Food recipes
Superseed Peanut Butter Cups
Superseed Peanut Butter Cups Ingredients: candies, semisweet chocolate shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) peanut butter, smooth style, without salt honey seeds, chia see...
Superseed Peanut Butter Cups
Ingredients:
candies, semisweet chocolate
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
peanut butter, smooth style, without salt
honey
seeds, chia seeds, dried
seeds, hemp seed, hulled
seeds, flaxseed
Directions:
In a microwave-safe bowl, or in the top part of a double boiler over medium heat, place the dark chocolate and coconut oil.
Heat the mixture in the microwave on high for about a minute, or in the double boiler, until melted and smooth.
Pour about 1 teaspoon of the chocolate mixture into each of cup of a 12-cup mini muffin tin.
Place the tin the freezer to solidify the chocolate, about 3 minutes.
Meanwhile, mix together the peanut butter, honey and seeds in a small bowl.
Remove the tin from the freezer and dollop about 1 teaspoon of the peanut butter mixture on top of the hardened chocolate in each cup, spreading with a spoon to flatten.
Top each cup with the remaining chocolate until the peanut butter is covered.
Return the tin to the freezer until the chocolate is solid, about 10 minutes.
Remove from the tin by placing a knife between the edge of the peanut butter cup and the edge of the tin until the peanut butter cup pops out.
Store in an airtight container in the fridge.
Ingredients:
candies, semisweet chocolate
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
peanut butter, smooth style, without salt
honey
seeds, chia seeds, dried
seeds, hemp seed, hulled
seeds, flaxseed
Directions:
In a microwave-safe bowl, or in the top part of a double boiler over medium heat, place the dark chocolate and coconut oil.
Heat the mixture in the microwave on high for about a minute, or in the double boiler, until melted and smooth.
Pour about 1 teaspoon of the chocolate mixture into each of cup of a 12-cup mini muffin tin.
Place the tin the freezer to solidify the chocolate, about 3 minutes.
Meanwhile, mix together the peanut butter, honey and seeds in a small bowl.
Remove the tin from the freezer and dollop about 1 teaspoon of the peanut butter mixture on top of the hardened chocolate in each cup, spreading with a spoon to flatten.
Top each cup with the remaining chocolate until the peanut butter is covered.
Return the tin to the freezer until the chocolate is solid, about 10 minutes.
Remove from the tin by placing a knife between the edge of the peanut butter cup and the edge of the tin until the peanut butter cup pops out.
Store in an airtight container in the fridge.