Sunday afternoon at your local supermarket. The store blurs with frenetic intensity. Other busy working moms showing off their best Capoeira moves as they evade unsuspecting shopping carts replete with tired and annoyed toddlers. After 90 minutes your cart overflows with wholesome foods. Your preparations to locate the shortest checkout counter are more intricate than Eisenhower’s D-Day preparations. You find the shortest one but still an extended stay awaits you. As you peruse the trashy magazine articles your peripheral vision catches sight of the impulse buy candy buys. As Peter told Jesus “The spirit is strong, but the flesh is weak” as you grab the candy bar. The stress, coupled by Big Food’s brilliant and cunning marketing strategies, have weakened your willpower. Which bar causes you to salivate? The peanut butter cups!
Peanut butter cups are one of the most popular candy bars around. And why not? It is the most perfect combination of two disparate items since Stevie Wonder and Paul McCartney sang the classic duet “Ebony & Ivory.” Your guilt hits you like a dump trunk after you quickly consume the cups. You ponder “Oh…the sugar..the preservatives! Reece’s probably made these cups 6 months ago.” Alas, you are probably right.
The Keto Grenade!
The thing is that peanut cups are one of the most healthy fat-laden candy bars. The issue is that you need to make it at home and the right way. We at Naturopathic Earth are here to offer our recipe for the week: Dark Chocolate Almond Butter cups. Now I am the least adept in the kitchen. I can make a mean omelette and that is about it. But even this recipe I would do without screwing it up! It is simple….only 3 ingredients: dark chocolate, almond butter, vanilla extract, and stevia (optional).
Vegan Gluten-Free Dark Chocolate Almond Butter CupsPrint This
- 2 bags of dark chocolate (the higher the percentage the better).
- One bottle of almond (or cashew butter).
- Vanilla Extract
- By 3 bars of Baker’s Chocolate, which is 100% dark chocolate. (I’m going with the Baker’s Chocolate since it has practically no sugar, yet still provides all the amazing macronutrients and phytonutrients of cocoa.)
- Melt the bars in very low heat. Stir using a metal spoon. Add a teaspoon of vanilla extract.
- Once the chocolate is melted, pour them into the molds. Now if you don’t have very small cupcake molds, you may try the regular size ones. These work fine! (If anything they will make your cups bigger. What is wrong
- Cover them up with wrap and put them into the fridge for about 1 hour.
- Now, get a nice big dollop of almond butter and scoop it on top of the cold lower layer of your cup. (We opt for almond butter since it is more nutrient-dense and boast more salutary ingredients than peanut butter.)
- Try to smooth it out with a spatula or knife.
- While doing this melt your next batch of dark chocolate. Add a 1/2 teaspoon of vanilla.
- Once melted pour in the dark chocolate on top of the almond butter. The melted cocoa will fill up any crevices you missed when applying the almond butter. Upon peeling off the mold it will give your cup a more authentic look.
- Wrap up again and put in fridge for about 3 hours.
Almond butter is preferred but if you must use peanut butter, opt for Jiffy or Peter Pan Natural varieties since they don't use "Partially Hydrogenated Vegetable Oil" which is a code name for trans fat.
- You may use regular Hershey’s or any other brand’s regular dark chocolate chips. These are about 70% dark chocolate. They will contain a lot more sugar but the overall nutritional benefits of the cup, especially when compared to the commercially-sold ones, still make it worthwhile. If you opt for regular dark chocolate omit the stevia.
- Play around with the ingredients. Try honey, cashew butter, or other ingredients and let me know how it goes!
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A. Gregory Luna