Recipe Food Healthy Homemade Peanut Butter Cups
Recipe Food Healthy Homemade Peanut Butter Cups | New
Foodie author Michael Pollan wrote a book calledFood Rules. I like a lot of them but one I find super interesting and helpful is Rule #45: Eat all the junk food you want as long as you cook it yourself. While I would challenge “all you
want” a bit, I wholeheartedly agree you can have a lot more if you’ve made it yourself. My favorite DIY “junk food”: homemade peanut butter cups (just because I’m a nutritionist doesn’t mean I don’t like a little something sweet!). The best part? 5 ingredients max, and no cooking involved.
These are peanut butter cups for baking dummies.
This recipe from my friend Cindy at Two Petites In A Pod is tried and true and a hit among both kids and adults – they were demolished at a family party, right next to the peach pie. So yes, get your peanut butter cup on (or almond butter cup, get experimental!) and enjoy every bite.
(Almost) Raw Peanut Butter Cups
Ingredients (makes 24 mini or 12 large ones):
For the chocolate:
- 1 cup coconut oil
- 1 cup raw cacao powder
- 1/2 cup maple syrup (or other liquid sweetener)
For the peanut butter filling:
- 1/2 cup organic (or all natural) 100% Peanut Butter (or almond butter, I love Justin’s Maple Almond Butter)
Toppings (optional):
- Sea salt
- Raw nuts
- Raw cacao nibs
Directions:
- In a medium to large bowl, whisk together the coconut oil, cacao powder, and maple syrup until smooth. If using mini cupcake liners, scoop about 1tsp into each cup (2tsp for regular cupcake liners).
- Next, scoop about 1 -1.5tsp of peanut butter (2tsp for regular liners) on top of the raw chocolate.
- Finally, cover each cup with the rest of the raw chocolate. Garnish with sea salt (in my opinion, not optional since it really gives the chocolate that extra fanciness) and anything else you want like raw almonds or cacao nibs.
- Freeze for at least 1-2 hours before serving, and transfer the leftovers to the refrigerator.
