Peanut Butter & Jam Cups

  • 3/4 cup raspberries
  • 1/4 cup water
  • 6 to 8 tbsp powdered Swerve Sweetener divided
  • 1 tsp grassfed gelatin
  • 3/4 cup creamy peanut butter
  • 3/4 cup coconut oil

  1. Line a muffin pan with 12 silicone or parchment paper
    liners.
  2. In a medium saucepan over medium heat, combine the
    raspberries and water. Bring to a boil and the reduce the heat and simmer 5
    minutes. Mash the berries with a fork.
  3. Stir in 2 to 4 tbsp of the powdered sweetener, depending on
    how sweet you like it. Whisk in the grassfed gelatin and let cool while
    preparing the peanut butter mixture.
  4. In a microwave safe bowl, combine the peanut butter and
    coconut oil. Cook on high for 30 to 60 seconds, until melted. Whisk in 2 to 4
    tbsp of the powdered sweetener, depending on how sweet you like it (I only use
    2 tbsp).
  5. Divide half of the peanut butter mixture among the 12 cups
    and set in the freezer to firm up, about 15 minutes. Divide the raspberry
    mixture among the cups and top with the remaining peanut butter mixture.
  6. Refrigerate until firm. Keep refrigerated. 

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