Here is the recipe: Also, in the Cookbook, Low-Carbing Among Friends.
CHOCOLATE PEANUT BUTTER CANDY
This yummy confection is
going to very strongly remind you of peanut butter cups! My family and especially Jonathan loved
it.
1/4 cup unsalted butter (60 mL)
1/4 cup coconut oil (60 mL)
1 oz unsweetened chocolate (30 g)
9 SPLENDA® packets
1/4 cup vanilla whey protein (60 mL)
1/4 cup whole milk powder (60 mL)
1/4 cup peanut butter,* (60 mL)
sugar free (can contain salt)
1
tbsp whipping cream (15 mL)
In double
boiler, melt butter, coconut oil and chocolate.
In food processor with sharp blade, blender or in bowl with electric
mixer, pour melted chocolate mixture.
Add SPLENDA®,
vanilla whey protein, milk powder, peanut butter and whipping cream; process.
Pour into 8-inch (20 cm) square glass baking dish. Freeze very solid. This candy needs no thawing; using a knife,
pieces break easily. If desired, you may
pour the candy mixture into candy molds instead or into pretty little foil bon
bon cups.
Variation: Chocolate Almond Butter Candy: Use almond butter and a pinch of salt. (0.7
g carbs)
Helpful Hints: *If peanut butter is unsalted, add a pinch of
salt to the recipe.
The above analysis is a rough estimate, as the
pieces that break are not uniform in size.
Do not be worried by the texture of the pre-frozen product – it tastes
wonderful and different once completely frozen.
Double the recipe – you’ll be glad you did! The whole milk powder I buy is finer in texture
than skim milk powder. You may use skim
milk powder – just blend it finely first.
Yield: 36 pieces
1
piece
47.4
calories
1.1 g protein
4.5
g fat
1.0
g carbs