I don’t know about you guys, but I am a Pinterest addict! However, with so many pins, I never know which pins and recipes actually work and which are fails. Well, I have decided to put it on myself to test out certain Pinterest recipes and tell you if they are actually worth trying out. Welcome to Pinterest in Real Life!
I recently stumbled across a recipe for Mock-Reese’s recipe from Sarah Lynn Fitness. These Reese’s are dairy-free, gluten-free, sugar-free, and low carb. I’m a little skeptical of this recipe since it is sugar free, I expect them to be bitter. I will update you on my thoughts while making these.
- 2 tablespoons of coconut oil
- 2 tablespoons of cocoa powder
- 2 stevia packets
- 1 tablespoon peanut butter
- 1 teaspoon coconut flour
- 1 tablespoon of water
- Melt your coconut oil in the microwave.
- Stir cocoa powder and stevia in the melted coconut oil.
- Spoon some of the chocolate mixture into 5 mini muffin liners and place in the freezer.
- Mix coconut flour with water until it forms a thick paste.
- Mix peanut butter into the coconut flour paste.
- Take the chocolate mixture out of the freezer.
- Distribute the peanut butter mixture onto the chocolate in the muffin liners.
- Distribute the rest of the chocolate mixture in the muffin liners.
- Return the muffin liners to the freezer until they have hardened.
Update* I had a few problems with this recipe. First of all, I used 2 packets of stevia just like the recipe said, yet the chocolate mixture still had an extremely bitter taste. I also had issues with the graininess of the peanut butter mixture, perhaps more water should be added in order the create more of a paste. Lastly, the recipe did not make enough chocolate to fully cover the peanut butter mixture. I would advise you to either double the recipe for the chocolate or half the recipe for the peanut butter mixture.
Overall, these were okay. The Reese’s themselves only took about fifteen minutes to make, which was very nice. The inside mixture was actually really good, however the chocolate was extremely bitter. In order to make these better, I would substitute the stevia for sugar. I know this prevents them from being labeled sugar free, however they are way too bitter using just stevia. I think I would give this recipe, using the stevia, a 5 out of 10.