Primal peanut butter cups | Mark’s daily apple

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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

Ingredients:

  • 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)

Instructions:

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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description

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.


½ cup smooth organic peanut butter or almond butter

3 tablespoons Coconut oil, divided

2 tablespoons Coconut flour

2 tablespoons 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. Place 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.

nourishment

  • Calories: 283
  • Sugar: 0
  • Fat: 10 g
  • Carbohydrates: 10 g
  • Protein: 2 g

Classic-golden-Hawaiian-mango-jalapeno-BBQ sauces

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Reference: www.marksdailyapple.com

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