I’m excited to introduce you to two new ingredients that will elevate your dessert recipes to new heights.
By using just three ingredients, I created a simple and yummy dark chocolate with the soft center of a creamy peanut butter. And I must say that this cocoa from Hershey’s is worth every penny you pay for it.
I have used them to make my version of:
Keto Peanut Butter Cups
The first product is:
HERSHEYS Unsweetened Special Dark 100% COCOA, a special dark blend of natural and dutched cocoa powder. I found it in on Amazon, and on using it, you will realize that it tastes like a bar of fine dark chocolate.
The other product, Zucchero Peanut Butter Crème, is a wonderful new brand of Peanut Butter. I was bored with the common brands, so decided to try this other brand, from Amazon. I am happy to report that the peanut butter is low in sugar and carbs and has a very delectable creamy taste.
Zucchero Peanut Butter Crème 320g
I admit, I made them last night, and I have just one left in the freezer now. Just four ingredients and you have a winner in your hands.
Step-by-step Instructions
1. Melt the coconut oil and add the cocoa to it.
2. Add the sweetener and mix well, till it dissolves completely.
3. Add half of this mixture to your silicone moulds and make it line the walls a little.
4. Place in the freezer for 15 minutes.
5. Place the peanut butter in a bowl and melt it in the microwave for a minute or so, until soft.
6. Take out your silicon moulds, and add the peanut butter to them.
7. Place in the freezer again for ten to fifteen minutes.
8. Now add the rest of the coconut oil and cocoa mixture to the moulds. Ensure that all the peanut butter is coated with the cocoa mixture.
9. Place in the freezer again and let it sit for 15–20 minutes.
10. Next time you want to reward yourself for being so good, have a piece of soft-centred dark chocolate.
