Deliciousness = Chocolate Peanut Butter cups!
When I realized I had to make nutritional changes to take control of my health it was a sad day for my taste buds! When you think of healthy food, you think of foods that lack flavor, seasoning and worst of all NO MORE SWEETS!
I remember trying to delight in eating carrot and celery sticks as a snack and it just was NOT working for me. Once I became an Herbalists a funny thing happened, I was introduced to Raw food but even better than that Raw Desserts. Though I have always enjoyed whipping up some love in the kitchen, Desserts were not my spe-shi-ality. When I realized I didn't have to touch an oven to create sweet treats I became a Raw Dessert foodie. I actually prefer Raw Dessert to Vegan Dessert because of their nutritional content and the limited amount of time it takes to create them. I've enjoyed making Raw Brownies, Raw Cheesecake, Raw Fudge but these Chocolate Peanut Butter cups currently hold the reign.
Initially I sought out a way to bring chocolate and peanut butter together because it's my husbands favorite flavor combination. In the process I found a new way to satisfy my sweet tooth without making it fall out! Of course these little confections are made with a sugar source such as Maple Syrup and all sugar should be taken in moderation however they still have a different kind of appeal. These Chocolate Peanut Butter cups are made with "Cacoa" which falls under the category of a Superfood and Maple Syrup has a great nutrient dense resume as well.
I tried this recipe a few times, a few different ways until I came up with a method that pleases my pallate and that's what I encourage you to do. What I have is just a base, you can add or subtract as you see fit to make it your own "spe-shi-ality". I'm sure your going to love this one and keep it in your recipe arsenal to wow guest and family members for several occasions. Enjoy!
What you will need
Blender
Mini Cup Cake Pan
Mini Cup Cake Paper Tins
Recipe for Chocolate
1/2 Cup of Cocoa
1/3 Cup of Maple Syrup
3/4 Cup of Melted Coconut Oil
1/4 Tsp of Pink Himalayan Sea Salt or Sea Salt
Filling
1/4 Cup of unsalted Peanut Butter
1/4 Tsp of Coconut Oil
Mix all the ingredients for the Chocolate together in a Blender until smooth. Pour Chocolate into the cupcake pan with paper tins just enough to cover the very bottom. Place it in the freezer for 15-20 minutes. While your waiting warm 1/4 tsp of Coconut oit in a stainless steel (to avoid toxic chemicals that have been sprayed on other pots and pans i.e. non-stick) and then slowly stir in the peanut butter until it is smooth and creamy.
After 15-20 minutes pull your chocolate out of the freezer and scoop the peanut butter into the center. Place the cupcake pan in back in the freezer with the ingredients for another 15-20 minutes. When the peanut butter has hardened pull the cupcake pan out of the freezer pour the remaining Chocolate on top of the mixture and place it back in the freezer for 20-25 minutes. Take it out the freezer and EAT!
