When I first saw Brenda’s photos on Instagram (@gfreegooniegirl76), I was enthralled. Every one of her food photos made me ravenous and desiring a taste. I wished I could eat the screen of my phone. Brenda has had many challenges with food allergies. Nearly 12 years ago, she felt like food was killing her because she couldn’t eat anything without extreme pain. Traditional medicine ran test after test, but couldn’t find anything wrong. Yet, she was suffering, malnourished, and miserable.
For 3 years, she stuck to a strict diet of eating just 8-10 basic foods that wouldn’t hurt her. Finally, she was able to start to slowly introduce a few more foods and has self-taught herself how to cook. She’s still very regimented with what she can and cannot eat based on her food intolerances. However, Brenda has learned how to make simple food absolutely delicious, nourishing, and healthy! She’s an inspiration to me.
You must check out her Instagram page: @gfreegooniegirl76. While she doesn’t have a blog, yet, she shares how to make her recipes and they are amazing! You will Definitely enjoy these Homemade Peanut Butter Cups by Brenda @gfreegooniegirl76.
- Peanut butter filling:
- ¾c low fat peanut butter
- 1Tbl maple syrup
- 2Tbl coconut oil (softened or liquid form)
- Chocolate layer:
- 1 bag (11.5oz) chocolate chips of choice
Add all the peanut butter filling ingredients in a large bowl and stir or blend well till creamy.
In another glass or ceramic bowl, microwave the chocolate chips on 70% power for 1 minute.
Stir until the bowl is no longer hot and chips are melted. Microwave at 15 second increments if still not melted.
Using any silicone mold is the easiest because they pop right out, but any metal tin (mini-muffin for example) would work too just be sure to line the cups with a bit of coconut oil simply using your finger. Drizzle a thin layer of chocolate into all the molds or muffin tin spots. Let sit for 5 minutes.
Stir up the peanut butter filling mix really well again, then plop into mold atop the chocolate layer. If using a mini muffin tin, only fill about a third full. Carefully spread it to make it even, but don't press too hard. Once all the peanut butter mixture in filled in, use the remaining melted chocolate to cover the PB in a thin layer. Carefully tap the mold or tin on a countertop to make it all settle, and place in the freezer for 20 minutes.
Remove from freezer, pop the delicious treats out, and enjoy. Keep any leftovers in the refrigerator. ***If you want the ridge effect on the outside like a Reese's, use paper cupcake liners.