Monday, May 16, 2011

Fakeout Chocolate Peanut Butter Cups (Sugar-Free and Gluten-Free) PLUS an Awesome Giveaway!



Since figuring out that I can't digest gluten and sugar, the absolute one thing that I've missed are Reese's Peanut Butter Cups. I guess I must come clean: I had a few Reese's Peanut Butter Eggs around Easter because I just couldn't help myself. But, I did indeed pay the price.

There's been quite an online chatter about Fudge Babies from Chocolate-Covered Katie's blog, so I decided that instead of eating what I shouldn't and not feeling good at all, why not recreate my favorite treat using ingredients I can eat. These Fakeout Chocolate Peanut Butter Cups are so decadent and delicious that you won't even miss the sugar (ba-bye) or the gluten (see ya).




My husband (without knowing what the heck was in them) said they were very rich, which is so cool because there is nothing rich in them! What's even cooler about these is that you don't have to put on the oven!

Gina C's Fakeout Chocolate Peanut Butter Cups


Makes 9 Peanut Butter Cups

Ingredients:
1 1/4 cups walnuts
1 cup dates
1/3 cup cocoa powder
1/4 teaspoon salt
1 tablespoon xylitol or sweetener of your choice
1 tablespoon coconut oil, solid
1 teaspoon vanilla extract
1/3 cup crunchy natural peanut butter (we use Krema)
1/3 cup smooth natural peanut butter (we use Krema)
1/4 cup cream cheese, softened
1 teaspoon xylitol or sweetener of your choice
1/8 teaspoon salt
1/4 cup chopped blanched peanuts

Directions:
Line a cupcakes pan with nine cupcake holders. Set aside.

In the bowl of a food processor, process walnuts and dates until ground finely. Add cocoa powder through vanilla extract and process until the mixture resembles dirt (no joke!).




Press mixture into cupcake holders about 2/3 of the way up. Reserve a bit of mixture to sprinkle on top. Place the cupcake pan in the refrigerator.




In a separate bowl mix together peanut butters and cream cheese with a handheld mixer until smooth. Add salt and xylitol (sweetener) and mix until fully combined.




Take the cupcake pan out of the refrigerator and using a tableware teaspoon, pack two teaspoons of peanut butter mixture on top of chocolate layer. Smush down with the back of your spoon to create an even layer. Repeat with all nine cupcakes.




Sprinkle tops with chopped peanuts and reserved chocolate mixture.




Place in the freezer for a half an hour and then in the refrigerator for an hour. Try not to eat ALL of them in one sitting, although I guess it wouldn't really matter because there are pretty good for you.




Store in the refrigerator in an airtight container. You can store them with the cupcake wrappers off. I really just use them so I can pop the peanut butter cups out easily.

Awesome Giveaway

I have the pleasure of presenting one lucky winner with a Tupperware Quick Chef™Pro System.




This nifty little food processor allows you to chop, whisk and mix with a few short turns of the handle. Here's how you can win:
  • Sign up to receive our posts via e-mail and leave a comment on this post depicting what awesome recipe you would make with this tool; or
  • Follow us using your Google id or Blogger id and leave a comment on this post depicting what awesome recipe you would make with this tool.

Good luck! This contest will end midnight (CST), May 23, 2011.

This contest is now closed.