PB and J Chocolate Cups you can make at HOME!

There are times in our lives when we just need some sweets. Yup that is right, even us holistic nutritionists crave the sweeter stuff in life, but this doesn’t mean you need to go running for a bag of gummy worms or sour patch kids. Trust me there are way more fulfilling and delicious ways to satisfy that sweet craving.
My go to when this feeling of “I need something sweet stat!” hits is a piece of fruit. I know a lot of you might be rolling your eyes and thinking “how boring” but next time you are craving sweets make yourself a nice bowl of crunch crisp grapes and tell me that wasn’t satisfying.
If I am in a crunch and hankering for some chocolate a chocolate protein beverage is my lazy lady’s go to. You get loads of protein, low or no actual sugar and it helps to make you feel full. Just be cautious when selecting a protein powder brand…heck if you aren’t sure what to pick that’s what I am here for!
Now if you have a bit of time on your hands a jar of organic natural peanut butter, some frozen berries, coconut oil and dark chocolate I have a serious treat for you!

PB & J Cups
Makes approximately 10 minis or 5 large

1/3 cup organic coconut oil
1/2 cup organic cacao powder
Organic peanut or nut butter, but a sunflower seed butter would work great too.
1 cup of organic raspberries (or any berry of your choosing)
1 tbsp chia seeds
Optional 1 tsp of raw honey (if additional sweetness is required)
Method:
If you don’t own a silicon muffin tray I STRONGLY recommend using muffin liners. I have tried my hand at making these by just greasing up the sides with some coconut oil and I have never struggled so hard to remove food from its container before in my life. Now that that is out of the way how do you make these delicious treats?

  1. Start by making the “jam” add fresh berries and honey if using. Blend until the berries are completely smooth and all large chunks are gone. Remove from blender or food processor and stir in chia seeds by hand. Set the jam aside to start to gel up, if you have time you might want to do this the night before but it is no big deal either way.
  2. To make the chocolate melt the coconut oil and stir in the cacao. Do this slowly, you don’t need it to boil.
  3. If you aren’t working with a silicon muffin tin line your muffin tin with cupcake liners.
  4. Take 1-2 tsp of the chocolate mix (depends on if you are doing little or big ones) and pour them into the muffin tin. You just need enough to coat the bottom. Once you have filled all the muffin tins place the tray into the freezer for 15minutes.
  5. Once the “chocolate” is frozen remove and add 1-2tsp of peanut butter and about 1 tsp of jam, then cover with the remaining chocolate sauce. It should be about the same amount of chocolate you used before but depending you might have some extra, use it all up!
  6. Place the finished cups into the freezer again for at least 2 hours so they freeze all the way through.
  7. Remove from the freezer and enjoy!

Note: the jam used in this recipe is all raw and natural so it won’t freeze like commercial jelly or jam. Because of the lack of refined sugar it with freeze like a popsicle, personally I love this, however some of you might not (sensitive teeth and all) so just take it out of the freezer 15-20 minutes before chowing down and you will be a happy camper.

unnamed

Learn more about Brittany Gordon, RHN here

Write a Reply or Comment:

Calendar

September 2017
M T W T F S S
« Aug    
 123
45678910
11121314151617
18192021222324
252627282930  
Go Top