Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...
With Halloween just around the corner, we couldn’t let the occasion go by without sharing a Primal treat for good fun. While we’re not promoting the usual sugar spree, a little something can feel festive especially if you’re playing host.
These nut butter cups deliver on richness (and sweetness) and offer a more natural alternative to the packaged, preservative-filled candies most will get in their pumpkins that night. Gather the little ghosts and ghouls to help you in the kitchen. This recipe is easy, fast, and family-friendly.
Note: You can substitute almond butter for the peanut butter used in this recipe, and it will turn out great—just as delicious!
Servings: 24 cups
Time In the Kitchen: 20 minutes
Ingredients:
½ cup smooth organic peanut butter or almond butter
3 tablespoons coconut oil, divided
2 tablespoons coconut flour
2 tablespoons raw honey
¼ teaspoon vanilla extract
15 ounces dark (60%) chocolate chips or bar (chopped finely)
Instructions:
Add the nut butter, 2 tablespoons coconut oil, coconut flour, honey, and vanilla extract to a food processor or blender and mix until combined, stopping to scrape the sides and blending again. Set mix aside. Melt the chocolate with 1 tablespoon of coconut oil over a double boiler on low heat.
Line a 24-cup mini muffin tin with paper cups, or use a silicone mini muffin container. Spoon a teaspoon full of melted chocolate into the bottom of each cup. Spoon a tablespoon of nut butter on top of each cup.
Cover nut butter evenly with the remaining melted chocolate. Chill until firm, about 2 hours. Store in a covered, cool and dry place.
The recipe does make 24 nut butter cups. You’ll need more than a few ounces for that. And you are using it to encapsulate 1/2 cup (8 oz by volume) of nut butter that has been divided into 24 disks. You’re going to need more than just a couple ounces. Fifteen ounces is about 4.5 Green & Black’s chocolate bars. Or to use something most people know the size of, a little over 9.5 Hershey’s bars.
They’re actually really good. I haven’t had peanut butter cups in years and these bring back memories of trick or treating. Obviously not something to eat every day, but a nice treat for this time of year.
I’m glad I tried this recipe. Had to tweak it a bit, though.
The recipe calls for “mini” muffin cups, but all the pictures are of standard-sized muffin cups. I tried both. Standard-sized ones work better. The minis are too thick, and hard to bite into when straight out of the fridge.
The amount of filling came closer to 2 tsp. than 1 Tbsp. (a scant tablespoon) per cup when I made it. Portioning the mixture onto waxed paper, and freezing it while melting the chocolate, made the filling easier to work with. Just place a filling disk on the chocolate in the cup and cover it.
It took three tries (at 1/4 recipe each) to get results I was pleased with. I’ll make a larger batch next time.
ou are so interesting! I don’t believe I’ve truly read through anything like that before. So wonderful to discover another person with a few unique thoughts on this issue. Seriously.. many thanks for starting this up.
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With Halloween just around the corner, we couldn’t let the occasion go by without sharing a Primal treat for good fun. While we’re not promoting the usual sugar spree, a little something can feel festive especially if you’re playing host.
Sounds delicious, but can you omit the honey since the chocolate is quite sweet?
Is 15 ounces of dark chocolate correct? That’s almost a pound. 🙂
The recipe does make 24 nut butter cups. You’ll need more than a few ounces for that. And you are using it to encapsulate 1/2 cup (8 oz by volume) of nut butter that has been divided into 24 disks. You’re going to need more than just a couple ounces. Fifteen ounces is about 4.5 Green & Black’s chocolate bars. Or to use something most people know the size of, a little over 9.5 Hershey’s bars.
Primal Peanut Butter Cups? Boo!
I read the title and was so shocked I almost split my stance.
Any other flours work in addition to coconut flour? Almond flour? Others?
They’re actually really good. I haven’t had peanut butter cups in years and these bring back memories of trick or treating. Obviously not something to eat every day, but a nice treat for this time of year.
I’m glad I tried this recipe. Had to tweak it a bit, though.
The recipe calls for “mini” muffin cups, but all the pictures are of standard-sized muffin cups. I tried both. Standard-sized ones work better. The minis are too thick, and hard to bite into when straight out of the fridge.
The amount of filling came closer to 2 tsp. than 1 Tbsp. (a scant tablespoon) per cup when I made it. Portioning the mixture onto waxed paper, and freezing it while melting the chocolate, made the filling easier to work with. Just place a filling disk on the chocolate in the cup and cover it.
It took three tries (at 1/4 recipe each) to get results I was pleased with. I’ll make a larger batch next time.
ou are so interesting! I don’t believe I’ve truly read through anything like that before. So wonderful to discover another person with a few unique thoughts on this issue. Seriously.. many thanks for starting this up.