Super-Food Naturally Sweetened Peanut Butter Cups
It just became super-cool to eat super foods. A super food would be a nutrition-dense calorie option. Let's face it, normally if someone said "eat peanut butter cups," you'd probably not lump that little treat into the super-food category. Our chef is about to change your mind. These homemade naturally sweetened peanut butter cups are not made with traditional chocolate. In fact, they are made using the power of organic raw coconut oil, natural stevia, and raw baker's cocao (one that isn't stripped of its natural power-house properties) to make a cocao bark. That delicious chocolate bark is wrapped around some fiber and protein-packed peanut butter filling that is laced with chia and teff then sweetened naturally with stevia. There it is. You've got a remarkably delicious treat that will feed your body and your soul.
Peanut Butter Cup Filling
Natural Peanut Butter | ½ cup
White Chia Seed |1/4 cup
White Teff| ¼ cup
Natural Stevia Drops| 30 drops
Vanilla| 1 tsp
Naturally Sweetened Whey Protein| ¼ cup
Directions: Basically, combine all the ingredients. We know. It should be more complicated.
Coconut Oil Chocolate Bark Coating
Organic raw baker’s cocao| 3/4 cup
Organic Extra Virgin Coconut Oil |3/4 cup
Natural Stevia Drops| 2-3 droppers full
Vanilla| 1/2 tsp
- Melt the coconut oil over very low heat just until liquid. Stir in the remaining ingredients until smooth.
- Pour 2 Tbsp of the liquid into eight baker's cups and put the cups in the fridge until set, about 5 minutes.
- While the cocoa sets, divide the peanut mixture into eight balls and flatten them to fit the bottom of a cupcake cup.
- Put the peanut butter disk on top of the cooled chocolate mixture and then top with remaining mixture, about 3Tbsp per cup. Cover the top of the disk-thingy. If you want to use more chocolate mixture you can, but I just needed a thin candy shell over it to get my fix.
- Place in fridge and set, about 10 minutes. Keep chilled until you're ready to enjoy. Coconut oil will start to melt around 80 degrees, so chilling is best.
There you go! A great replacement for an occasional treat!