Sweets for My Sweetheart
Shawn has always been a big fan of Reese’s Peanut Butter Cups, so when I saw a healthier homemade version of this treat circulating on some of the blogs I follow, I knew I had to try it. My friend Wardeh Harmon wrote about it two weeks ago (click here to see her results at www.gnowfglins.com), and she found the original recipe here, on a blog called Oceans of Joy.
First, I soaked raw organic peanuts overnight in salted water to neutralize the nuts’ enzyme inhibitors. Then I dehydrated them almost completely in the oven the next day. (I didn’t get them quite as crispy as I would have otherwise because I planned to grind them into peanut butter. Next time, I think I will crisp them up all the way to impart a more roasted flavor.) I placed them in my Vita-Mix (another blender or food processor would work, too) with a bit of sea salt and ground them until they were smooth. It wasn’t what I would call creamy peanut butter—it was a bit crumbly, actually. But I knew that I would be adding coconut oil, honey and vanilla to it to make the peanut-butter cups, so I decided that was OK. And it was. Next I made the chocolate mixture, and then I began layering the chocolate and peanut-butter filling into heart-shaped candy molds. It was a little time-consuming, but not difficult. I popped the filled molds into the freezer, and after dinner I surprised Shawn with his Valentine’s Day treat.
We both liked the peanut-butter cups, although the chocolate layers were the tiniest bit bitter. Next time, I think I’ll add a touch more honey—or maybe even melt in some Enjoy Life brand (dairy-free and soy-free) chocolate chips—to make the sweets just a little sweeter. 🙂
Nothing else in my Kitchen Life was new this past week, but that, I’m excited to say, is about to change. I enrolled in the GNOWFGLINS Fundamentals eCourse (which I wrote about here), and I’ve been preparing for the lessons that will begin after the enrollment period ends Feb. 22. I ordered a free sourdough starter (which I hope will arrive before Lesson 12: How to Make Sourdough Bread!). I’ve lurked a little in the forum, where other enrollees have written introductions and shared resources. And I watched instructor Wardeh Harmon’s sneak-peak video detailing how to make her basic soaked muffins. You can tune in, too, by clicking here.