Sugar Free Chocolate Buttercups by Michele Marie Jeppson a Pure Joy Academy Graduate

 

    • Sugar Free Chocolate Buttercup Filling
      4 cups shredded coconut flakes
      1/2 cup +2 tablespoons coconut oil
      Place above ingredients in blender and blend until you create coconut butter.
    • Then add the following ingredients to your blender and blend until smooth:
      1/3 cup cacao butter, melted
      1/4 teaspoon carob
      1/4 teaspoon cacao
      20 drops peanut essence
      2 drops white chocolate essence
      3 tablespoons xylitol (pre-blended into powder)
      4 drops liquid stevia
    • Blend filling until smooth, then pour into bowl and place in freezer while you
      make your chocolate sauce so they harden enough to enable you to roll them into balls. (Approximately 15 minutes)Sugar Free Chocolate Sauce

      1 cup cacao powder
1/3 cup cacao butter, melted
1/2 + 1/3 cup xylitol(pre-blended into powder)
1/4 teaspoon sea salt
15 drops stevia Place sugar free chocolate into mini muffin cup candy mold, fill about 1/3rd the way
up. Get filling out of freezer and roll into balls, place filling balls into molds then
cover with additional chocolate and place into fridge to harden.

One Response to “Sugar Free Chocolate Buttercups by Michele Marie Jeppson a Pure Joy Academy Graduate”

  1. Rock says:

    I just can’t get into the anchovy. But I am hopeful since they are nutritious! I find that my taste buds have evolved over time…I used to hate fish and now I love *almost* all fis82#h&30;we shall see! And yea…I totally agree with you about the egg and yolk thing. Never go back!

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