NUT BUTTER CUPS RECIPE!!

Ok, sooo many of you responded to my pictures on Facebook of my experiments with making 'peanut' butter cups, I've finally got the recipe up for you.  I wanted to try to make my own so when I did splurge on some goodies, I would know exactly what is in them and I would be eating more natural ingredients. 


As you already may know, I'm obsessed, so I tried 2 different recipes this time. The first was a bit more intensive (but not really that difficult) and for those of you interested in macros, you might be shocked into going straight for the other recipe, as I was when I finally broke it down! The second recipe was super simple and actually tasted a little more like the real thing, if you prefer an actual peanut butter taste, because the first recipe I used almond butter and cocoa powder, which are pictured here. The second recipe, I made with the ever popular Peanut Butter & Co.'s Dark Chocolate Dreams and Coconut Manna, which is coconut butter. They will look like chocolate through and through AND the macros on the second recipe are not as bad ;) Nonetheless, they BOTH taste amazing and will definitely hit the spot for your peanut butter cup lovers!!

Almond Butter Chocolate Cups
Ingredients:

        Nut Butter Layer:
1/2 cup almond butter, or any type of nut butter
1/4 cup coconut oil 
1 TBS honey or maple syrup (I used honey)
2 pinches of salt 
        Chocolate Layer:
6 TBSP coconut oil 
6 TBSP organic, dutch process cocoa powder
3 TBSP honey or maple syrup (I used honey)
1/2 tsp vanilla extract 
a pinch or 2 of salt

Directions:
Line muffin tin with 9 paper liners.
Nut Butter Layer: In a small pan, melt coconut oil until completely liquid.
Remove from heat and add remaining ingredients (almond butter, sweetener, salt)
Stir until combined and smooth.
Spoon 2 tsp of nut butter mixture into bottom of paper liners and place in freezer for 10 minutes.
While that's hardening, make the Chocolate Layer.
In another small pan, melt coconut oil. Remove from heat and add rest of ingredients (cocoa, sweetener, vanilla, and salt)
Stir until combined and smooth.
Remove muffin tin from freezer and spoon 3 tsp of chocolate mixture into each paper liner (on top of hardened nut butter layer)
Place back into freezer for 10 minutes to harden.
Warm up remaining nut butter layer on low heat and stir to combine.
Remove muffin tin from freezer and spoon 2 more tsp of almond butter mixture on top of hardened chocolate layer.
If you like a saltier taste, sprinkle with a pinch of sea salt.
Place into freezer one last time for 30 minutes to harden completely.
Store in fridge as these will get soft at room temperature.

Macros: (each cup)
Calories: 266
Protein: 4
Fat: 24
Carb: 13

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PEANUT BUTTER & CO. CUPS

Ingredients:
1/4 c. Dark Chocolate Dreams
1/8 c. Coconut manna
Directions:
Melt together and spoon into 4 paper lined muffin cups.
Freeze for 15 mins and then store in refrigerator. 

Macros: (each cup)
Calories: 134
Protein: 4
Fat: 11
Carb: 8

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