I’m guessing it could use more almond flour to thicken. I generally add till it essentially congeals into a big lump, which then gets transferred over to the Pyrex and molded into place. After it’s cooled in the fridge, it takes some effort to cut it with a knife.
PB squares
Step 1: Heat up a jar’s worth of peanut butter on the stove till it gets to a nice liquid consistency
Step 2: Add in a sweetener of your choice (granulated monk fruit sweetener works well IMHO) and then stir in almond flour until you reach a thick, doughy consistency
Step 3: Move mixture to a 9x9 Pyrex container to start cooling
Step 4: Melt some high% cacao dark chocolate and pour in a layer on top of the PB (can also use unsweetened dark mixed with sweetener if preferred)
Refrigerate, and enjoy
Step 2: Add in a sweetener of your choice (granulated monk fruit sweetener works well IMHO) and then stir in almond flour until you reach a thick, doughy consistency
Step 3: Move mixture to a 9x9 Pyrex container to start cooling
Step 4: Melt some high% cacao dark chocolate and pour in a layer on top of the PB (can also use unsweetened dark mixed with sweetener if preferred)
Refrigerate, and enjoy
1 - 3 of 6 Posts
I’m wondering if the type of PB makes a difference. I just use regular creamy, not the natural or anything fancy.
1 - 3 of 6 Posts
- This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
The Diabetes Forum Support Community For Diabetics Online
A forum community dedicated to people living with Diabetes. Come join the discussion about treatment, nutrition, news, reviews, accessories, classifieds, and more!
Full Forum Listing
