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Saturday, August 29, 2015

Paleo Coconut Peanut Butter Cups

Call me an introvert, or a party pooper, or downright antisocial. But when the husband asks me to accompany him to a party for the psych department, I groan. And then when I hear it's a potlock? I groan some more, because out in Pullman I swear that every social gathering I'm invited to requires me to whip something up. Whatever happened to "just bring yourself?" 

I thought about making something quick and easy. Baked brie? No, it might need reheating. Pasta salad? No, he says. Too many of his colleagues are on Paleo diets. Well, that's convenient, with my Practical Paleo book within arms reach. So I flip to the way back again and boom -- another recipe to help use up those mini muffin cups. Almond butter cups!

So I go to the Moscow Co-op and would you believe almond butter is $17?! So I made a little swap to peanut butter with coconut oil already mixed in. Perfect, because that eliminates a step.



Making these things is way easier than I thought. The chocolate shell has only three main ingredients -- coconut oil, coconut butter, cocoa powder. Mix it with a little salt, vanilla, cinnamon. I added a dash of cayenne. Pour just a teaspoon into each mini muffin cup, and then it's into the freezer to harden. 


The filling calls for almond butter with coconut oil, but since my substitute includes both, I just add a little pink salt and pipe it out of a plastic baggie.


Then fill in the rest of the cups with the chocolate, stick it back in the freezer, and done!

I guess I should have waited longer to make these, because I already had to make a second batch to replace the ones I ate. How can I not snitch at these perfectly delicious and Paleo-friendly cups?

Give them a try. Bet you can't make one batch last through the day!

Paleo Coconut Peanut Butter Cups
Adapted from Practical Paleo

Ingredients for Shells:
4 tablespoons coconut oil, melted
4 tablespoons coconut butter or manna
1/2 cup unsweetened dark chocolate cocoa powder
1 tablespoon maple syrup (or agave nectar, which technically isn't Paleo but I prefer it)
1/2 teaspoon vanilla extract
Pinch of cinnamon, sea salt and cayenne pepper

For the Filling:
3 tablespoons coconut peanut butter
1 teaspoon maple syrup
Pinch of sea salt

Instructions:
In a medium-sized mixing bowl, whisk together all the ingredients for the shells. Place about 20 mini-muffin paper liners on a small tray, and spoon 1 teaspoon of the mixture into each one. Freeze to set while you prepare the filling.

Add the peanut butter, sweetener and salt directly into a plastic bag and mix with your hands. Snip a tiny corner off the corner of the bag and pipe a small amount of the filling into the center of each muffin liner. Once all of the shells have been filled, add the remaining chocolate mixture until the filling is covered.

Place the tray back in the freezer to set, and serve cold (they melt fast).

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