From Todd’s Kitchen: Gluten and Dairy Free Peanut Butter Cups

As you know , Melissa has been on her modified diet for the past several months. Eliminating gluten and dairy has not been easy for her. She can no longer eat many of the foods she loves. Cheese, breads, pizza, chocolate, and especially Reese’s Peanut Butter Cups. She has found alternatives for several of these items. Some of the alternatives are palatable substitutes. Others are not worth eating twice.

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Today I tried to make an alternative for her favorite treat. Reese’s Peanut Butter Cups. There were many substitutions required to make them Melissa friendly. The biggest change was the need to find a chocolate that did not have dairy in it. Traditional peanut butter cups use milk chocolate for flavor. About the only thing that Melissa can eat is dark chocolate with a high cocoa content. This is traditionally bitter, but lucky for me Melissa, has not had much chocolate in the last several months and no longer knows the difference.

Below is my gluten and dairy free version of a homemade peanut butter cup recipe.

Gluten and dairy free peanut butter cups

Gluten and dairy free peanut butter cups

Ingredients

  • 1/2 Cup peanut butter
  • 2 Tablespoons vegetable oil
  • 1/8 Cup brown sugar
  • 1/2 Cup powdered sugar
  • 2 Cups gluten free chocolate chips
  • 1/8 Cup vegetable shortening

Instructions

  1. Mix the peanut butter, vegetable oil, and brown sugar in a bowl until well blended. Slowly add in the powdered sugar, mixing as you go. When fully mixed in the mixture should have a slightly tacky consistency. Put bowl aside.
  2. Put 8 muffin cups in a muffin tin and set aside.
  3. In another bowl mix chocolate and shortening. Melt mixture until runny smooth. Pour about 1/8" of chocolate into the bottom of each cup. Put the muffin tin in the fridge (10 minutes) or freezer until the chocolate is firm. Spoon about 1 teaspoon of the peanut butter mix into each cup. Smooth out mix into an even layer. Pour in the rest of the chocolate mixture, roughly 1/8" thick. Put pan back in the fridge or freezer until firm.
  4. Peel out of muffin cup and enjoy.
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Melissa quickly volunteered to test out my recipe, and she said it was very good.

Do you have any easy dairy and gluten free treat ideas?  Let me know in an email or comment.