With Halloween just around the corner, we couldn’t pass up the opportunity without sharing a Primal treat to have fun. While we’re not promoting the usual sugar juba, it may seem a bit festive, especially if you’re hosting.
These cups of nut butter offer richness (and sweetness) and offer a more natural alternative to packaged and preservative-filled candies that most will get in their pumpkins that night. Gather the little ghosts and ghouls to help you in the kitchen. This recipe is easy, quick and familiar.
Note: You can substitute almond butter for the peanut butter used in this recipe, and it will turn out great, just as delicious!
Portions: 24 cups
Time in the kitchen: 20 minutes
Ingredients:
- ½ cup of soft organic peanut butter or almond butter
- 3 tablespoons coconut oil, divided
- 2 tablespoons coconut flour
- 2 tablespoons raw honey
- ¼ teaspoon vanilla extract
- 15 ounces of chips or dark chocolate bar (60%) (finely chopped)
Instructions:
Add the nut butter, 2 tablespoons coconut oil, coconut flour, honey and vanilla extract to a food processor or blender and mix until combined, stirring the sides. and mix again. Set aside the mixture. Melt the chocolate with 1 tablespoon of coconut oil in a double boiler.
Line a 24-cup mini muffin tin with paper cups or use a silicone mini muffin tin. Put a teaspoon full of melted chocolate in the bottom of each cup. Place a tablespoon of nut butter on top of each cup.
Cover the nut butter evenly with the remaining melted chocolate. Cool until firm, about 2 hours. Store in a covered, cool, dry place.
Nutritional information (per serving):
- Calories: 283
- Carbohydrates: 10 grams
- Protein: 2 grams
- Fat: 10 grams
Description
These cups of nut butter offer richness (and sweetness) and offer a more natural alternative to packaged and preservative-filled candies that most will get in their pumpkins that night. Gather the little ghosts and ghouls to help you in the kitchen. This recipe is easy, quick and familiar.
Assa tax soft organic peanut butter or almond butter
3 tbsp coconut oil, divided
2 tablespoons coconut flour
2 tablespoons raw honey
¼ teaspoon vanilla extract
15 ounces chips or dark chocolate bar (60%) (finely chopped)
Add the nut butter, 2 tablespoons coconut oil, coconut flour, honey and vanilla extract to a food processor or blender and mix until combined, stirring the sides. and mix again. Set aside the mixture. Melt the chocolate with 1 tablespoon of coconut oil in a double boiler.
Line a 24-cup mini muffin tin with paper cups or use a silicone mini muffin tin. Put a teaspoon full of melted chocolate in the bottom of each cup. Place a tablespoon of nut butter on top of each cup.
Cover the nut butter evenly with the remaining melted chocolate. Cool until firm, about 2 hours. Store in a covered, cool, dry place.
Nutrition
- Calories: 283
- Sugar: 0
- Fat: 10 g
- Carbohydrates: 10 g
- Protein: 2 g
About the author
If you want to add an avatar to all your comments, click here!
