Reese’s Peanut Butter Cups (makes 4 large cups)
- 4 T cacao
- 4 T coconut oil, melted
- 2 T grade B maple syrup
Peanut Butter Filling:
- 3-4 T peanut butter (without oil added, I love Santa Cruz)
- Optional: 1/2 tsp raw honey for added sweetness
- Mix chocolate sauce in a bowl until smooth.
- In a small or large cupcake baking cup, pour enough chocolate sauce in it to cover the bottom. Placing your cups in cupcake pan will help keep the roundness. Freeze for 5-10 minutes until hardened.
- Dollop peanut butter onto frozen chocolate base. (Make as thick as you want, I used about 1 T per cup.)
- Top with chocolate sauce until peanut butter is covered and freeze for 5-10 minutes.
- Store in the freezer for a harder cup or the fridge for a softer one.
You really cannot go wrong with the mixture so feel free to use different molds and/or change the filling type or quantity. Any oil-free nut butter can be substituted (cashew, almond, walnut, coconut) – even non-nut butters like sunflower butter would be great. Eating 1/2 of 1 cup was plenty to satisfy my sweet tooth at that crucial moment. As we approach the end of the 4th sugar-free month I can gladly say I’ve had a few slips and the resulting headaches really keep me honest! With tricks like these up my sleeve I’m not afraid of being refined-sugar free forever.
Ok, so even if brownies weren’t around era B.C. I cannot thank Easy Peas-y enough for these Paleo brownies. They are PERFECT. Perfectly fudgy, chocolate-y, not too sweet – and 7 ingredients is hard to beat. They are absolutely better than boxed brownie mix by a long shot.
B.C. (Paleo) Brownies
- 1 cup Grade B maple syrup (or maple syrup / honey / coconut nectar)
- 3/4 cup cacao powder
- 1 cup almond butter
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- heaping 1/4 tsp pink salt
- 2 eggs (a vegan chia or flax egg could work…)
- Optional: dark (70%+ cacao) chocolate chips or chunks and 1 tsp coconut oil (helps them stay together a bit better)
- Preheat your oven to 325° and oil an 8×8 or 9×9″ pan with coconut oil.
- In a medium pot heat the syrup on low heat for a few minutes.
- Whisk in cacao powder until smooth. (This can burn fast so keep your eye on it.)
- Remove from heat and stir in the rest of the ingredients.
- Pour batter into your greased pan and bake for 40-50 minutes (until toothpick comes out clean – don’t overcook. My ideal time is 46 minutes.)
- Allow to cool before cutting (I know! It’s so hard-but trust me!). I won’t tell if you just grab a fork.
Makes 12-16 brownies (depending on pan size and cut). They are super delicious the next day out of the fridge, if you can stand to wait that long! I made 3 batches before they lasted long enough for a picture! The ones pictured barely made it back in the house. Brownie testing is serious work.
Paleo Brownie Nutrition Info (serving size 1 brownie, 16 servings)
- Calories 162
- Fat 9 g
- Sodium 57 mg
- Carbs 20 g
- Fiber 3 g
- Sugar 14 g
- Protein 4 g
I love snacks just as much as the next person, and this one is a staple.
These are frozen, so they’re a perfect pre-workout snack when you’re about to leave the house or while you’re filling your water bottle… They are also a great pre-dinner snack, because let’s face it, I’m starving after lunch/before dinner/any time.
Banana Honey Oat Bars
- 1 medium ripe banana
- 2 cups raw oat flakes
- 1 c raw almond butter
- 1/4 cup raw honey
- 2 T fresh raw bee pollen granules
- 1 tsp cinnamon
- 1 tsp vanilla extract
- coconut oil to grease the pan
- Grease an 8×8 or 9×9″ pan.
- Mix all other ingredients in a bowl until dough forms. I like to pre-chop my oats gently in my VitaMix (food processor will do) until they’re all about cut in half.
- Pat dough into pan (or make balls) and freeze for 24 hours. Cut into squares after 12 hours or so – it’s softer. Can be stored up to 2 weeks. 9×9 pan makes 25.
Bananas are an awesome pre-workout food, as are Oats. This article says oats are the perfect fiber fill-up without gas for steady carbohydrate release, and bananas keep muscle and nerve function going strong with the right amount of fuel. This snack is also awesome for kids and they could probably even make it.
And if you’re still wondering about Bee Pollen, let me tell you I put 1 tsp in 1 L of our smoothie every day. Bee pollen is said to be nature’s perfect food because it’s packed with micro stuff like enzymes, trace elements, ~18 amino acids, almost all known minerals, and has more amino acids and vitamins than beef, eggs, or cheese. It’s also one of the few non-meat sources of B12. Bee pollen contains the essence of the plants as well, and I can say we don’t suffer from allergies. It’s a superfood in Bowden’s 150 Healthiest Foods on Earth.
And if you are fretting over the cost of almond butter, see if a store near you has bulk almond butter from a machine like them machine churned peanut butter. You could mix 1/2 almond butter and 1/2 peanut butter to change the taste as well and make the almond butter splurge last longer. You can always make your own almond butter in a VitaMix too! I just prefer the 10 second machine churned version!