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.
Of the many traditional foods I miss (Dad’s Velveeta Au gratins) I miss Grandma’s Sour Cream Coffee Cake. Sugary cake for breakfast?! Yes please. I especially like the part copied onto my recipe that says “cinnamon & sugar DON’T SKIMP!” – No measurements. So my innate just-wing-the ingredients attitude slowed when I started eating raw vegan. Elana Amsterdam’s Cinnamon Crumb Cupcake recipe gave me a jump-start and I just adjusted a few things. I don’t like to use agave since it’s become such a controversial sweetener, so until it isn’t considered worse than, or similar to corn syrup I’ll try alternative sweeteners. Mine did also fall in the center likely due to the switch (which Jon says gives them character) and it’s a very dense cake, but so cinnamon-delicious!
Cinnamon Crumb Coffee Cakes
- 1 cup fine almond meal (or blanched almond flour)
- 2 T coconut flour, sifted
- 1/4 tsp pink salt
- 1 tsp baking soda
- 2 eggs
- 1/4 cup raw honey
- 1/4 cup coconut nectar
- 1 T vanilla extract
- 3/4 cup fine almond meal (or blanched almond flour)
- 1/2 cup walnuts, coarsely chopped
- 2 T cinnamon
- 1/4 cup coconut nectar (maybe Grade B Maple Syrup next time)
- Preheat the oven to 350°F.
- Line 10 cups in a muffin pan.
- Bake for 18+ minutes until toothpick comes out almost clean.
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