Ingredients:
For candy:
- 1/2 cup hemp seeds
- 1/2 cup almond meal
- 1/2 cup unsweetened cocoa powder
- 3/4 cup roasted carob powder
- 4 tablespoons agave nectar
- 3 teaspoons Stevia Plus powder (available in natural foods stores and online)
- 3 droppers vanilla cream stevia liquid (available in natural foods stores and online)
- 2 teaspoons cinnamon
- 1 tablespoon organic vanilla
- 3/4 cup organic roasted peanut butter
- 1 1/2 cups extra virgin coconut oil, melted
For filling:
- 1 cup organic peanut butter
- 3 tablespoons agave nectar
Directions:
For candy:
- Line mini cupcake tins with paper liners. Melt coconut oil under hot water or spoon into a saucepan and melt over low heat. When coconut oil turns to liquid, pour into a medium bowl. Slowly whisk in peanut butter until smooth
- Whisk in vanilla, cinnamon, liquid and powdered stevia and agave nectar, 1 ingredient at a time. Slowly stir in carob and cocoa powders, 1 spoonful at a time. Stir in almond meal and hemp seeds, 1 ingredient at a time, sprinkling evenly as you go. Batter should run off of spoon easily but not be too runny.
For filling:
- In a separate bowl, mix peanut butter and agave. It’s best to use a thick peanut butter
- Spoon candy mixture into cupcake papers until 1/3 filled. Spoon in a 1/2 teaspoon of the peanut butter filling. Pour candy over peanut butter, leaving space at the top of the paper liner. Chill in freezer for 15 minutes. Store in the freezer.
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