In the past couple of years my wife has become both gluten free and lactose free. Both sensitivities seemed to come out of nowhere and it took 6 months or so to figure out what was going on. After her specialists figured out what was going on, it was fairly straightforward what she could and could not eat moving forward. Having both of these sensitivities makes it both complicated and frustrating for her, but she stays positive about it and makes yummy things like what you see below!
For these All Natural Chocolate Peanut Butter Fudge Cups, she borrowed the idea from this blog post, but tweaked it a tad by using natural peanut butter instead of almond butter and opted to go with the honey instead of maple syrup. She also made “mini” cups instead of the larger cups. These are both gluten free and lactose free and are incredibly easy to make. Recipe, pic and video from start to finish below. Enjoy!!
1/2 cup coconut oil
1/2 cup high quality cocoa powder
1/2 cup natural peanut butter
1/4 cup raw honey
1/2 teaspoon vanilla
Mix all ingredients together in a food processor. Pour into muffin tin using mini muffin wrappers. Let sit in fridge for at least 30 minutes.