You know that feeling when you get back from vacation and your house is still clean and lovely (and still smells like Fenugreek because you eat butter chicken like three times a week)? You sigh deeply and feel so ridiculously at home again. That’s how getting back to keto feels after a week of eating whatever I wanted on vacation. Donuts. Waffles. Beer (oh, I missed beer… I may have to start making hop tea or something to take the place of beer). Calamari. Fried fish (so much fried fish). Chocolate chip cookies. Cheese danish. Nachos. On the plus side, at least we did a bunch of walking (several miles, at least) pretty much every day.

While we were in Orlando, I happened to find out we were a few miles from a Sanrio store. So we made the jaunt. I bought a bunch of cute things but was most excited about a Hello Kitty chocolate mold. I had to have it the moment I saw it. I have been wanting to pick up chocolate molds, anyway, so I could do the sugar free candy and chocolate making that I’ve been starting to do more regularly in an easier and cuter way. Of course, I had to make up a new recipe today to put the mold to the test. The mold is supposed to be dishwasher safe (don’t know if I trust that) but it held up to nearly boiling candy and the freezer very well. And the candies popped out so easily and look so cute… it’s perfect.

Peanut Butter Maple Candy

Peanut Butter Maple Fat Bomb

Ingredients:
3 Tablespoons Coconut Oil (solid at room temperature)
2 Tablespoons Unsweetened, Smooth Peanut Butter (I use Kirkland brand – the only ingredients are peanuts and salt)
1 Tablespoon Sugar Free Maple Syrup (I use Maple Grove Farms brand)
1/4 teaspoon Vanilla Extract
Liquid Splenda or Stevia, to taste
Salt, to taste

Directions:
Melt the coconut oil and peanut butter in a saucepan over medium heat, stirring to make sure the coconut oil and peanut butter are completely combined. Add the maple syrup and vanilla extract. Taste to see whether the sweetness and salt levels are good – I added probably 5 drops of liquid splenda and maybe a quarter of a teaspoon of additional salt. If the peanut butter you use isn’t salted, you may need even more salt. The mixture should be smooth and pretty liquidy. I decanted the mixture into a measuring cup and poured it into my chocolate mold, then stuck the mold in the freezer for about half an hour. By that time, the candies were hard enough to pop out of the mold. I’m storing them in a container in the freezer. ┬áThis made 16 pieces of candy for me, I’d call it 8 servings.

Nutritional Information (per serving):
Calories: 70 kcal
Fat: 7 g
Saturated Fat: 5 g
Total Carbohydrate: 1 g
Fiber: .5 g
Protein: 1 g

Net Carbohydrate: .5 g