Or should I say super unsweet? Get it? Because I am a sugar-free blog. Hahahaha…..ok, nevermind. Anyway, Thank you Katie for your super sweet post!! It was so kind of you to mention my little blog on your website today! If any of you haven’t checked out Chocolate-Covered Katie’s wonderful vegan blog, I highly encourage you to do so right now! Seriously, she is so much fun, and she has super recipes!
In honor of Katie, I made this new, chocolaty, delicious, (always) sugar-free recipe! These decadent little peanut butter cups (or cashew or almond butter cups) are inspired by her wonderful chocolate butter.
~The Healthy version of Reese’s Peanut Butter Cups, these Butter Cups can be made with Cashew, peanut, or almond butter. Or whatever other butter you may choose! Homemade Peanut Butter Cups are vegan, dairy-free, gluten-free, and of course sugar-free!
Ingredients (I started out by measuring ingredients, but then kind of taste-tested as I went along)
- 1/2 cup coconut butter
- 3 Tablespoons cocoa powder
- 1/2 cup nut butter of choice (peanut butter, cashew, almond, exc.)
- approximately 1/3 cup water
First, mix the coconut butter and cocoa powder in a bowl. Add water as needed to make a smooth consistency that is light enough to NOT form peaks. (Taste as needed for desired chocolate intensity) Next, place a dollop of the chocolate mix into muffin pans with liners (I used a mini muffin pan). Spread the chocolate along the edges of the liner with a spoon (or finger!), leaving a layer of chocolate on the bottom. Freeze for 10 minutes. Next, mix the nut butter with a little bit of water to make the butter fluffier. Take the muffin pan out of the freezer and scoop a dollop of the nut butter mix into each muffin tin.
Then, spread the cups with another layer of chocolate.
Freeze for another 10 minutes, and then remove the muffin liners from the butter cups. Makes 10 mini, or 5 large. Keep in the refrigerator when you aren’t devouring them:)
A word of warning: These guys may be healthy, but they are super rich! They literally melt in your mouth.
Note: I used regular, organic peanut butter for this batch of peanut butter cups. I also made half of the butter cups with cashew butter that I made myself. Cashew butter is super easy to make. All you do is place some cashews into a blender or food processor, and blend. Add water if needed to reach desired consistency.
Thought-provoking, mind-prodding question of the day:
What’s your favorite unhealthy food that you would like to see “healthified”?