Today I’m welcoming my friend, Daniele, to the #LoveYourLifeFriday team. You are in for a sweet treat today with her post!
These chocolate cups are super simple and a delicious treat to make!
For several years, we dealt with extreme dairy allergies in our home. I steered clear of milk chocolate in the kitchen and just took extra precautions overall. Well, sometimes I hid a few chocolate treats in the freezer (ahem).
Whether your family struggles with milk protein allergies or you’re just looking for a healthier version of this yummy treat, give this recipe a try. Maybe it will become a favorite!
coconut oil: it’s antioxidant, antibacterial, antifungal, antimicrobial and incredibly soothing to your body (externally & internally). Coconut oil was a significant factor in reversing asthma symptoms in our son — it’s great for you! Use expeller pressed to avoid the coconut flavor of the oil.
maple syrup: less calories than honey
cacao powder (raw chocolate powder): full of iron, fiber, magnesium, calcium and an excellent antioxidant.
peanut butter: we’ve made our own before, but most often use Jif’s Natural creamy peanut butter since it doesn’t contain hydrogenated oils…again, getting rid of these troublesome oils helped with asthma!
These 5 ingredients came together really quickly.
Dairy-Free Peanut Butter Cups
- 1/2 cup coconut oil, melted but not hot
- 1/2 cup peanut butter (we use slightly more)
- 1/2 cup cacao powder
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
Place all ingredients into a blender or food processor (or use arm power with spatula and a bowl). Blend well; mixture will be liquid-like. If not, add a bit more melted coconut oil. Pour the chocolate liquid into paper-lined muffin tin about 1/3 full per cup.
Freeze for 10-15 minutes. You’ll want to store these in the freezer since they melt at room temperature. Makes about 10 cups.
That’s it – a quick, healthy treat!