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Peanut butter ers10/13/2023 Then just dip them into the chocolate and place back on parchment paper and return to the fridge until firm, this happens quickly. Taste and add maple syrup until desired sweetness then roll into small balls or pat into patties and place on parchment paper place in the fridge while you melt the chocolate chips in the microwave or cook top. But in the end they will come completely together into a smooth cream. It will take some arm strength to mix the peanut butter and the maple syrup just using a regular spoon blend them together. I place a couple of tablespoons of peanut butter into a tiny bowl adding maple syrup to taste maybe less than 1/2 tablespoon to start with and mix very well. I only make 2 to 4 at a time when the craving hits so there are no extras to tempt me. Melted vegan semi-sweet chocolate chips from the health food store. Organic smooth peanut butter (oil drained off the top so they are lower in fat). Thought I would share it with you since some of your recipes use maple syrup. I make my peanut butter cups with 3 ingredients. Basically this article is a study about how chocolate is good for you! I know I’ve read other articles like this one and that this doesn’t mean we should live on chocolate, but it takes away a litle bit of guilt when I’ve had just one too many pieces of chocolate. I’ve been meaning to send you a little note, thanking your hard work and good ideas (your recipes have felt like lifesaves in this gluten free transformation of mine), and when I came across this article, I knew now was the time to drop you a line. Especially because I started a gluten free diet a few months ago, many of your recipes are perfect for those times when I am tempted by my old go-to-but-no-longer-allowed sweets. I love love love chocolate, but also enjoy tweaking recipes to be more healthy (especially because I am an overindulgent sweet consumer), so I was so excited to find your blog. This recipe is why I LOVE your blog! I have never been a blogger, until I ran across yours and I’m officially obsessed with your recipes. It also has a decent smoke/flash point (when it burns or catches on fire) so you can fry with it (refined is better then unrefined for high temp frying).Ĭoconut oil also has a lot of health benefits like anti bacterial/anti fungal properties. Kind of like carbohydrates, but without the problem of a rise in insulin like carbs cause.Ĭoconut oil because of its physical characteristics, like being solid at room temp without being hydrogenated, makes it an excellent replacement for butter. But MCTs which are smaller fat molecules, are easier for your system to digest and are immediately used for energy. LCTs are large molecules, so they are difficult for your body to break down and are nearly always stored as fat. Comparatively speaking, most common vegetable/seed oils are made of long chain fatty acids or LCFAs, (or long-chain triglycerides or LCTs). Coconut oil is the best natural source of medium-chain fatty acids or MCFAs (or medium-chain triglycerides or MCTs) that you can find. Most of the opposition to coconut oil came about in the 70’s and 80’s before they knew better. Ones that are man made should be avoided but coconut saturated fat is natural and isn’t shown to cause the cardiovascular issues that man-made (like hydrogenated fats ie Crisco) cause. Ok so first not all saturated fats are equal. We are all different, and that’s a GOOD thing!! I used to think it was in her head, but tests now show that some people “taste” the spice about 10,000x more than others!Īll that to say, let’s be polite to one another when we talk about what tastes bad to us, or what causes a bad reaction in our bodies. It’s probably the same taste bud that makes me gag on cruciferous veggies :(( And yes, that has been scientifically proven – some of us only taste the bitter nasty taste when we try to eat broccoli, cauliflower, and apparently stevia, too.īut of course, that totally justifies my sister-in-law who has always been unable to bear anything the least bit spicy – chokes, claims it burns. I thought I was alone in this, but found out that stevia does taste different to some people, and it’s not a brand thing… it’s a taste bud (aka genetic) thing. I can’t taste the sweet at all until I use gobs of it, and then I taste bitter with the sweet. Don’t know if I’m allergic to stevia, but it tastes awful to me.
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