No Bake Peanut Butter Cups

A NOTE ON PEANUT BUTTER

I admit that peanut butter is something that I may have dreams about. However, as with most food, not all butter of peanuts is created equal.

Although raised as a JIF girl, I cringe when looking at the ingredients in the top peanut butter brands out there.

·       Hydrogenated oil (eh…can you say transfat and oxidants?)

·       Sugar…sugar…sugar

·       Salt (that devilishly charming Morton’s girl and her blood pressure raising umbrella) 

So many people don’t realize that peanut butter can be a great source of fat, fiber and protein when selected wisely. These are the things you want to look for when selecting your nut butter….

·       Peanuts

Yep, that’s it. Well, and maybe sea salt.

You’re better off adding the sweet stuff like raw honey or coconut palm sugar to sweeten things up. I also choose to sprinkle sea salt on my creamy blend as I know I am most likely adding less than the pre-salted stuff.

You may experience a different peanut butter experience as your over stimulated taste buds adjust to the actual flavor of peanuts but trust me, your waistline and digestive tract will be more than pleased with the upgrade.

Plus, you will find other ways to enjoy peanut butter other than your all-american PB&J. Enter No Bake Peanut Butter Cups.

INGREDIENTS

Crust

3 cups Almond Meal/Flour

1 cup unsweetened cocoa powder or raw cacao

2 tbsp vanilla extract

1 cup melted coconut oil

2 tsp sea salt

Filling

16 oz jar Unsalted Crunchy Peanut Butter (You can use creamy too but I like the crunch)

Sea Salt

Chocolate Topping

2 cups melted coconut oil

1 tbsp vanilla extract

2 tbsp raw honey

3 cups unsweetened cocoa powder

OR

Organic chocolate chips when your lazy and in a rush;)

Directions

1.     In a large mixing bowl, add melted coconut oil and vanilla to almond flour, cocoa powder and sea salt. 

2.     Mix with a fork until mixture starts to create clumps.

3.     In a muffin tin or your favorite ramekin (I love mine from Sur la Table), press a spoonful of the mixture around the bottom to create a cup-shaped crust.

4.     Spread a spoonful of peanut butter onto each crust, making sure to reach the edges to guarantee peanut butter in each bite.

5.     Sprinkle sea salt on top of the peanut butter and place into the freezer.

6.     In a double boiler or using a smaller mixing bowl and a sauce pan, melt coconut oil and raw honey on low heat.

7.     Stir in cocoa powder and vanilla extract until smooth. IF USING CHOCOLATE CHIPS, SIMPLY MELT THE SAME WAY AND ADD 1 TBSP COCONUT OIL.

8.     Remove frozen crusts from the freezer and evenly pour chocolate topping onto each cup.

9.     Return tin to freezer for 10 minutes until hardened.

10.  INDULGE!

NOTE: THESE CUPS WILL STAY GOOD AS LONG AS THEY ARE FROZEN. SERVE IMMEDIATELY FROM FREEZER.