With Halloween just around the corner, we couldn’t let the occasion go by without sharing a Primal treat for good fun. While we’re not promoting the usual sugar spree, a little something can feel festive especially if you’re playing host.
These nut butter cups deliver on richness (and sweetness) and offer a more natural alternative to the packaged, preservative-filled candies most will get in their pumpkins that night. Gather the little ghosts and ghouls to help you in the kitchen. This recipe is easy, fast, and family-friendly.
Note: You can substitute almond butter for the peanut butter used in this recipe, and it will turn out great—just as delicious!
Servings: 24 cups
Time In the Kitchen: 20 minutes
Ingredients:
- ½ cup smooth 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 dark (60%) chocolate chips or bar (chopped finely)
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, stopping to scrape the sides and blending again. Set mix aside. Melt the chocolate with 1 tablespoon of coconut oil over a double boiler on low heat.
Line a 24-cup mini muffin tin with paper cups, or use a silicone mini muffin container. Spoon a teaspoon full of melted chocolate into the bottom of each cup. Spoon a tablespoon of nut butter on top of each cup.
Cover nut butter evenly with the remaining melted chocolate. Chill until firm, about 2 hours. Store in a covered, cool and dry place.
Nutritional Information (per serving):
- Calories: 283
- Carbohydrate: 10 grams
- Protein: 2 grams
- Fat: 10 grams
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Description
These nut butter cups deliver on richness (and sweetness) and offer a more natural alternative to the packaged, preservative-filled candies most will get in their pumpkins that night. Gather the little ghosts and ghouls to help you in the kitchen. This recipe is easy, fast, and family-friendly.
½ cup smooth 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 dark (60%) chocolate chips or bar (chopped finely)
Add the nut butter, 2 tablespoons coconut oil, coconut flour, honey, and vanilla extract to a food processor or blender and mix until combined, stopping to scrape the sides and blending again. Set mix aside. Melt the chocolate with 1 tablespoon of coconut oil over a double boiler on low heat.
Line a 24-cup mini muffin tin with paper cups, or use a silicone mini muffin container. Spoon a teaspoon full of melted chocolate into the bottom of each cup. Spoon a tablespoon of nut butter on top of each cup.
Cover nut butter evenly with the remaining melted chocolate. Chill until firm, about 2 hours. Store in a covered, cool and dry place.
Nutrition
- Calories: 283
- Sugar: 0
- Fat: 10 g
- Carbohydrates: 10 g
- Protein: 2 g
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