Recipe Revamp: Superfood chocolate almond-peanut butter cups
What if there were chocolate peanut butter cups that you had to eat because they're pretty much your multivitamin for the day? What if your doctor was like, "You have to eat these. I'm prescribing you these peanut butter cups"?
Well, we found them. Not only will these treats give you a chocolate/salty endorphin boost, they're also loaded with a bunch of good-for-you ingredients that maybe we shouldn't even mention here because that would ruin the fun.
But OK, since you asked, they're made with hemp seeds, sunflower seeds, pumpkin seeds, coconut oil — you know, all those superfoods we keep meaning to eat more of. Only they're all delivered in a yummy chocolate package. Did we mention these chocolate peanut butter cups are also raw? The recipe is from Raw-Vitalize: The Easy, 21-Day Raw Food Recharge, and we've got it right here.
Chocolate almond-peanut butter cups recipe
Yields about 6 cups
Remember Reese’s Peanut Butter Cups? Well, life just got better. Yes, these are better in every way. They are made with dark raw cacao powder, coconut oil and seeds, lightly sweetened — they are essentially healthy. We call this one of our favorite go-to freezer desserts. Eat soon after removing from the freezer, as they melt quickly.
- 2 teaspoons hemp seeds
- 2 teaspoons sunflower seeds
- 2 teaspoons pumpkin seeds
- 7 tablespoons solid coconut oil
- 2 tablespoons almond butter
- 2 tablespoons peanut butter
- 7 tablespoons cacao powder
- 3 tablespoons plus 1 teaspoon maple syrup
- Mix the seeds together in a bowl and set aside.
- Place the solid coconut oil in a bowl and place it over a pan of hot water to melt.
- Mix the almond and peanut butters together in a bowl and place them over a pan of hot water to soften.
- To make the "chocolate," add cacao powder and maple syrup to the melted coconut oil and combine well. Keep mixing until all granules of cacao powder are well incorporated and smooth. Taste for sweetness and add more maple syrup if desired.
- To assemble, place paper cupcake holders into cupcake tins.
- Put 4 teaspoons of chocolate into the bottom of the paper cups.
- Drop 1 teaspoon of nut butter mixture on top of the chocolate.
- Sprinkle 1 teaspoon combined seeds on top of the nut butter. Lightly tap the tin on the kitchen counter to settle the ingredients.
- Top each cup with 1 tablespoon of chocolate and divide the remaining chocolate between the six cups. Lightly tap down the tin when finished to meld together.
- Place the tin in the freezer covered with plastic wrap. Eat them right from the freezer, as coconut oil softens quickly at room temperature.
Before you go, check out our slideshow below.