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hazelnut & cocoa butter cups (scd compliant)

SaffronSun avatar
Recipe by
C C
@SaffronSun
Seattle, WA

When my teenage kid had to go on the SCD, one of the saddest thoughts was not being able to have chocolates which they loved so much. This is an absolutely wonderful, indulgent treat using allowed cacao butter. “Peanut butter cup” recipes gave inspiration. My kid hasn’t been able to add peanuts back in to their diet yet, and hazelnut is a favorite with chocolate, so thus these came to be. Mine uses the SCD half & half yogurt, which improved the taste & consistency of my experiments. We’ve made peanut versions for others in the family, but these are the favorite.

yield serving(s)
prep time 15 Min
cook time 10 Min
method Refrigerate/Freeze

Ingredients For hazelnut & cocoa butter cups (scd compliant)

  • 1 c
    roasted hazelnut butter
  • 1 c
    cacao butter or cocoa butter (terrasoul is brand i used)
  • 1/2 c
    (plus about 1 tbsp.) honey
  • 1/2 tsp
    salt
  • 1 tsp
    vanilla extract
  • 1 c
    scd yogurt made with half & half https://www.justapinch.com/recipes/side/other-side-dish/instant-pot-scd-lactose-free-yogurt.html?new=1

How To Make hazelnut & cocoa butter cups (scd compliant)

  • 1
    Measure the solid cacao butter pieces to the best of your estimation, then melt in a pan over medium-low heat, stirring continuously until just melted. Remove from heat.
  • 2
    Stir in honey (coat measuring cup in cooking oil so the honey comes out easily), salt, and then the hazelnut butter. Finally, using a whisk, stir in the SCD yogurt made with Half & Half. Whisk until everything is smooth & well combined.
  • Cupcake liners being filled & hazelnuts poked into the center of each one.
    3
    Line muffin tins (regular or mini) with paper cupcake liners. Use a small scoop to fill the liners (maybe a quarter full if regular sized tin is used.) If you are further along in the Specific Carbohydrate Diet & tolerate whole nuts, you may poke a whole hazelnut into each of the candies when you use the mini muffin tins. Then transfer the pan to the freezer for them to harden. Once hardened, you can transfer from the pan to a freezer bag or other container. They are best when kept in the freezer & taste great straight from the freezer.
  • 4
    Notes: If you are making your own hazelnut butter, this link gave good instructions for blanching, removing the skins, & roasting the nuts, prior to grinding into butter: https://www.willcookforfriends.com/2016/01/how-to-skin-hazelnuts-easily.html I look for cacao butter/cocoa butter sellers that test & verify low levels of cadmium, lead & other heavy metals. While cacao butters /cocoa butters are the least likely of the cocoa bean products to have high levels, I was alarmed by a California Prop 65 label on one brand I bought, (lead & other chemicals.) Terrasoul was friendly & responsive in emailing me a copy of the heavy metals testing results that corresponded to the batch I received. And their cocoa butter did have a nice chocolatey smell, which was better than the different brand I bought & ended up returning. If you know of other brands that provide heavy metal testing results, please leave a comment with the brand! I hope the more consumers are aware to look for this, the more the industry will go to the effort of testing & providing safe cocoa butter/cacao butter products. However, if you already eat large quantities of regular chocolate or other cocoa products, without checking for heavy metal content, then cocoa/cacao butters are comparatively not a big concern.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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