Naked peanut butter chocolate cups
Two of my two favourite naughty treats in life are peanut butter and chocolate. I love those Reeses peanut butter cups. But the list of ingredients is long, unreadable and with lots of numbers. Which of course sends warning bells to me. So Ive been searching and experimenting for an alternative and here you have it. Before I get on with the recipe, I know many people shy away from peanuts and coconut oil – its fatty and so on, but please check out these nutritional facts first. The recipe follows.
5 Fast Facts About Coconut Oil:
•super high in lauric acid
•rich in antioxidants
•contains natural microbial and anti-bacterial agents
•improves metabolism
•can help improve cholesterol
5 Fast Facts About Raw Cacao:
•contains over 300 compounds including protein, copper, calcium, magnesium, zinc and iron
•super high in anti-oxidants
•contains 4 different neuro-transmitters that act as anti-depressants
•contains essential fatty acids
•can help to lower blood pressure
5 Fast Facts About Peanuts:
•excellent source of vitamin E
•high in folate
•contains tryptophan which helps fight depression
•good source of fiber
•excellent source of protein
and the recipe…
peanut butter bottoms
•3/4 cups organic peanut butter
•1 tablespoon maple syrup or honey
•2 tablespoons organic coconut oil in liquid form
topping
•1/4 cup cacao powder
•1 tablespoon maple syrup or honey
•1/4 cup organic coconut oil in liquid form
Directions
1. Combine the peanut butter, maple syrup or honey and liquid coconut oil in a medium size bowl and stir until well combined.
2. Drop a spoonful at a time into small cup cake cup pan until they are approximately 1/2 full.
3. Put them into the freezer for at least 15 minutes or until hardened.
4.Combine the cacao, maple syrup or honey and liquid coconut oil in a medium size bowl and stir until well combined.
5. Drop a spoonful at a time on top of the frozen/hardened peanut butter in the cup cake cups.
6. Put them into the freezer for at least 15 minutes or until hardened.
Keep in the freezer until served because they will melt and lose their shape at room temperature if the coconut oil begins to melt.
Go crazy and enjoy!
These sound great, I’m gonna have to go buy some peanut butter so I can try them!
Awesome, you will LOVE it. Thanks for your comment. Im experimenting with more peanut butter recipes so stay tuned 🙂
Wow I didnt know that about coconut oil and breast milk – thanks for letting me know. Im alwasy trying to find ways to use coconut oil. And trying to convince my friends that its healthy fat not bad fat.
Nice job mentioning positive facts about coconut oil. The fatty acid lauric acid is the main ingredient in breast milk – one of the most nutritious substances on the planet. Coconut oil is second only the breast milk in its lauric acid content.
The comment about lauric acid being the main ingredient in breast milk is completely wrong, I’m afraid. Fat only makes up 4.4% of breast milk, and lauric acid is only 6.2% of this. (Most milks are around 5% fat). This means lauric acid is only 0.27% of breast milk.
The quantity of lauric acid in coconut oil is massively diffferent. Lauric acid makes up over 40% of coconut oil.
Actually lauric acid is fairly uncommon in nature, being found in palm kernel oil and some inedible plants as well as milk of lactating mammals. That sometimes confuses people into thinking that both contain high amounts of lauric acid.
You can read about the composition of human and other milks here: http://www.planktoleum.info/food/IUPAC-Lexicon-Of-Lipid-Nutrition.pdf
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