference was still swirling around in my head, and I couldn’t let it go.
So, what is a girl to do when almond butter just won’t cut it? Sunflower seed butter. I remember reading that ‘Sunbutter’ has a very similar taste to peanut butter. Oh, boy. Does it ever. I whipped up some homemade sunbutter in my Blendtec in just a few minutes and I was in heaven. Yes, I ate copious amounts of this butter. Mmmmm. Oh, Mama. Delicious.
Now having my apron full of the right tools, I was off to make my own rendition of something that makes my mouth sing. Oh, yes. It is that good.
Kathleen’s Sunbutter Cups
1/2 C unsalted butter (you can use salted butter or coconut oil)
1/2 C Cocoa Powder (I use Wonderslim– it’s caffeine and fat free)
1/4 C xylitol (Chez Misty uses 15-20 drops of liquid stevia)
a pinch or two of salt
In a small saucepan, melt butter. Stir in xylitol and mix until dissolved. (This step takes a bit of patience. Xylitol doesn’t dissolve quickly) Stir in cocoa powder until you have a pretty smooth product. In a mini muffin pan (you could use a regular muffin pan too for larger cups), spoon in a bit of chocolate mixture into each cup. I fill them about 1/4 full. Stick this pan into the freezer for 4-5 minutes. Take out when the chocolate is solid.
While waiting for the chocolate to firm up, mix:
1/2 C sunbutter (homemade or the sugar free kind at the store)
7 drops of liquid stevia
Now place a dollop of sunbutter on your frozen cups. Stick back in the freezer for another 5 minutes. Or you can be like me and not wait. 🙂
Once you have the 2 layers firmed up, you then begin to spoon in the remainder chocolate. You might have to reheat your chocolate at this point if it has hardened up in your pan. Spoon as much chocolate as you want over the top of the sunbutter. Now, I did have some sunbutter and chocolate left over. This was not a problem for me. I just dipped spoonfuls of the butter into the warmed chocolate and ate it right off the spoon. You could just put more chocolate on top of your cups if you wanted.
Did you know Sunbutter has 30% less fat than peanut butter? If you are trying to lose weight and can’t stand that lowfat peanut butter stuff, try Sunbutter.
Here’s how to make your own Sunbutter: click here Prudent Baby. Of course, where these instructions say to add sugar, I just added a few drops of stevia.
If you make some, let me know what you think.