Here is another fun twist to my Paleo Granola Cup recipe. If you are a lover of peanut butter cups then you will adore this treat. This is the perfect blend of nut butter and chocolate with a granola cookie base. This is a subtle sweet treat that lets the nut butter of your choice be the star of the show, which is complimented by a thin layer of chocolate. This is Paleo friendly and gluten free!
As I have mentioned before, peanut butter is my weakness. I love peanut butter, but since I have entered into the wellness space I am learning about the benefits of other nut butters such as almond, cashew, and sunflower. My son Samuel could eat sunflower butter by the spoonful, and I have to admit that I could as well. There are so many beautiful options out there, and in the spirit of paleo I encourage you to experiment and find what sits best with you.
The base of this recipe are my Paleo Granola Cups recipe. There are so many creative ways to use this recipe as a base to a dessert, breakfast, or snack. Naturally, I filled these beauties with nut butter. The trick is to allow the granola cups to cool completely before you remove them from the muffin liners. Then you can place them onto a sheet with parchment paper and fill them with a nice creamy butter of your choice. I have used peanut and almond butter, but peanuts are a legume, so if you are Paleo you can opt for almond butter.
For the chocolate I melted Hu Kitchen’s Gems with a touch of coconut oil. Once the chocolate was nice and smooth I drizzled some onto of the nut butter layer. To allow them to set I placed them into the refrigerator for about 10 minutes until the chocolate hardened. You can serve these immediately, or put them in your refrigerator in an airtight container and graze as you want to, which will be often. These are also freezer friendly as long as you store them in an airtight container. You will just take them out to thaw a few minutes before serving.
Calling all nut butter lovers. If you are a fan of anything almond butter mixed with chocolate then you are going to want to stick around to make this delicious recipe for a quick and easy dessert. There is no baking required, but you will need self control to stop yourself from eating the whole tray. My Almond Butter Cups recipe is dairy free, gluten free, and paleo friendly.
Whenever I make a dessert I try to stick to minimal ingredients, and I typically will make something with chocolate and/or peanut butter. I wanted to make a paleo friendly dessert this time around, so I swapped peanut butter for almond butter. If you are not strict paleo then you can easily swap for peanut butter, and they will be equally as fabulous.
Nothing is worse than when you are running low on time, and you have to prepare a dessert. Enter, my almond butter cups. These are a no bake and hassle free recipe. All you need is about 30 minutes, the ingredients below, and you will be setup for success my friend.
The best way I have found to get a creamy, smooth melted chocolate is to place whatever is being melted into a small glass bowl and then place it inside of a slightly bigger bowl with hot water. Allow the chocolate and oil to soften and then mix until smooth. Sometimes microwaves can give a different texture that will be hard to pour into the cups, but whatever floats your boat is good with me.
I will keep this in an air tight container in my freezer for up to 2 months, but I imagine they could last longer. I am never able to test the time frame, because these vanish rather quickly. Seriously, is there anything better than the combination of nut butter and chocolate?
Melt the bottom layer ingredients and stir until smooth. Pour the chocolate evenly into the muffin tins. Place the tin in the freezer for about 5 minutes to harden while you prep the middle layer.
Combine the middle layer ingredients in a small bowl and mix until well combined. Evenly distribute throughout the 6 muffin tins over the frozen bottom layer. Place the tin back into the freezer for an additional 10 minutes or so until completely hardened.
Melt the top layer ingredients and stir until smooth. Pour evenly ontop of the hardened almond butter layer. Place the tin back into the freezer for an additional 5 minutes or so until hardened.
Gently peel the muffin liners off of the cups, and store them in an airtight container in the freezer. Take the almond butter cups out prior to eating. Enjoy!
*A paleo friendly chocolate brand I use is Hu Chocolate Gems *To melt the layers you can microwave and stir every 15 seconds until completely smooth *Make sure all of the layers are completely hardened before peeling the liners off
Calling all chocolate lovers who crave dessert after a meal, but need something clean and healthy to have on hand. This grab and go snack or dessert is simple to make, and nice to have for when your chocolate cravings strike. These can be made dairy free, gluten free and paleo friendly.
Have you ever had the Trader Joe’s chocolate covered strawberries? Oh my goodness. They are amazing, but a little pricey for what you get. I made this recipe to have on hand for a quick treat after a meal. I love how light and clean these are.
I love the touch of yogurt for these for a little subtle sweetness. For the yogurt I use Forager and Kite Hill brands for a dairy free option. If you can tolerate regular or Greek yogurt then I would recommend a plain or vanilla flavor to nicely compliment the chocolate and fruit. You can also totally omit the yogurt as well. Whatever floats your boat, and suits your dietary needs.