Who here has an obsession with peanut butter and chocolate they’re slightly proud of? *i’m raising my hand over here* Let’s be serious for a second though – çan you really trust someone that doesn’t love this insanely amazing combination? I’m not too sure about that 🙂
Regardless, I love creating healthified versions of some old favourite foods of mine. It’s not that I’ve set them off limits for myself entirely because as you know, we’re not into policing food or labeling them as “good” or bad” around here. It’s just that I feel better when I eat foods that are whole foods-based and free of refined sugar and other additives.
That, and I love cooking/baking, so if I can make a a healthier homemade version of something, I’m all in! The act of mixing is just so therapeutic to me and I love to see all of the ingredients that go into the food that I’m eating. So when I saw these healthified Reese’s Peanut Butter Cups popping up all over social media I knew we were soul mates!
This recipe actually comes from a colleague of mine, Stephanie Sibbio. Steph and I went to The Institute of Holistic Nutrition together and while I went off to work in the field of emotional & disordered eating healing, she continued on her journey to become a Holistic Fitness and Nutrition Expert for Expecting and New Mamas (and she’s pretty dang good at it – follow her over on Instagram for proof!) Stephanie Sibbio. Steph and I went to The Institute of Holistic Nutrition together and while I went off to work in the field of emotional & disordered eating healing, she continued on her journey to become a Holistic Fitness and Nutrition Expert for Expecting and New Mamas (and she’s pretty dang good at it – follow her over on Instagram for proof!)
So, thank you Steph, for letting me share this beautiful recipe of yours! It turned out to be super delicious. Although I haven’t tried it, you could also make your own chocolate by mixing coconut oil and cacao powder. That will be my next mission!
Healthy Reese’s Peanut Butter Cups
- 1 bag Enjoy Life Chocolate Chips (dairy-free, soy-free, gluten-free)
- 3 tbsp almond butter
- 1 tbsp coconut oil
- 1 tbsp coconut flour
- 1 tsp raw honey
- Using a double boiler, melt the chocolate chips and coconut oil together.
- Line a muffin tray with 12 paper muffin/cupcake liners. Pour a small amount of chocolate at the base (remember, you’ll need some for the top after).
- Freeze for 15 minutes.
- Mix together almond butter, raw honey and coconut flour until a wet/dry consistency.
- Roll mixture into small balls and gently press the balls onto the frozen chocolate base.
- Freeze for 5 minutes.
- Top the cups with the remainder of the melted chocolate so that the almond butter filling is fully covered.
- Freeze for 15 minutes before consuming, or store in freezer for later consumption
Note: Steph filled 24 small muffin tins, while I did 12 (which ended up being a bit bigger). Decide what will suit you best and go for it!
What’s one food from your childhood that makes you feel nostalgic?