Well, well, well… another chocolate recipe… whooooopsie. These are so yummy.. and I mean.. how could they not be? My two favourite things.. peanut butter and CHOCOLATE. To top it all off, it is super simple to make… you’re welcome. Now I do have to admit my addiction to chocolate is as real as my addiction to peanut butter. Overall, I had major food aversions during my pregnancy and it changed month-to-month, week-to-week, day-to-day. Chocolate was actually at the top of my list for the first six months. I didn’t crave it or even like it when I ate it, which was scary to say the least. Once that love for chocolate came back, it was full force. These babies hit the spot! I tried to reduce the amount of peanut butter I was consuming but I feel this is a good amount because you can still enjoy it while keeping the serving size to around a tablespoon… unless you eat five.. then we have a problem. Or do we…
Enjoy Momma xo
Cash Creations: “Healthified” Chocolate Peanut Butter Cups
1 Cup Dark Chocolate chips*
1 TBSP Coconut Oil
1/2 Cup of organic peanut butter (only peanuts, nothing else added)
1 Tbsp Peanut Flour
1 Tbsp Maple Syrup (to taste)
Sprinkle of sea salt
Optional:
1 Scoop of vanilla protein
1 Tbsp Icing Sugar
Instructions:
- Melt chocolate chips in a double boiler
- Add coconut oil to smooth it out.
- Once melted poor a bit of chocolate into silicon cupcake moulds to coat the bottom and a bit of the sides. Try turning it on its side and rotating the mould, so that your chocolate will sneak up the sides of the mould to ensure your peanut butter will sit inside of it.
- Pop the moulds in the freezer to set.
- While it is setting – in your stand mixer, whip some peanut butter.
- Add in Peanut flour (and vanilla protein/icing sugar if you’re using them) and whip again.
- Then add your maple syrup if you want to sweeten it up a bit!
- Sprinkle of sea salt if you’re being adventurous and mix.
- If you feel it is a bit too thick, add in a touch of almond milk.
- Take your moulds out of the freezer and place about 1-2 teaspoons of your peanut butter mixture inside and flatten.
- Poor more of your chocolate sauce over top to ensure that all of the peanut butter is covered.
- Place back in the freezer to set for about 30 minutes.
- Pop out of your mould and devour.
* I use either Pascha 100% Cacao Dark Chocolate or Camino brand 70% dark chocolate
These are dangerously good.. don’t say I didn’t warn you!
Enjoy
xo
