I remember when I was a child by hazelnut spread we meant Nutella and I always found the color of peanut butter strange whenever I saw it in American films. I wasn’t aware for many years that our hazelnut cream is not even the same as their peanut butter, which we hadn’t even heard of back then. On the top of all that, it was kind of a shock when it turned out to be not even sweet… what could it have tasted like then?
I have this nostalgic memory when my mother used to buy white and brown Milky Way spread and I always ate the white part thinking about what it could be made of. And when there was no more white in the jar I realized that the brown part is also edible after all, so I ate that up too… it was back in the beautiful days of ignorance when the word ‘diet’ was still unknown to me.
Then after some time American peanut butter was available, what’s more it was advertised by fitness sites as being suitable for diets… how on earth, I wondered? One day I decided to give it a try and then came the shock: oh god… it was mind-blowingly delicious. On top of it all, there is a crunchy version as well! Why do they even make the smooth one? What idiot would buy it?
All in all, it was love at first sight and whenever I buy some, it miraculously disappears in a (very) short time… I put it in all kinds of foods and when I don’t, I spoon it all up straight from the jar.
Have you tried it with chocolate? OK, with sugar-free chocolate, but it doesn’t matter. Or it does because it is just as good as the original but a lot less sinful.
I couldn’t help making them Mickey-themed, but they’re gone in a few minutes without decoration too. To add more spice to your design artistry see these low-Carb Mickey Sugar cookie recipe. You can use a confection like a sugar-free marzipan to add some personal themes or excitement to the mix.
Closely related: See this low-Carb peanut butter protein balls
- 200 g sugar-free chocolate chips paleo
- 2 tbs coconut oil
- peanut butter smooth or (rather crunchy)
- 1. Melt the chocolate and the coconut oil over simmering water and stir until smooth and shiny.
- 2. Grease the silicon cups with a bit of coconut oil to make the solid chocolate easier to remove.
- 3. Pour some (ca. 2 tbs) liquid chocolate in the cups.
- 4. Put them in the fridge until they harden. When they are solid put a little peanut butter on them.
- 5. Fill the rest of each cup with liquid chocolate.
- 6. Put them back to the fridge until they are fully settled.
- 7. Take the cups from the fridge and let them rest at room temperature for a while to make the chocolate easier to remove from the cups.
- 8. For the Mickey-decoration put some liquid chocolate into a piping bag. Draw a few Mickey silhouettes on a sheet of paper, cover it with a transparent plastic sheet (I used a plastic folder cut into two) and trace the silhouettes with chocolate. Let the Mickeys cool, you can even put them in the fridge. When they hardened, carefully remove them from the plastic and glue them with a drop of melted chocolate on the cups.
- 9. That’s it.