I tried this recipe with a few tweaks. I used natural unsweetened PB, I used a sweetener blend instead of sugar, and I used almond meal instead of graham crackers. No sugar/starch. I didn't read all of the reviews before attempting a half batch. I felt wary of using all the butter and was rewarded with a batter too gooey to hold unless frozen. Next time I'll use half the butter. Also, just like other reviews I had to use almost twice as much crumbs to get a thick texture. I think that would be fixed by using less butter, also. If I had used regular graham crackers this would have been too sweet. I used the equivalent amount of sweetener but the almond meal is not sweetened as graham crackers are so it toned down the sweetness a lot and made it just right. If I were making it regular I'd use probably a quarter cup less sugar. Finally I did read about the topping being to slick so I used 100% baking cocoa and just enough coconut oil to make it smooth enough to spread and when it cooled it was more solid than the filling. I like the flavor of the peanut butter. it is just right. Now I just need to work on a texture that's safe for handling.
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I tried this recipe with a few tweaks. I used natural unsweetened PB, I used a sweetener blend...