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Chocolate Nut Butter Cups

In my search to find ‘healthy’ baking & treat recipes I came across Tina Yelle’s “A Healthy Baking Blog”. Too good to be true, right?

After wiping the drool off my desk, I picked a few recipes to print and try out; the first one being Peppermint Chocolate Almond Butter Cups.

Tina promises a divine treat that almost perfectly resembles Reese’s Peanut Butter Cups.

The recipe says to use a mini muffin tin, which will give you 12-15 mini cups. I only had regular size muffin tins at home so that’s what I used and the recipe gave me 3 cups.

**As for the Peppermint Essential Oil I highly recommend using Young Living Essential Oils. Did you know? 100% pure, unadulterated essential oils DO NOT have expiry dates (excluding some citrus oils). If yours do, chances are there are additives or other impurities.

Always read your labels, and always use 100% genuine therapeutic-grade essential oils, especially when taking internally.**

On Wednesday night I tried Tina’s recipe. Below are the products I used:

IMG_2040[1]Base

2 tbsp Nuts to You Smooth Organic Almond Butter

1 tbsp La Tourangelle Refined Organic Coconut Oil (her recipe calls for it to be softened, mine was completely liquid)

1 tbsp PC Organics 100% Pure Maple Syrup

Stir the ingredients until smooth and creamy. Fill your mini muffin tins 1/2 full (in the case of my regular size muffin tin, it was a little less than 1/4 full). Place in freezer for 15 minutes.

Chocolate Top

1 tbsp La Tourangelle Refined Organic Coconut Oil (her recipe calls for it to be softened, mine was completely liquid)

1 tbsp Compliments Churned Unsalted Butter

1 tbsp PC Organics 100% Pure Maple Syrup

1 tbsp Ghiradelli Natural Unsweetened Cocoa

2 drops of Young Living Peppermint Essential Oil (refer to note above)

Mix together until creamy. Remove muffin tin from freezer and pour the chocolate mixture on top of your frozen almond butter. Place in freezer again for 15 minutes. To remove the cups, just turn the muffin tin upside down and bang on the bottom of the pan. They will just pop out.

*NOTE* They start to melt, so our fingers got a little bit messy eating these. Don’t take too many out of the freezer at a time.

These were delicious and the hint of peppermint was neat…but they did not taste anything like Reese’s Peanut Butter Cups in my opinion.

Thursday I decided to make a second batch, this time with peanut butter and without peppermint essential oil just to shake things up.

BaseIMG_2051

2 tbsp PC Organics Natural Peanut Butter

1 tbsp La Tourangelle Refined Organic Coconut Oil (her recipe calls for it to be softened, mine was completely liquid)

1 tbsp PC Organics 100% Pure Maple Syrup

Stir the ingredients until smooth and creamy. Fill your mini muffin tins 1/2 full (in the case of my regular size muffin tin, it was about 1/4 full). Place in freezer for 15 minutes.

Chocolate Top

1 tbsp La Tourangelle Refined Organic Coconut Oil (her recipe calls for it to be softened, mine was completely liquid)

1 tbsp Compliments Churned Unsalted Butter

1 tbsp PC Organics 100% Pure Maple Syrup

1 tbsp Ghiradelli Natural Unsweetened Cocoa

Mix together until creamy. Remove muffin tin from freezer and pour the chocolate mixture on top of your frozen almond butter. Place in freezer again for 15 minutes. To remove the cups, just turn the muffin tin upside down and bang on the bottom of the pan. They will just pop out.

The peanut butter variety was just as delicious and resembled the taste of Reese’s Peanut Butter cups more. I would gladly eat both kinds again! I may experiment with these further and try using Orange Essential Oil. Who doesn’t love orange and chocolate?!?

IMG_2047With the large muffin tin I used, each cup was about 220 calories, 19 g of fat, 8 g of sugar and 3 g of protein. While these still pack calories and fat, it’s important to notice the quality of the ingredients.

Read the ingredient label of Reese’s Peanut Butter Cups; I am sure there’s more than 5 ingredients and some you can’t even pronounce. The sugars and fat in these come from real sources. I wouldn’t advise eating them every single day, but they’re definitely a more guilt free treat than a lot of what’s out there.

For anyone who is vegan or cannot eat butter, I would assume you could use a vegan butter in place of the butter in this recipe.

If you try these out, come over to my Facebook page and let me know how they turned out. Did you experiment?

Happy Eating!

 

About the author: Melissa Milonow is a competitive hockey player and athlete on a journey to optimum health by implementing a holistic lifestyle. She is currently studying Natural Nutrition. Through her independent business with Genesis Pure, Melissa is educating people about cleansing, balancing and building the body, giving it the tools to heal itself.

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