Unless you’re allergic to peanuts or a full-fledged Communist, you have to agree that peanut butter cups belong wedged between the car and the cell phone as one of the top five inventions of all time.
I could literally (and figuratively) sit and eat 20 cups at a time!
Now I love myself a good old fashioned frozen peanut butter cup, but, I’d prefer to eat something a bit healthier. So over the last few years I’ve experienced with different recipes and think I’ve finally found the winning combination. With that said, feel free to add what you like … this recipe is a combination energy bomb and just plain sweet goodness.Bonus, it pairs well with a nice Oregon pinot. Either way you look at it, your day will be better after having one (or 20). AND these mutha’s are gluten-free, paleo, dairy-free, nut-free, egg-free.
F-k Yeah Cups!
PREP TIME: 5 minutes COOK: 30 minutes
- Dark Chocolate (85% dark … my choice)
- 1 tablespoon melted coconut oil
- 1/2 cup chilled unsweetened, unsalted almond butter, tahini, or whatever “butter” you want
- 2 tablespoons pure maple syrup (you could use honey also … local)
- 1 tablespoon ground chia seeds
- 1/4 cup of pumpkin seed
- 1/4 cup of sunflower seeds
- pinch of fine grain sea salt
- Put on and turn up “The Cadillac Three”… I have become fond of this band recently and they kick ass.
- Grab a local IPA … it’s considered plant based right?
- Take some mini muffin cups and line a mini muffin tin.
- In a medium bowl add almond butter, ground chia seeds, maple syrup, pumpkin seeds, sunflower seeds and just a pinch of sea salt. Stir until mixed well. Place to the side.
- Chop, break, bust or what have you, the chocolate into pieces and melt in a double boiler. Or place it in a bowl and microwave at 10 second intervals stirring in between each interval until melted. This is a pain in the ass, but it does work. Remove from heat and stir melted coconut oil into the melted chocolate. Mix this concoction well.
- Drizzle about a teaspoon or so of melted chocolate into mini muffin cups then carefully use a spoon to “paint” the chocolate up the sides. You can also carefully and slowly rotate the cups to line the sides with the melted chocolate.
- Once all the mini muffin cups are filled and lined, place the tray in the fridge to let the chocolate set, about 5-10 minutes.
- Roll the “butter” mixture into 12 equal sized balls. Place each into the center of the cold chocolate molds and press down slightly.
- Drizzle the remaining melted chocolate over “butter” filled molds, with just enough to cover completely.
- Place in the fridge until hard—at least 20-30 minutes. I also like to sprinkle flaked sea salt over each finished chocolate once they have hardened. Enjoy!!
DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; )
When I was in college, I stumbled on this recipe (or something similar) and I made these muffins over and over AND OVER again for years on end … and now I make them vegan ; )
I’ve never been a big fan of ice cream, but since it’s National Chocolate Ice Cream Day why not celebrate with some delicious vegan treats!!
Vegan (almost) and dairy-free and gluten-free and DELICIOUS!! These are the one “breakfast” item I actually like.