Makes 24 – 30 cups
1/2 cup smooth peanut butter
1 cup organic almond butter
2 tbsp coconut oil
2 tbsp honey
1 cup shredded coconut
Pinch sea salt
3/4 cup 70-85% dark chocolate
Raw almonds for decoration
Mini cupcake wrappers
- Fill 24 mini cupcake tins with the mini cupcake wrappers. If you don’t have the tray use double mini wrappers so they hold their shape
- In a food processor or strong blender combine nut butters, honey, coconut oil and as much sea salt as desired. Blend together
- Add the coconut and blend again quickly so everything is combined
- Melt the dark chocolate with 1 tsp coconut oil so the chocolate doesn’t burn
- Spoon out approx 1 tsp of the nut butter mixture into each wrapper or until 3/4 full
- Pour melted chocolate on top of each nut butter and top with a raw almond and some more sea salt if desired
- Place trays or cups on a flat tray in the freezer to set. Once they are fully set, place in a zip lock bag for easy storage
- Keep them in the freezer. Leave for 30 seconds or so after taking out of the freezer before eating
To make these treats healthier, use organic peanut and almond butter, or make it yourself at home!
These are a great addition to the top off any birthday cake or cupcakes, and all time favourite treat!
Coconuts are high in lauric acid, known for its antiviral and antibacterial properties. High in medium chain saturated fats, coconut oil helps protect against heart disease and contracy to previus beliefs, can help lower cholesterol. These medium chain fats are also reported to promote weight loss as metabolic rate is increased. As coconut oil is high in saturated fats, it is safe to use for high heat cooking, giving a nice sweet flavour to dishes. It is also wonderful in smoothies, baked goods and for additing a delicate flavour, and a great consistency, to melted chocolate.
Chocolate is rich in flavonoids, which contribute to a healthy heart. It also contains good saturated fats and the amino acid arginine, which helps protect against inflammation and high blood pressure. Choose 70% to get the health benefits, as anything less can contain sugars and other additives.
Honey, depending on the quality, contains various minerals including manganese, and zinc, and some B vitamins. Generally the darker the honey the more nutrients it has, but only when raw and unprocessed. It can be used in recipes in place of sugar, and generally less is required as it is more sweet. That said, like all sweeteners, it should be used sparingly.
Recipe by Terri-Anne Leske of Carrotsticks & Cravings
Nutrition Notes by Liza Rowan
When not not busy in my favourite role as mother to my two boys, I dedicate my time to educate, motivate and inspire us all to lead healthier, happier lives. This involves hosting Nutrition courses (in-class and online), corporate wellness talks, workshops and when I have time, private consultations.
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