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Reviews Date of last review
1 Sun March 1, 2009
Recommended By Average Price Average Rating
100% of reviewers None indicated 10.0












Description:
Ingredients: 1/2 cup of coconut oil
30 packets of splenda
3 tablespoons of unsweetened baking cocoa
1/2 to 3/4 cup unsweetened natural chunky peanut butter
How To Prepare: Melt the coconut oil in a pan on low/medium heat, the coconut oil will melt fast. Remove from heat. Add the unsweetened chocolate baking powder and then the splenda, stir until smooth. Add the peanut butter and stir, melting some of it into the chocolate mixture but leaving some of it chunky for the "peanut butter cup" effect. Pour about 1/2 inch of the mixture into muffin tins lined with paper muffin liners then place in the freezer for about ten minutes...enjoy...This is simply amazingly delicious!!! It tastes exactly like the store bought stuff!
Effort (Easy, Average, Difficult): Easy
 


CindyCRNA
Always on, slightly off

Registered: January 2009
Location: Midwest
Posts: 5970
Review Date: Sun March 1, 2009 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

 
Positive aspects of the product (pros): creamy and smooth
Cons: none

I used Carb Not Beanit butter instead of peanut butter and liquid splenda. Sometimes i put the cocoa in and sometimes I leave it out. These are so creamy and fabulous!!


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