When I first starting detoxing, sugar was my greatest vice so it also had to be the first thing to go. I think that is the reason why I crave more “sweet” recipes rather than savoury ones at this point. So…I am excited to share this marvelous treat with you. Finally! There are a ton of recipes out there that do a take on the Reese’s cup, however this one is candida friendly (but not paleo, sorry). Not only do I love these tasty bites because they’re sugar-free, but also because I’ve worked hard to provide you with the perfect recipe. The pairings are all bangers: Sea salt and chocolate, coconut and almond butter, coconut and chocolate, almond butter and chocolate. Get the picture? Each bite is a delicacy that you want over and over. We all overindulge so I made it easy for you to monitor your servings by making them into cups. Move over Reese’s cups, your nasty additives and moldy peanut butter. Make way for this sugar-optional cacao and almond coconut butter cup, house-made with superfoods, real ingredients, and the right fats.
Coconut butter is life. I secretly eat it by the spoonful (only sometimes!). The fresh flesh of a coconut is the only ingredient, thus giving it the tiniest touch of sweetness suitable for most recipes. When that flesh is dried for a long time, shredded down to strips, and then pulverized and blitzed in a high power blender, you end up with the ooey gooey goodness that is coconut mana (a.k.a butter). This is one of the greatest ingredients you can buy at the store or make yourself. It’s also the reason why you don’t necessarily need any sweetener. For my sweet tooth, it works, but if you are wanting to cut the bitterness in this recipe, add in your sweetener of choice to the cacao mixture.
In this recipe, you are getting a great amount of cacao so let’s talk about this miraculous berry (and chocolate substitute). For starters, cacao has anandamide, the bliss molecule that leads to euphoria…hello groovy feelings! Although there is a lot of caffeine in this little bean, it actually balances out your mood by sending calming signals to the brain. There’s tons of antioxidants, and is even said to give you shiny hair, longer nails, and stronger vision (so I’m told in this article). The jury is out whether you can have too much of a good thing, especially because cacao is super high in Omega 3s (like chicken). Don’t forget to take into consideration the balance of omegas 3/6/9. As long as you are keeping your 6s super high (fresh, oily fish), there’s no reason why you can’t treat yourself (unless you’re allergic, paleo, or super restricted in your diet). You can also read up on the difference between cacao and cocoa, because guys, they aren’t the same thing!
The recipe provides you with a quantity perfect to make enough of these bad boys for a couple weeks in the fridge. Eat them as a quick pick-me-up in the afternoon. They aim to please and the recipe gives you enough room to play with adding in your favorite flavors.
How do you make your cups?
Sugar-Free Chocolate and Almond Butter Cups
- 1/2 vanilla, fresh bean pod
- 1/4 cup unsweetened coconut, shredded
- 5 tbsp raw cacao powder
- 1 cup coconut oil
- 1.5 cups coconut butter
- 1.5 cups raw cacao butter (white)
- 1 cup almond butter
- Sea salt
- 12-24 paper cup liners
- 1 tbsp hemp seeds (optional)
- 1 tbsp spirulina (optional)
- Line muffin tins with paper liners. Depending on size, you can get 12-24 cups out of this recipe so line more than you anticipate.
- In a saucepan or double broiler, melt coconut oil and coconut butter. Add in the vanilla bean.
- When melted, transfer slowly into paper liners, one spoon at a time. Usually one heaping tablespoon will suffice.
- When cups are filled, place in fridge for 1 hour or freezer for 30 minutes.
- When the base appears hard/firm to the touch, smear a nice dollop of almond butter evenly over the top. Sprinkle with shredded coconut.
- In a saucepan or double broiler, melt cacao butter with raw cacao powder at a low temperature. If wanted to add hemp or spirulina (super foods), add in with this mixture.
- Do the same thing as the coconut butter mixture with the melted cacao. Use one heaping tablespoon at a time and cover the almond butter completely.
- Act fast! The cacao hardens quickly, and can melt your base too. If you have an extra hand in the house, ask them to help with this stage.
- Sprinkle sea salt on top of each cup. I like to use black lava sea salt.
- Place in fridge for 1 hour or until firm.
- Take off paper liners and keep in an airtight container in the fridge for up to 2 weeks, or in the freezer for longer.