Now, I promise I’m not eating these, since I’m back on full carnivore for at least another week. This is a once a year birthday treat, since I can no longer eat cake. What are these exactly? This is something my better half came up with through trial and error. I think Reece’s Peanut Butter Cups inspired her.
These are definitely paleo, maybe even semi-keto depending on what kind of chocolate you use. I’ve never had these with anything less than 90% cacao. On my recent B-Day it was 95%.
These are far better than any candy bars masquerading as “keto health” bars in my opinion.
There are two styles that my wife makes. I love both of them. I don’t think I really have a preference here. They’re both wonderful.
The below amounts will make six cups. My missus used to make more, but I’d scarf them down too fast and have a sugar spike.
Ingredients – Reece’s Peanut Butter Style
- Smooth almond nut butter – 200g
- Coconut oil – 3 tbs
- 95% cacao chocolate -100g
- Vanilla extract – 1 tsp
- Cinnamon powder – 1 tsp
- Butter – 2 tbs
- Pinch of sea salt
Ingredients – Super Cacao Style
- Smooth almond nut butter – 200g
- Coconut oil – 3 tbs
- Cinnamon – 1 tsp
- Cacao Nibs – 1 tbs
- Cacao Powder – 2 tbs
- Vanilla extract – 1 tsp
- Pinch of sea salt
Instructions
- Drain the oil from the almond butter (the oil separates and forms at the top of store bought almond butter)
- Melt the butter and coconut oil
- Put everything into a mixing bowl except for the chocolate
- Stir well – this is hard work
- Melt the chocolate
- Put cupcake cases in the muffin tin – two cases per hole
- Put an even amount of the mixture into the cupcake cases
- Pour some chocolate on top of each cup to form a thin layer (or a thick layer if you want!)
- Put the tin in the fridge for two hours to set the cups
