I LOVE making healthy alternative sweets! While I certainly don’t consider peanut butter to be a health food, sometimes you’ve just got to have a peanut butter cup, and this is a way better option!
This recipe is yet to be perfected, but I’ll share now because it’s so much fun and SO simple :) The kids LOVE them and love to help!
PB cup ingredients ( all are available in Homer at Anchor Point Natural Foods ):
You will need, in no exact measurements ~
* natural style peanut butter or nut butter of your choice ( a fabulous alternative would be a homemade *soaked nut butter )
* raw cocao powder
* raw cold pressed coconut oil
* pure maple syrup or sweetener of choice
* raw coconut butter ( some brands have a bit of a ‘cakey’ consistency )
* vegan or natural sprinkles
* finely shredded coconut meat
* cupcake foils
* cupcake pan
What I do:
1) First lay the cupcake foils out in the pan
2) Next heat together in a pan 2 tbs coconut oil, 2 tbs cocao, and 2 tbs maple syrup, or to taste
3) Pour desired amount of chocolate into the bottom of the cupcake foils and place in the freezer
4 ) In a bowl mix together in a ratio of 2:1:1:1 or to taste, the peanut butter, coconut butter, shredded coconut and sprinkles
5) Remove cupcake tray; stuff foils with desired amounts of your peanut butter mixture and smooth out with a spoon
6) With a spoon drizzle remaining chocolate ( melt more if needed ) on top
7) Sprinkle on top shredded coconut and plenty of SPRINKLES
8) Place in the freezer for 40 mins – 1 hour; remove and let thaw for 1 – 2 mins before peeling the paper off and serving
Caramel cup ingredients:
Caramel filling –
* pure maple syrup or coconut sugar
* 1 tbs raw almond butter
* 20 soft medjool dates
* a pinch of sea salt
Fudge base –
* 1/4 cup soaked raw pecans
* 1/4 cup soaked cashews
* 8 soft medjool dates
* 2 – 3 tbs raw cocao powder
Chocolate coating –
* raw coconut oil
* raw cold pressed coconut oil
* pure maple syrup or sweetener of choice
What I do:
1) First lay the cupcake foils out in the cupcake pan
2) In a food processor blend together the pecans, cashews, 8 dates and cocao powder
3) Press the ‘fudge’ into the bottom of the foils and place in the freezer
4) In a food processor or Vitamix blend together your sweetener, 20 dates, almond butter and sea salt – all to taste – until smooth
5) Remove cupcake tray from freezer and stuff as desired with caramel filling; replace in freezer
6) Melt together 2 tbs coconut oil, 2 tbs maple syrup and 2 tbs cocao, or to taste
7) Remove tray from freezer and with a spoon cover the caramel with desired amount of chocolate
8) Freeze for 1 hour
9) Remove and let thaw for 3 – 4 minutes before peeling off cupcake foils and serving :)
ENJOY and have fun with your kids in the kitchen!! XOxo
