To all my fellow chocolate lovers out there, I can't wait to share these delicious little treats with you!
I created these healthy versions of the Reese peanut butter cups for a dessert night demonstration I recently did. They were such a hit that I felt they needed to be shared with more people!
My chocolate nut butter cups are a very simple make ahead holiday dessert that you can pop into the freezer and pull out when you have friends over for coffee, place on your holiday cookie platter or save for your own sanity snacking when the Christmas to do list becomes overwhelming.
If you don't normally use cacao butter you might be wondering what it is and where to find it. Cacao butter is what is typically used in vegan raw chocolate making to give it that creamy taste and texture. Cacao butter is the creamy fat that is extracted from the beans of the cacao tree. Also known as cocoa butter, it can be used in cooking and baking but also as a beauty product (moisturizer, lip balm, stretch mark cream, edible massage, etc.). It is rich in healthy fats and vitamin E, which is an important vitamin for the functioning of the nervous system.
Cacao butter can be hard to find at your regular grocery store. In my community I have found it at both Nature's Fare and Bulk Barn. You want to make sure you purchase it organically as cacao is a heavily sprayed food.
Chocolate Nut Butter Cups
Vegan, Gluten Free, Refined Sugar Free
Makes approx. 24 mini cups
-3/4 cup coconut oil
-4.5 Tbsp cacao butter
-1 & 1/8 cup organic cocoa powder
-1/2 cup maple syrup
-a heaping 1/4 tsp sea salt (plus more for topping)
-1/2cup nut or seed butter (almond, peanut, sunflower, etc.)
-1Tbsp maple syrup
-sea salt to taste
-mini cupcake liners
1.Make a double boiler (a bowl placed over a pot of simmering water). Melt the coconut oil and cacao butter. Add the maple syrup and whisk to combine. When all mixed, remove from heat. Mix in the cocoa powder and salt. Adjust sweetness/saltiness according to taste.
2.Pour just enough chocolate into each cupcake liner so that there is a thin layer on the bottom. You should use less than half the chocolate, the rest will be used for later. Place in freezer for 15 minutes to set.
3.Make the filling. Mix all the ingredients together. Adjust for taste.
4.Spoon about 1tsp of filling into your hands. Roll it into a ball and flatten with your palm to be just a bit smaller than the size of the cupcake liner.
5.Remove liners from freezer. Place a disc of nut butter in each liner. Drizzle the rest of the chocolate on top to cover all the nut butter discs. Sprinkle salt on top to garnish.
6.Place in freezer for about one hour to set. Once ready, these can be stored in the freezer or in the fridge in a sealed container.
Love and light, xo
By now you have probably figured out whether or not your hormones are out of whack. Fatigue, emotional ups and downs, trouble falling/staying asleep, PMS, sore breasts around your cycle, the need for caffeine to stay awake, overly oily/dry/acne prone skin, menopausal symptoms, irritability and infertility are all linked to hormones that are not in alignment.
Hopefully you have been able to implement some changes to your diet and life that are helping you to balance your hormones. Foods that cleanse and support the liver (cruciferous vegetables, bitter foods, etc.), maca root, deep belly breathing and morning lemon water are all good starts to getting your hormones in check (for more information on hormone balancing see here).
But I want to give you another tool to help your body come back and stay in alignment.
It's called seed cycling.
Seed cycling can help you balance your hormones so that your menstrual cycle can balance out, you can gain more energy, your skin can become smooth and conception can happen (if that is your goal).
And guess what? It's really easy. With seed cycling you will be rotating different seeds during your cycle to support optimal hormonal balance. The vitamins, nutrients and oils in seeds help support your body's creation, release and metabolism of hormones. The lignans in the seeds help bind excess estrogen and the omega 3's help keep the hormones in balance.
The seeds used in seed cycling are flax, pumpkin, sesame and sunflower seeds. Flax seeds in particular have been shown to lengthen the luteal phase and result in a less likely chance that you will not ovulate. The zinc in pumpkin seeds helps the body release progesterone, as well as the zinc in sesame seeds. The selenium in sesame seeds also helps the body release progesterone. Try to seed cycle for about three months, or longer, for optimal results.
How To Seed Cycle
During your Menstrual (when you menstruate) and Follicular Phase (the few days following menstruation) :
Consume 1Tbsp raw ground Flax Seeds and 1Tbsp raw ground Pumpkin Seeds daily
During your Ovulatory (just after the follicular phase when you release an egg) and Luteal Phase (the phase following ovulation):
Consume 1Tbsp raw ground Sesame Seeds and 1Tbsp raw ground Sunflower Seeds daily
Grind your seeds in a clean coffee grinder or mini food processor every morning, or if you are short on time, grind your seeds for a few days worth and store them in the fridge to keep them fresh. As with any food, it is best to buy your seeds organically. This lessens the chance that your hormones will be disrupted by hormone disrupting chemicals found on and in conventional foods.
An easy way to eat your seeds every day is to consume them at breakfast. Sprinkle them on your oatmeal, put them in your smoothies/smoothie bowls or on top of your yogurt. You can also sprinkle them on your salads or blend them into energy balls.
Love and light xo,