Another delicious recipe to satisfy your sweet tooth
Ingredients
½ cup Virgin Coconut Oil
½ cup creamy natural peanut butter (I prefer Krema or Smucker’s)
1 tsp banana extract
⅛th tsp of concentrated stevia powder or 6 drops EZ-Sweetz
Instructions
Put the coconut oil in a microwavable glass measuring cup to keep things neat, and warm it in the microwave until warm and completely melted.
If your peanut butter is cold, put it in the cup with the coconut oil and warm it again. If your peanut butter is at room temperature, just mix it into the warm coconut oil.
Stir well until completely combined. It’s very important to stir it thoroughly to prevent separation of the oil and peanut butter when they’re setting. The mixture should be completely liquid, if not warm it up a little more.
Add the banana extract, stir well again, and then add the stevia or EZ-Sweetz. If sucralose is not your thing, go with the stevia.
Stir again and taste for sweetness. Don’t make it too sweet - just a warning - until these have had a chance to freeze, the mixture might not taste the greatest, and the extract will taste pretty overpowering.
Place paper mini baking cups like these on a tray, and pour the mixture, filling a little more than half-way.
Work quickly, and put them into the freezer. After about an hour, check them, and if they’re frozen through, place them in a freezer bag and store them in the freezer.
Enjoy!
Notes
A good tip about working with natural peanut butter, is when you have a new jar, stir it really well getting all of the oil worked back into the butter, and get all of the thick butter stuck at the bottom pulled up and worked through as well. I usually stick to buying the smaller jars since the bigger jar is a lot harder to work with. Once you have it well mixed, store your jar of peanut butter in the fridge so you don’t have to stir it like crazy every time you want to use it. When it’s cold, it’ll stay pretty well combined.
I didn’t put a carb count on these because it really depends on the peanut butter you use.