Double peanut butter chocolate cups by Dr. Mark Hyman
2015-12-08 14:14:38
A rich sweet treat full of good-for-you fats
Ingredients
- Bottom Layer
- 2 Tablespoons Extra-Virgin Coconut Oil
- 1/4 Cup Smooth Peanut Butter
- 1/2 Teaspoon Pure Vanilla Extract
- 2 Tablespoons Honey (use maple syrup for low FODMAP version)
- Top Layer
- 2 Tablespoons Extra-Virgin Coconut Oil
- 1/4 Cup Smooth Peanut Butter
- 1/4 Cup Unsweetened Cocoa Powder
- 1/2 Teaspoon Pure Vanilla Extract
- 2 Tablespoons Honey (use maple syrup for low FODMAP version)
MAKE THE BOTTOM LAYER
- Combine all of the ingredients in a small bowl and mix until very smooth.
- Set 10 mini baking cups in a mini muffin pan. Pour about one table- spoon of the bottom-layer mixture into each baking cup without dribbling it down the inside of the paper (or you’ll get streaks in the final product). Place on a flat surface in the freezer.
MAKE THE TOP LAYER
- Combine all of the ingredients in a small bowl and mix until evenly incorporated. Remove the pan from the freezer and fill each baking cup to the top with the top-layer chocolate mixture.
- Put the tray back in the freezer and let chill until the chocolate layer has hardened, about 15 minutes. Store the peanut butter cups in the freezer for up to 4 months.
- Chill time: 30 minutes
Notes
- Try using almond butter instead of peanut butter.
- If you prefer your sweet treats a bit less sweet, try using 1 Tbs less sweetener in the top chocolate layer.
Pernell Wellness http://pernellwellness.com/
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