Everybody loves a piece of candy every now and again, but did you know that one of the number one candy’s in the United States has been linked to cancer? Hopefully, this will help you make healthier choices!
Reese’s peanut butter cups are a favorite among many. They have been around for almost one hundred years, but recently they have obtained some toxic chemicals…
H.B Reese created Reese’s candy bar in 1928. He was a dairy farmer and a shipping foreman for Milton S. Hershey, and he found him inspiring! He left his dairy farming job and went to his basement to create his own original candy. That he did, and it took off almost immediately! Nowadays, there are 20 varieties of Reese’s peanut butter cups. It is sad that they have evolved into a product made out of cheap and toxic ingredients nowadays. I’m sure that Mr. Reese would be very disappointed.
Milk Chocolate, chocolate, milk, cocoa butter, sugar, milk fat, no fat milk, soy lecithin, lactose, PGPR), sugar, peanuts, and Dextrose.
Ingesting it consistently can leave you with a multitude of health issues too. It is used to replace the cocoa butter because it is a cheap alternative in manufacturing. It can cause many different allergic reactions and is made from castor beans.
Shockingly, almost 93% of soy is a genetically modified. It is a food additive that has been linked to breast cancer in many different scenarios, and it can also lead to Infertility. Additionally, Reese’s also uses Tertiary Butylhydroquinone, a compound derived from petroleum. It is closely related to butane and is really dangerous for humans. It is obscene that these things are even legal to put in our foods.
Instead of eating the delicious and toxic Reese’s, try making these more organic Reese’s cups. They are free of harmful chemicals and they taste amazing! I’d say they are even better than original Reese’s cups. Here is the recipe.
- 200 grams 72% dark organic chocolate squares or 1 cup vegan chocolate chips
- about 3/4 cups organic peanut butter* (** check for substitutes)
- 4 tablespoons of coconut oil (divided
- You will also need a double boiler or a small pot with a bowl to melt the chocolate and about 12 paper cupcake or muffin liners.
First, melt the chocolate. Set up the double boiler or pot with water to boil with a bowl on top (be sure the bowl does not touch the water) and set heat to medium high. Add the chocolate squares with 2 tablespoons of coconut oil and allow to melt completely. Stir occasionally to incorporate the chocolate with the coconut oil. Turn off heat and leave on the pot to keep warm.
In a small bowl, scoop out roughly 3/4 cups peanut butter and add in 2 remaining tablespoons of melted coconut oil. Mix well to incorporate and set aside.
Line a flat dish with muffin or cupcake liners. With a spoon, scoop in a little-melted chocolate to cover the bottom of each liner. Place in the freezer for about 2 minutes to slightly set. Add a small scoop of peanut butter and coconut butter mix in the center and gently flatten with the back of a spoon. Scoop more melted chocolate to cover the top, about 1-2 tablespoons. Return to the freezer for about 15-30 minutes until serving.