This recipe was inspired by my love of all things good fats and the joy of indulging in a ‘treat’. While I have always had a sweet tooth, I’ve been able to indulge carefully by choosing higher quality ingredients and most importantly, by looking to the science behind what sugar and bad fats do to our health. This has allowed me to quiet my cravings – the best outcome of all! My trick is to eat more good fats. The good fats satisfy your body’s deepest nutritional needs, leaving little room (or appetite) for junky candy. So when it came time to have children of my own, it was important to me to provide them the same right to balanced health, and a normal relationship with food.
You can substitute any high-quality nut butter you like however, my biggest concerns with peanut butter are aflatoxins from mold and rancidity of the oils.
So, one way I’ve upgraded my diet has been replacing peanuts with other nuts (macadamia, cashew, pili nuts). I love cacao because it is an amazing source of polyphenols; however, most commercial peanut butter cups and other chocolate candies are made with low-quality chocolate and a lot of sugar, so it can negate the goodness of the cacao. Don’t let the three step hardening process of the ingredients fool you; this is an easy recipe and one you will want to hang on to not just when you want to treat yourself, but anytime you want.
No excuses, no guilt. Just delicious-healthy. ;)
Thanks for watching!
Nut Butter Cups
Makes 12 servings
1 ½ cups dark chocolate chips (For a keto version, use 100% chocolate)
¾ cup nut butter of your choice
¼ cup coconut oil, melted
Pinch of sea salt
Pinch of monk fruit (optional)
¼ teaspoon real vanilla powder
Line muffin tin with 12 parchment paper or silicone muffin liners and set aside.
Melt chocolate chips in a double boiler.
Spoon a generous tablespoon of the melted chocolate into the bottom of each muffin liner. Spread evenly and freeze for 30 minutes.
Put nut butter, melted coconut oil, sea salt, monk fruit and vanilla in a food processor and process until smooth.
Remove the muffin tin from freezer when the chocolate has hardened. Spoon 1 tablespoon of the nut butter mixture into the center of each chocolate cup. Return to freezer for 20 minutes.
Remove the muffin tin from freezer when ingredients have hardened. Heat the remaining chocolate in the double boiler again and spoon over the nut butter mixture. Return to freezer for 30 minutes.
When the final layer has hardened, remove from freezer. Store leftovers in a covered glass container in the fridge.
Nutrition Facts: (serving size:)
Fat: 17 g
Protein: 2 g
Fiber: 1 g
Carb: 4 g
Net Carb: 3 g
Our health and wellness is our most precious possession. My goal is to help you not just survive but thrive by optimizing our vitality through functional foods, through nutrients, through movement (exercise), through beauty and through self-care. I’ve always considered myself a guide, an explorer, a discoverer who isn’t content with simply being told that things are the way they are. It’s this insatiable curiosity that leads me to travel, to touch and experience for myself, and see with my own eyes, to draw information and learnings from cultures all over our globe in order to share them with you so that we can all live a better life.
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