In case you don’t know, Kid Three can’t have peanut butter. He’s not allergic, but it gives him stomach aches. He can tolerate a good spoon full once every few months. He tells me it has to REALLY be worth it. He’s also the kid that can’t have sugar. So, I went about making these. I have to warn you, they’re not dairy free, as they were crafted for Kid Three.
Allergy Status: Wheat/Gluten Free, Egg Free, Soy Free, Peanut Free, Yeast Free, Sesame Free, Legume Free, Nightshade Free
I purchased organic white chocolate from the bulk-bin at a co-op in the City, and got to making. I have to say, melting down white chocolate isn’t the same as brown chocolate. It gets weird and pasty when it should be more like a liquid.
Related post: Crunchy Almond Butter Cups
To make these, I used a double boiler. After melting down the chocolate, Kid Two and Kid Three helped a lot, since we had to move fast. I scooped in about 1.5 tsp into each mini muffin liner, and they used toothpicks to spread the chocolate upwards.
Then we scooped in my filling, which was quick and simple: Organic Creamy Almond Butter mixed with a little Organic Maple Syrup. The idea was to keep the sugar count as low as possible.
Finally, we covered with a little more white chocolate, and then froze the pan. 30 minutes later, Kid Three was over the moon with his special treat.
