One of the biggest changes I had to make when changing my eating lifestyle was my complete adoration, or should I say addiction, to sweets. I have always had a sweet tooth, in a major way. Over the years I had tried so called healthy desserts (and food) and they were always gross. Just being honest. It wasn’t until I started studying and researching traditional foods that I realized how wonderful food, desserts and beverages could taste. I have learned over the past 8 years how to create desserts and dishes using amazing foods that nourish our bodies and taste good at the same time. I’ll have to admit, there has been some trial in error in my kitchen when trying to create healthy alternatives to my once beloved decadent sweets that satisfied my taste buds so beautifully. Just because I changed my eating from terrible to good doesn’t mean I lost my taste for delicious things. The only difference is, my body doesn’t like all the old treats that I use to live off of. The taste isn’t the same to me. I taste fakeness, on some things there is a feeling of wax in it – it’s just not the same. I still eat chocolate, but I choose organic, dark chocolate that is soy-free. Instead of white sugar I use a myriad of other healthy options like coconut sugar, maple sugar, raw honey, unrefined raw sugar and more! White flour is typically never used in this house unless I am making my kids play dough (or I am using Whole-White Wheat. There are several different types of flours I use including (all organic) whole wheat pastry flour, coconut flour, oat flour and teff flour. As always, I do not shy away from real butter. This is a detailed subject (you can read my thoughts on this in my article "The Hidden Truth About Margarine”). I think coconut oil (organic, raw and virgin) is a most amazing food that is heaven sent! I’m a huge advocate for full fat dairy, so whole milk (raw is best) is always in my house, that is non-homogenized and vat-pasteurized. I also use Almond Milk and Coconut Milk. I steer clear of rice milk (pure sugar) and soy milk (just bad for you). As for nuts, I always buy them raw then soak and dehydrate them. Sounds like a lot of work, but really, it isn’t. Soaking nuts makes it easier for the body to digest them and then you’re able to receive a larger supply of the nutrients supplied by the nuts! So, there you have it, a small glimpse to show you that you can still make amazingly good and tasty desserts, even if you have determined to have a healthier eating lifestyle!
Now onto these amazing little treats. I was a fan of Reese's Peanut Butter Cups. I must have gotten that from my dad. Anyhoo - those little round cups in the bright orange wrapper have nothing on these little cups of joy! Nothing! If you can't do peanut butter, choose another nut butter of your choice! Truly, any you choose will make these taste great! You can whip these suckers up in under 10 minutes and they are great for little hands to help with! This is one finger food that doesn't stick around long at get togethers! Try them as soon as you can!
Dark Chocolate Peanut Butter Cups
makes 12 regular size or 24-32 minis
5 whole organic graham crackers (you can also make your own)
1/2 cup real, organic butter or organic raw extra virgin coconut oil
3/4 cup organic, crunchy peanut butter (one without soybean oil)
1/4 cup coconut sugar, maple sugar or unrefined RAW sugar
1 cup organic dark chocolate chips (try to use ones that do not contain any soy)
1/4 cup whole milk or almond milk
1/4 chopped pecans or peanuts that have been soaked and dehydrated (optional)
1. First line a 12 cup muffin tin or a 24 cup mini-muffin tin with paper liners – if you can find them locally use unbleached liners.
2. Break the 5 graham crackers into smaller pieces and place in a food processor, blender or mini chopper.
3. Pulse until the graham crackers are ground into a find powder.
4. Set aside. In a small saucepan, melt the butter or coconut oil over medium heat.
5. Once melted, stir in the peanut butter, sugar and 1 cup of the graham cracker crumbs.
6. Once combined and consistent remove from heat.
7. Evenly divide the mixture into the paper liners, approximately 2 tablespoons for the regular size and 1 tablespoon for the mini size.
8. In a small saucepan, combine the milk and chocolate chips over medium heat and stir until the chocolate is melted and the consistency is smooth and even.
9. Spoon over the peanut butter mixture in the cups.
10. Optionally, you can top with the chopped nuts. Chill in the fridge for at least 2 hours, allowing time for everything to set and harden.
You should probably make these as soon as you can so you experience what I’m talking about!
Dark chocolate. Peanut Butter. Healthy.