Early season apples, just perfect for baking pies and dehydrating, will be here by mid August. But, if you know me, you know I love desserts and chocolate any time of year! I’ve been known to not-so-discretely peruse the dessert menu before deciding on what to order for dinner. Dark chocolate, in particular, is my absolute favorite. So, when I came across this recipe for DIY Peanut Butter Cups that was so easy and even looked healthy, I had to try it. Around Halloween, I had tried another recipe that was similar, which called for powdered sugar as the binding agent. It was not something I would do again. The consistency was too tacky and had way too much sugar. This recipe is far better because it uses coconut flour. It is so much healthier and easier to work with. My experience with the recipe just needed one improvement – to thin the chocolate a bit so it was not as thick and messy. First I tried milk… milk chocolate has milk in it, right? Don’t do that! The chocolate curdled and was not useful for a smooth chocolate shell. Then I remembered another recipe I had tried for a raw chocolate sauce that used cocoa powder and coconut oil. Coconut oil… Voila! It’s the perfect addition for a chocolate shell. Also, in my experience I would not use a peanut butter with added oil, like palm oil, but if you must, use more coconut flour to absorb the oil. Depending on your ingredients, this can be a dairy free, vegan, and gluten free treat.
The original recipe I used is here:
I recommend this website highly for great recipes and other healthy living advice.
Here is my process using what I had on hand…. Feel free to substitute what you have or your favorite ingredients. Organic is best!
- 2/3 cup Natural Peanut Butter (creamy, peanuts and salt only)
- 1-2 tbsp Coconut Flour
- 1 tbsp Real Maple Syrup (or honey)
- 1/2 cup Chocolate (I used chocolate chips)
- 1 tbsp Coconut Oil
- Coarse Salt (optional, I used pink Himalayan salt)
Mix together the peanut butter, coconut flour, and maple syrup in a medium sized bowl, adding more coconut flour if the batter is too loose. The batter should be slightly sticky like a cookie dough. Using a small ice cream/cookie scooper or a tablespoon, drop tablespoon sized peanut butter mixture onto cookie sheet lined with parchment paper. Push down to flatten into a coin shape and freeze for about 20 minutes.
Melt chocolate using a double boiler method and add the coconut oil to thin the chocolate. Use more or less coconut oil depending on your personal preferences. Coat frozen peanut butter cups in the melted chocolate (I used two forks to handle it) and top with coarse salt, if desired. Put back into the freezer for another 20 minutes or so to harden. Keep frozen until ready to eat. They don’t last long, at least not in my house!
Indulge in what you love and enjoy life!