Peanut Butter Cups (or Almond Butter Cups)



Jennifer found this recipe, from CreatingNaturally, and they are scrumptious.  Remember to buy only the best quality ingredients and read labels.  You don't want to use ingredients with hidden sugar or additives.  This is a raw food so you can reap the benefits of the unrefined raw coconut oil and honey if you don't heat either above 118 °F.  Keep this in mind if either is solidified.  If you don't know which coconut oil to purchase, look at the article listed under coconut oil in this post.  You want to buy the BEST to reap the health benefits for your brain.  Enjoy this wonderful treat that is loaded with so many of God's super foods!

Ingredients:

1/2 cup unrefined coconut oil (liquefied)
1/2 cup unsweetened cocoa powder
1/2 cup unsweetened organic peanut butter (or raw almond butter)
1/4 cup mild raw unfiltered honey
1/2 tsp pure vanilla

Line a muffin pan with paper muffin liners.  Put all ingredients in the bowl of your food processor.  Pulse a few times until everything is smooth and nicely combined.  (It will be very liquid-y.)  Don’t over-mix.

 

Pour the liquid fudge into the prepared muffin liners dividing evenly between them.  These are very rich, so you want one quarter to one half inch in each muffin liner (will make 10 to 12 depending upon thickness).  Using the small mini-muffin pans instead would also work well, if you have them.

 

Place the muffin pan in the refrigerator for 30 minutes or until the fudge has hardened. (Or if put in the freezer, it only takes about 10 minutes.)

 

 

Update:  Tonight Jon and I made two batches of these chocolate cups.  We bought some mini-muffin liners and put them in a glass baking dish (since I couldn't find my mini-muffin tin).  One batch we made with peanut butter and the other with raw almond butter.  Both were DELICIOUS!!!