Have you ever made homemade chocolate? It is pretty easy to do, and whenever you make something yourself, you can upgrade it with superfoods. That is what I have done with these delicious superfood chocolate & almond butter cups. Want to know the best part? These have coconut oil in them – which means they boost the metabolism and have an appetite suppressing quality. Coconut oil is also antibacterial and antiviral and supports healthy digestion. And if you include the maca powder, they also help to balance hormones, and boost energy & libido!
So enjoy these with zero guilt!
SUPERFOOD NUT BUTTER CUPS
makes approx. 24
2/3 cup virgin coconut oil
8 Tablespoons raw cacao (I like Sunfood brand)
1 tsp. vanilla extract
1/4 tsp. salt
Sweeten with approx. 30 drops of stevia liquid and 2-3 tsp of maple syrup. Or feel free to use your own favorite combination of natural sweeteners (such as coconut nectar, honey). Just make sure to start with the lowest amount, taste and adjust – but just do not make it too sweet!)
Optional – 2 tsp maca powder (I use gelatinized, as it is better absorbed)
Almond Butter layer:
1/3 cup virgin coconut oil
2/3 cup raw or sprouted almond butter (or you could substitute sunbutter or your favorite nut butter)
1 tsp. vanilla
1/8 tsp. salt (you can use less if the almond butter is already salted – start with just a pinch)
*You could pour the chocolate into molds and make chocolates without the almond butter.
Melt the 1 cup of coconut oil over a very low heat on stove, remove from heat when it becomes liquid (do not let it heat up too fast or on higher than a low setting, if it smokes, you heat it too high!).
In one dish or glass measuring cup – put 2/3 cup of coconut oil and the other ingredients to make your chocolate.
In another dish or glass, put the 1/3 cup of coconut oil and combine all the other ingredients to make your almond butter mixture.
Line a mini muffin tin with foil muffin liners (find at Michaels Stores).
Coat the bottom with the chocolate. Put them into the freezer for 5 mins to solidify.
Now add a layer of the almond butter mixture on top. Put back in freezer for 5 more minutes
Repeat on the top with another layer of the chocolate. Return to freezer for 10 minutes.
They are ready to eat – enjoy!
I like to store these in the freezer (because coconut oil melts at 76 degrees, so they need to be kept cold). If you want them to be room temperature stable, substitute cocoa butter for the coconut oil.
These are not only delicious, but they have an appetite suppressing quality because of the healthy coconut oil fats! So make a batch of these, and when you are craving sweets – give one of these a try – and notice if you feel less hungry and more satisfied afterwards. The healthy fat in these work their magic on your metabolism and appetite! It is rare for someone to eat more than a couple of these in one sitting – because they are so filling and satisfying!
I recommend taking a few teaspoons of coconut oil daily for the metabolism. These chocolate nut butter cups are a delicious way to get your coconut oil (plus raw cacao is a superfood too (read more), and so is maca (an adapatogen that helps to regulate hormones, improve energy and libido)!