Reese Cups- Peanut Free! (no dairy, egg)

From the time I found out about my son's anaphylaxis to peanuts I had to stop eating Reese Cups. Oh my! It wasn't as devastating to me as it was my husband. It was the peanut butter sandwhiches that I missed. With much research and taste testing I found a Soy-Nut Butter that works just fine. I have made Reese Cups and peanut-butter cookies with it. And my son loves soy-nut butter and jelly sandwhiches.

Not every Soy-Nut Butters are appealing or tasty. I did find one that is creamy and tasty. It is l.M. Healthy- Honey Creamy SoyNut Butter. Check out their website at soynutbutter.com.

You can order this product on their website or check your local Whole Foods store. I have even found it at Kroger in the healthy section.

Now on to the recipe:

Peanut-Free Reese Cups

Mini-muffin cups (may also be called candy mold cups)

1- 12oz package chocolate chips (you can purchase safe chips at peanutfreeplanet.com)

1/2 cup powdered sugar

1 cup Soynut Butter (with honey makes it softer to work with)

1/4 teaspoon salt

Place the chocolate chips in a microwave-safe bowl. Melt them in the microwave on high at 30 second intervals. Meaning, every 30 seconds stop the microwave and stir then put back in. Do not overcook. Just cook until slightly melted then stir until all pieces are melted.

Using a basting brush, dip the brush into the melted chocolate and coat the inside of the muffin cup. Set aside and let harden.

While the cups are drying mix together the rest of the ingredients with a mixer until well blended. Then fill the muffin cups 3/4 of the way with the soynut butter mix.

Take the rest of the melted chocolate and spoon over the top of each cup. Fill it to the top of the muffin liner. Let dry completely. Then enjoy~

Sugar Candy Molds- no egg, no dairy, no peanut

This is an easy recipe that you can get creative with for any occasion. Just purchase your favorite candy molds at the store and fill them with this mixture.

4 cups sugar

4 teaspoons water

food coloring

your favorite flavoring such as vanilla, pepperment, cherry, etc.


In a bowl mix together water, food coloring (just a few drops), and flavoring (to taste). Then add sugar and mix well.

Press the mix into your molds and let set until hardened. If you find that the mix is sticking to your molds then lightly spray the molds with cooking spray. Enjoy~

Holiday Poke Cake- no dairy, no egg, no peanut

1 package White Cake Mix (make sure it has no egg, dairy, peanut)

2 cups boiling water

1 small box red jello

1 small box lime jello

Preheat oven to 350 degrees. Make cake as directed on the box using 2 nine inch pans. If it calls for eggs use EnerG Egg Replacer and if it calls for milk use Soymilk.

Let it cool 5 minutes. Using a skewer poke the cake all over about 2 inches apart from each poke. Make the jello's according to package directions. Then carefully pour them over the cake, alternating colors. Refrigerate for 3 hours. Then frost with your favorite flavor. Enjoy~

Soynut Butter Cookies- no dairy, egg, or peanuts

Just like Peanutbutter cookies!


1 cup Soynut Butter (pick one mixed with honey; it softens the soynut butter)

1/2 cup non-dairy butter (Fleishman's unsalted is best)

1/2 cup sugar

1/2 cup brown sugar

1 1/2 teaspoons Egg Replacer mixed with 2 Tablespoons warm water

3 Tablespoons Soy Milk

1 teaspoon vanilla

1 1/4 cup all-purpose flour

3/4 teaspoons baking powder

1/4 teaspoon salt (I prefer sea salt)

Preheat oven to 375 degrees. In a bowl mix together the soynut butter, butter, both sugars, soy milk and vanilla. In a separate bowl mix the Egg-Replacer and water together just until the powder is blended in well. Add it to the mix. Then add in the flour, baking powder and salt. Stir until it is all mixed well.

Drop teaspoonfuls of the cookie dough onto a lightly greased cookie sheet about 2 inches apart. Press lightly with a fork. Bake for 8-10 minutes or until light brown. Cool and enjoy!