With peanut butter and chocolate.
One of my first recipes on this blog was a Butter Cup recipe made with coconut oil. While that recipe is still rather tasty, nothing is better than straight up peanut butter and chocolate. This is better (and better for you!) than Reese’s.
~Vegan, gluten-free, dairy-free, and, of course, sugar-free!
- 4 oz. unsweetened chocolate (I used Baker's chocolate. Found in the baking aisle)
- 1/2 cup creamy peanut butter (Check to make sure your peanut butter does not have added sugar or hydrogenated oils)
- 1/4 cup non-dairy milk or water
- First, line a muffin pan with liners.
- Then, melt the chocolate on low temperature until melted.
- Fill the bottom of each muffin with a smear of melted chocolate and spread the chocolate on the sides. Freeze for five minutes or until solid.
- Whip the peanut butter with the non-dairy milk or water until fluffy. Put a little dollop into each muffin pan. Then, top with extra melted chocolate and freeze for another five minutes or until chocolate solidifies.
- Take off the liners and Enjoy!
- Chocolate: Click HERE for a post I did about all the benefits of chocolate.
- Peanuts: These legumes are full of protein with 7g per ounce. They also have a great monounsaturated fat content that helps your heart and brain. Peanut is a good source of Coenzyme Q10 which protects the heart during the period of lack of oxygen example high altitudes and clogged arteries. It also has a high antioxidant and high niacin content that helps in the recovery of cell damage and provides protection against Alzheimer’s disease and age-related cognitive problem.