Healthy “Reece’s” Cups
Non-dairy, Soy & gluten free treat!
I looked for something that would satisfy our family's love for Reece's Peanut butter cups and found lots of junk. This is what I made. So good, not peanut butter but close and satisfies the Holiday treat need!
Glutenfreegrandma.com's Nut Butter Cups
By: Mary Speidel 4-12-14
1/4 C Coconut Butter( a.k.a. Coconut Manna, concentrated coconut cream- it's like
coconut peanut butter)
1/2 c cashew butter( I make my own from raw cashews, soaked in purified water overnight and
then, drained and ground in my food processor)
2 Tbsp sunflower butter ( no added salt or sugar!)
1 Tbsp almond flour/fine ground meal2 Tbsp pure maple syrup
1/4 tsp sea salt
1/2 tsp pure organic vanilla
1 1/2 pkg Enjoy life chips, melted
Melt chocolate, spoon into silicon peanut butter cup molds. Use spoon to coat up
sides. Place in freezer.
Keep remaining chocolate warm over hot water.
Put all other ingredients into food processor & blend well. Remove from food
processor and chill slightly, wrapped in paper towel to absorb excess nut oil.
Roll filling into small marble sized balls, flatten to discs, place in pre- frozen chocolate
Add more melted chocolate to cover discs and smooth tops.
Freeze several hours or overnight.Keep in freezer but works at room temp to 70
degrees. You just have to lick a little chocolate off your fingers if you don't
eat in one bite! Your 98 degree fingers will melt the coating!
Gluten Free Grandma
Helping you with my mistakes!
Glutenfreegrandma's Kale chips
1 large bunch of kale
2 tbsp EVOO
1/2 tsp Sea Salt or fine Kosher salt
1/2 tsp. Smoked paprika
1/2 tsp Garlic powder
2 tbsp KAL brand nutritional yeast
Cut off thick stems
Wash, dry several times in salad spinner
Put in bowl, add oil & seasonings and mix well; actually massage the oil and seasoning
into the leaves.
Place on 2 parchment or Silpat lined cookie sheets
Bake 300 degrees for 20 minutes
Turn oven off and let dry for 2 hours.
Melt in your mouth healthy snack!