PEANUT BUTTER CHOCOLATE CUPS
Peanut butter and chocolate fans beware – these are one of those crazy-good, sweet treats you can’t usually eat just one of. That said, I must admit, I can, haha. Years of low sugar/sweet foods consumption and I am satisfied with just kisses of sweet foods. I still love them, yet in small doses. When I have a craving and need a ‘fix’, I'm so happy when I have a stash of whole-food sweet treats on hand. Home-made is best for me, as I can control the sweetness level. When you make your own, you can too, and I suggest you give this recipe a go. (Then let me know what you think.)
FILLING INGREDIENTS
1 cup organic peanut butter, crunchy or smooth as you wish
Approx. ½ cup *protein/collagen powder, almond meal or gluten-free, oats – ground
Pinch sea salt, to taste
2-3 tbsp maple or date syrup, or raw honey, to taste if not using sweetened protein powder
COATING
2/3 cup organic 76%+ chocolate
1/3 cup organic salted peanuts, chopped, optional
DIRECTIONS
TERI’S TIPS:
Peanut butter and chocolate fans beware – these are one of those crazy-good, sweet treats you can’t usually eat just one of. That said, I must admit, I can, haha. Years of low sugar/sweet foods consumption and I am satisfied with just kisses of sweet foods. I still love them, yet in small doses. When I have a craving and need a ‘fix’, I'm so happy when I have a stash of whole-food sweet treats on hand. Home-made is best for me, as I can control the sweetness level. When you make your own, you can too, and I suggest you give this recipe a go. (Then let me know what you think.)
- Sweets
- Whole food, Vegan/Gluten/Grain Free options, Anti-inflammatory
- Makes approx. 12 - 16 eggs
FILLING INGREDIENTS
1 cup organic peanut butter, crunchy or smooth as you wish
Approx. ½ cup *protein/collagen powder, almond meal or gluten-free, oats – ground
Pinch sea salt, to taste
2-3 tbsp maple or date syrup, or raw honey, to taste if not using sweetened protein powder
COATING
2/3 cup organic 76%+ chocolate
1/3 cup organic salted peanuts, chopped, optional
DIRECTIONS
- Mix the first three filling ingredients together beginning with 1/3 cup of the powder/meal for the consistency of the peanut butter can vary.
- Taste, adding more sweetness a little at a time if desired/needed. Adjust consistency adding in more of the power or meal as needed for the dough to hold together when rolled.
- Shape/roll into bite size egg shapes and chill 10- 20 minutes to firm mixture before coating.
- While chilling, melt the chocolate in 30 second intervals in the microwave or very carefully in a double boiler using a glass bowl set over just barely simmering water Stir often until melted.
- Once melted, take the chilled dough from the fridge and use two offset forks to dip each ball into the chocolate, dripping off excess and placing carefully on parchment paper. Once all the eggs are coated, sprinkle with crushed peanuts and/or an extra drizzle of the chocolate zig zagging over each egg if desired. This is optional.
TERI’S TIPS:
- Use any nut or seed butter and meal you love for they all work wonderfully.
- Adding 1 few tbsp maca root or mesquite powder make for a fun variation and added nutrient density.
- Always keep in mind, recipes are a map to a destination – good food creation – and you choose the route. Be creative and experience new variations based on what you have in your pantry.