April 24, 2019

Chocolate PB Cups

by Slow Down Company
– vegan – gluten free – Grain free –
What makes these chocolate peanut Butter cups special is that they are not actually made from chocolate, which eliminates unnecessary added sugar and makes them dairy-free. With only 7 ingredients, these PB cups are fast and easy to make and will satisfy your sweet tooth in a health-conscious fashion.
To make the chocolate layers for this recipe, I used:
  • Cacao powder: note that there is a difference between cacao and cocoa powder. It is important to choose a high quality cacao powder, which is richer in magnesium, iron, potassium and calcium. Cocoa powder, although cheaper, typically contains unnecessary fillers and less minerals and antioxidants.
  • Coconut butter: a great healthy alternative to butter, as it is a good source of fiber and healthy fats. The saturated fat in butter can decrease your LDL (bad cholesterol) levels, and thanks to the abundance of lauric acid in coconuts, coconut butter will not just decrease LDL levels, but can also increase HDL (good cholesterol) levels, providing you with an overall better cholesterol profile. Nevermind that lauric acid is also great for the skin.
  • Pure maple syrup: although high in sugar, is loaded with 24 antioxidants that help protect against free radical damage. It also contains anti-inflammatory properties that help to protect against chronic diseases, brain inflammation, intestinal inflammation, and nerve inflammation. therefore, pure maple syrup is a great natural sweetener when used in moderation. Fake maple syrup is made with high fructose corn syrup and provides zero health benefits.
The peanut Butter Mixture is made with:
  • Raw peanuts: a good source of plant-based protein and fiber. They are also an excellent source of biotin, which is essential for healthy hair, skin and nails. Raw peanuts have an active toxin called aflatoxin. I recommend dry roasted peanuts because the roasting process can kill some of this toxin.
  • Raw almonds: a good source of healthy fats, vitamins and minerals. Just a 1/2 cup of almonds has 80% of your daily vitamin E intake, 58% of your manganese, 54% of your copper and 49% of your daily vitamin B2 intake.
  • Medjool dates: considered a superfood for many reasons, including its role in digestion and brain function. They are naturally a very sweet fruit, making them a perfect sweetener in many desserts and a great source of high-quality carbs and fiber.
  • Natural peanut butter: another good source of plant-based protein and fiber. Be sure to buy a peanut butter that is all natural, meaning the only ingredients are peanuts and maybe salt.
*Note that since these PB cups are made with coconut butter instead of chocolate, they melt faster. I recommend keeping them in the freezer until eating. Alternatively, you could also make these by melting dairy-free dark chocolate chips.
You will also need:
A food processor of blender
Cupcake tins
A cupcake pan

Serves 12

Chocolate PB Cups

Yields 12 peanut butter cups

Healthy vegan dark chocolate PB cups. Made with coconut butter instead of chocolate & 6 other plant-based ingredients.

20 minPrep Time

20 minTotal Time

Save Recipe
Save Recipe
Print Recipe

Ingredients

    For the chocolate (see notes)*:
  • 8 tablespoons cacao powder
  • 1 cup coconut butter
  • 3/4 cup pure maple syrup
    • For the peanut butter center:
  • 1 cup peanuts, dry roasted
  • 1/2 cup almonds, raw
  • 1/4 cup medjool dates, pitted
  • 6 tbsp natural peanut butter
    • You will also need:
  • 12+ cupcake tins
  • Cupcake pan
  • Blender or food processor

Instructions

  1. Distribute the cupcake tins in a muffin pan.
  2. In a bowl, mix together all the ingredients for the chocolate: cacao powder, coconut oil and maple syrup. Add the cacao powder in 1 tablespoon increments. You want the consistency to be thick but still smooth.
  3. Drop a 1/2 tablespoon of the chocolate mixture into each one of the cupcake tins. Spread it out so the bottom of the cupcake tin is evenly coated. Place the tray into the freezer.
  4. While the chocolate freezes, mix all the ingredients for the peanut butter into a food processor or blender: peanuts, almonds, dates and peanut butter. The longer you blend, the smoother the mixture will be. Blend for less time if you want it to be chunky.
  5. Pull the tray out of the freezer and drop 2 tablespoons of the peanut butter mixture onto the chocolate in an even layer.
  6. Use the rest of the chocolate mixture to coat the peanut butter so it is no longer visible - about 1 1/2 tablespoons in each cup.
  7. Place back into the freezer for at least two hours before eating. Keep refrigerated when not eating.

Notes

*You can substitute the chocolate mixture for melted dairy-free dark chocolate if you choose.

Since these chocolate peanut butter cups are made with coconut butter rather than chocolate, they melt faster. Keep them in the refrigerator when not eating.

Nutrition

Nutrition Facts
7.8.1.2
9
https://slowdowncompany.com/chocolate-pb-cups/

Related posts

Leave a Comment