Why Dr. Hoody Endorses this recipe:
Dark chocolate contains flavonoids which improve blood vessel elasticity and regulates blood pressure and blood flow to the organs. Flavonoids increase nitric oxide in the body, which has strong anti-inflammatory effects, widens blood vessels, and reduces clot formation. Nitric oxide increases blood flow to the brain which improves cognitive performance and reduces cognitive decline. It can improve muscle recovery after exercise.
Dark chocolate contains dopamine, which is a neurotransmitter that helps control the brain’s reward and pleasure centers. It can reduce depression and regulate anxiety. Chocolate is linked to serotonin which can make you feel happier, calmer and less anxious.
Use naturally ground peanut butter, as opposed to canned processed peanut butter. It is lower in refined sugar, lower in saturated fats and lower in salt. Also, natural peanut butter tends to be higher in fiber and protein.
This is such a natural, healthy food. Yum!
Prep Time: 20 minutes
Chilling Time 30 minutes
Total Time: 50 minutes
Servings: 12 peanut butter cups
Calories: 114kcal
Ingredients
For the Chocolate Layer
- 2 Tbsp. creamy natural peanut butter
- 2 Tbsp. coconut oil
- 1 Tbsp. maple syrup
- 1 tsp. vanilla extract
- 2 Tbsp. unsweetened cocoa powder (I use dark chocolate cocoa powder)
For the Peanut Butter Layer
- 1/3 cup creamy natural peanut butter
- 1 Tbsp. coconut oil
- 1 Tbsp. maple syrup
- 1 tsp. vanilla extract
- 1/8 tsp. salt
Instructions
Chocolate Layer
- Using a small glass bowl or measuring cup, add peanut butter, coconut oil, and maple syrup. Microwave for 30 seconds on medium power and stir until smooth. Add vanilla extract and cocoa powder and stir again.
- Line a mini muffin pan with mini cupcake liners. Add a small spoonful of the chocolate layer to each liner. Place tin in freezer while making peanut butter layer. (You can also make 10 large, thinner peanut butter cups in a regular size muffin pan with regular liners!)
Peanut Butter Layer
- Using a small glass bowl or measuring cup, add peanut butter, coconut oil, and maple syrup. Microwave for 30 seconds on medium power and stir until smooth. Add vanilla extract and salt and stir again.
- Add a small spoonful of the peanut butter mixture to each chocolate layer. Freeze for 30 minutes until solid. Peel away liner, and store in the refrigerator for up to a week or in the freezer for up to 2 months.
Notes
You can use refined or unrefined coconut oil in this recipe. My favorite all-natural peanut butters have just two ingredients: peanuts and salt! I like Trader Joe’s brand and Simple Truth natural peanut butter.
Nutrition
Calories: 114kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Sugar: 6g
From: www.healthy-liv.com/