When nuts meets chocolate it is like the skies open up and angels deliver a little taste of heaven directly into my mouth.
Chocolate covered nuts and peanut butter cups have always been my go to standard when it comes to treats. I decided it was finally time to take it upon myself to make a version of peanut butter cups that I could enjoy and still stay on track with my health goals while doing so.
This is what I came up with:
SIMPLY NOURISHING PEANUT BUTTER CUPS
These guys have been designed specifically to quench your chocolate cravings in their tracks and at the same time provide some good clean nutrition that you can feel good about eating.
Technically speaking, these are "fat bombs" meaning they are a snack high in quality fats, low in sugar, and great for satisfying your sweet cravings without causing mass swings in blood sugar levels. (Hormones = happy)
These are quick and easy to make, but I will warn you in advance they don't travel well. It's okay though, they are amazing to have around the house for when you need a little energy boost or for when you just feel like a little something something.
For the Peanut Butter Filling
- 3/4 cup of nut butter of choice
- 1/2 cup of tahini (can be omitted, just add more nut butter)
- 3 tbsp of coconut oil
- a bit of sea salt
- 3 tbsp of unpasteurized honey (or maple syrup)
- 3 tbsp of chia seeds (optional)
- 3 tbsp of hemp hearts (optional)
- 3 tbsp of collagen protein powder (optional but awesome)
- Put all ingredients together in a bowl and mix well
- Line a muffin tray with paper or silicone muffin cups and scoop 1 tbsp (approx.) of your nut butter mix to the muffin cups
- Place in freezer while you work on the chocolate topping
For the Chocolate Drizzle
- 4 tbsp coconut oil (melted)
- 3 tbsp raw cacao powder
- a small splash of vanilla
- honey or maple syrup to sweeten
- sea salt
- Melt coconut oil on stove top and remove from heat
- Stir in the rest of the ingredients
- Pour chocolate sauce on top of hardened peanut butter cups and tilt the tray or spread the chocolate around until it covers each one evenly
- Place back in freezer until everything sets (about 20 mins)
- Impatient? Make the chocolate sauce and pour directly into your nut butter filling. Don't over mix! Just swirl the chocolate sauce into your filling. It will look pretty and taste crazy good! Portion out to muffin tray and then place in freezer to set.
- Extra impatient? Skip the chocolate sauce all together and add 1 or 2 tbsp of raw cacao powder (alternatively you could add a handful or two of chocolate chips) into your nut butter filling.
- To save space in your freezer once these have set : Remove them from the muffin tray and cups and store them in container or freezer bag in your freezer.
- This recipe should make about 12 cups, if you have extra and run out of muffin tray room you can roll the excess into balls and once they've set roll them through the chocolate sauce. (Set on a parchment paper lined tray or plate)
1 cup = 1 serving.
Enjoy and let thy hormones stay merry!