Peanut Butter Cups

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Move over Reese’s.. These are the best peanut butter cups I’ve ever had. So delicious and easy and no high-fructose hydrogenated nastiness!

What you’ll need:

  • 2 cups crunchy peanut butter (no sugar added)
  • 1/2 cup almond flour/meal
  • 1 1/2 cups date paste (thick. explained below)
  • 1 teaspoon sea salt (or himalayan pink salt)
  • 1 bag of 70% cocoa chocolate chips (or semi-sweet)
  • cupcake papers
  • baking sheet

Date paste: Soak pitted medjool dates in room temp water for 10 minutes to an hour. Blend the dates with a little water and add water as needed until its smooth and about the consistency of jam.

1. Put the baking sheet in the fridge to chill.

2. To make the filling, combine the peanut butter, date paste, almond flour, and salt in a bowl. You can adjust the amounts a little to get your desired consistency and taste (ie sweeter, saltier, flakier)

3. Melt the chocolate. The best way to do this without overheating.. Get a pot and a heat-resistant glass bowl that will rest in the pot without falling in. Bring water to a low boil (not so much water that will overflow with the bowl is in).  Place the bowl in the pot and put the chocolate chips in the bowl. As the chips melt slowly, stir the chocolate a few times.

4. Remove the baking pan from the fridge and line up the cupcake papers on it. Pour about a tablespoon of chocolate in each and spread around so that the bottom of the cup is covered.

5. Put the baking pan and cups in the fridge for about 5 minutes to harden and little.

6. Scoop a heaping tablespoon of filling  into each cup and flatten out so that its close but not touching the sides.

7. Cover with chocolate until the filling is fully surrounded.

8. Put back in the fridge until hardened, about 30 minutes.

To make them look a little fancier, sprinkle each cup with a pinch of salt, sliced toasted almonds, or toasted coconut after the chocolate has cooled for a few minutes.

When I made these, I actually used muffin-sized cupcake papers so they were giant! The only problem with them was that I under-estimated how much filling to put in so there was a little too much chocolate compared to filling. But of course they were still amazing!

Enjoy and share the love!!

Unbelievable Gluten-free Chocolate Chip Cookies

I got this recipe from Elana’s Pantry, a great site for gluten-free/paleo recipes. I modified the recipe a bit and the results were unbelievably tasty!! These cookies are gluten-free, dairy-free, and have no processed sugar (if you get sugar-free chocolate chips). You can substitute the chocolate chips with sliced almonds or dried coconut chips or just put it all in! If you’re going to completely substitute the chocolate I recommend adding a little more date syrup to up the sweetness. I made some without chocolate chips so I only splurge on processed sugar for one day and they’re still really good but could use a little more sweetness 🙂

  • 2 ½ cups blanched almond flour/meal
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • ½ cup olive oil
  • 1 tablespoon vanilla extract
  • ½ cup date syrup
  • ½ cup chunky peanut butter
  • 1 cup dark chocolate chips (or carob chips or sugar-free chocolate chips)
  1. Combine dry ingredients in a large bowl
  2. Stir together wet ingredients in a smaller bowl
  3. Mix wet ingredients into dry
  4. Fold in chocolate chips
  5. Form 1-inch balls and press onto a parchment paper lined baking sheet
  6. Bake at 350° for 9-10 minutes
  7. Cool and serve

Makes 24 cookies