El mundo es un panuelo. (The world is a handkerchief that literally translates to “What a small world.”)
That is a saying that is often heard in Mexico’s largest city, Mexico City. Filled with close to 7 billion people, it never ceases to amaze me how small the world really is. And with the growing presence of social media that pervades our world, it gets even smaller.
Whether you live in Columbus, Ohio, New York City, Los Angeles, or somewhere in between, there are so many ways we can now connect with like-minded people. Thanks to Instagram, Facebook and Twitter, we are able to learn about tricks and tips on any subject that appeals to us.
Naturally, all of my social media is food-centric and that is the way this recipe came to me. A friend of a friend posted a food picture and recipe on a Facebook group of a paleo dessert she made. I made the recipe and was not overly thrilled with the results. I commented that it was “acceptable, but best eaten the day it is made.”
I presume the person who shared the recipe got a pretty big kick out of my honesty and then shared her favorite paleo treat recipe as a consolation.
See…sometimes, it pays to be honest.
And she was right, this recipe is a winner and is a super healthy version of a Reese’s peanut butter cup and a healthier version of Justin’s peanut butter cups.
Using just four ingredients, you’ll be wanting to make a weekly batch of these way better and better-for-you version of Reese’s peanut butter cups.
Better Than Reese's Cups
- 1/2 cup coconut oil melted
- 1/2 cup almond butter
- 1/3 cup high quality cocoa
- 1/4 cup raw local honey or maple syrup if you want to make it vegan
- 1/2 teaspoon pure vanilla extract
- Pinch of kosher salt
Add-ins: consider sprinkling a bit of shredded unsweetened coconut on top, or stick a raw almond in the center or cut up a little dried fruit and fold it in
Using a food processor, pour the melted oil into a half-cup and add to the machine. Next scoop the almond butter into the measuring cup and the almond butter will just fall out. Next, add the cocoa and the honey or maple syrup.
Add a splash of vanilla extract, a pinch of salt and process until it all comes together, about 30 seconds to 1 minute. You may want to scrape the sides of the food processor and then pulse a few more times.
Using a mini cupcake holder with 24 cups, place mini cupcake liners in each space.
Now get two spoons. Place the food processor right next to your muffin tin and carefully fill a spoon with chocolate mixture and then use the other spoon to scrape the mixture into the liners. Repeat until finished. (This may get a little messy, so just be careful not to overload the spoon and use the second spoon to catch any overage...)
When you have filled the liners with the chocolate mixture, add in nuts and/or sprinkle with unsweetened shredded coconut.
Place the muffin tin in the refrigerator for at least 30 minutes so they harden. Take note that they will not harden completely, so expect it to melt a bit on your fingers when you eat one.
Reserve minis in a plastic bag and store in the freezer so you can grab one when you need "something sweet," but want to make a healthy choice.