Primal peanut butter cups | Mark’s daily apple
With Halloween just around the corner, we couldn’t pass up the opportunity without sharing a Primal treat for fun. While we’re not promoting the usual sugar frenzy, a little something can feel festive, especially when you’re hosting.
Delivering fullness (and sweetness), these nut butter cups offer a more natural alternative to the packaged, preservative-filled candy most get in their pumpkins that night. Collect the little ghosts and ghouls to help you in the kitchen. This recipe is easy, quick, and family-friendly.
Note: You can replace the peanut butter used in this recipe with almond butter and it’ll be great – just as delicious!
Servings: 24 cups
Time in the kitchen: 20 minutes
- ½ cup of smooth organic peanut butter or almond butter
- 3 tablespoons of coconut oil, divided
- 2 tablespoons of coconut flour
- 2 tablespoons of raw honey
- ¼ teaspoon vanilla extract
- 15 ounces dark (60%) chocolate chips or bars (finely chopped)
Put the nut butter, 2 tablespoons of coconut oil, coconut flour, honey, and vanilla extract in a food processor or blender and mix until mixed. Set the mixture aside. Melt the chocolate with 1 tablespoon of coconut oil over a water bath over low heat.
Line a 24-cup mini muffin pan with paper liners or use a silicone mini muffin container. Put a teaspoonful of melted chocolate on the bottom of each cup. Put a tablespoon of nut butter on each cup.
Cover the nut butter evenly with the remaining melted chocolate. Chill until firm, about 2 hours. Store in a covered, cool and dry place.
Nutritional information (per serving):
- Calories: 283
- Carbohydrates: 10 grams
- Protein: 2 grams
- Fat: 10 grams
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