I’ve been doing a bit of restyling in our kitchen today. Yesterday’s summer Solstice made me want to cover the kitchen countertop with green plants and make frozen treats. Treats with a bit of soul, but are also good for your soul. It’s a summer SOULstice.
Chocolate PB/Almond Butter Cups:
Because it’s hot outside, because it’s summer, and because it’s Monday, I have attempted to make a protein-packed, low-carb version of a Reese’s cup. I love chocolate. Apparently the internet world calls these “fat bombs”. They contain a lot of healthy fats that are good for your body and help increase your metabolism and burn sugar in your body. I’m not sure who invented “fat bomb”, but I’m going to call them delicious instead. The essential ingredients to make the peanut butter and almond butter mixture are: almond butter, PBfit powder, cream cheese, and coconut oil. Make sure to use real peanut and almond butters. PBfit powder is a healthy, low-sugar alternative to regular peanut butter. It is finely ground and contains all the protein of peanut butter, without the carbs. You can mix this into smoothies, add almond milk to make it into spreadable peanut butter to eat with celery, or use it as a sweetener like I did in this recipe. I used coarsely ground almond butter to add texture. If you find almond butter that has been ground fresh that day in the store, or if you grind it yourself, it will not contain as much sugar as the processed almond butters sold in stores. If you cannot find freshly ground almond butter, you can always add extra PBfit powder.
You will want to use mini muffin liners for your cups. I froze mine in a muffin tin so that they kept their shape. This also allows you to maintain portion size and makes it feel like a real Reese’s cup.Shoutout to my handsome husband for buying me this amazing stand mixer. It perfectly creams together all the ingredients and then I just spoon them into the cups. I like things to look rustic and homemade, so I didn’t use a piping bag, just a teaspoon.
This mixture would also make amazing cookies, by the way. Just add some flax seeds or chia seeds to add extra fiber and protein, and they would be AMAZING. I used raw cocoa powder to make the chocolate coating on top. It contains minimal amounts of sugar and adds a bitterness that counteracts the sweetness of the peanut butter powder. Mix the cocoa powder with heavy cream and heat it up in the microwave to create the perfect chocolate ganache coating. I have a very real addiction to coffee and usually have to refill this mason jar every week because I drink so much. If you are like me, you will love the bitter notes that a few sprinkles of ground coffee will add to the chocolate. Per chocolate cup, you will yield 3g of carbohydrates. There is absolutely NO fake sugars in this recipe and I hope that I can encourage everyone to never use fake sugars in anything they make or eat. These chocolate cups will give you energy, protein, increase your metabolism, and give you a boost that we all sometimes need, especially on Mondays.
Peanut butter/Almond butter mixture
1/3 cup PBfit powder
1/3 cup almond butter
1/3 cup cream cheese
1/8 cup coconut oil
1/4 cup cocoa powder
2 tablespoons heavy whipping cream
Optional: 1 teaspoon of ground coffee
1. Put PBfit powder, almond butter, cream cheese, and coconut oil in a stand mixer or blender
2. Blend for five minutes until everything is completely incorporated
3. Line a muffin tin with mini muffin liners
4. Place a tablespoon of peanut butter mixture into each muffin liner
5. Place in freezer for ten minutes to firm up
6. In a small bowl, combine cocoa powder and whipping cream
7. Microwave on high for one minute
8. Stir until it is combined and spoon a teaspoon of the chocolate ganache onto each cup
9. Freeze for up to 24 hours and enjoy