in my kitchen :: super healthy dairy-free peanut butter cups!

This is by far one of the simplest desserts or sweet treats I’ve made!

Due to life-threatening dairy allergies in our home, we steer clear of milk chocolate in the kitchen.  Sometimes, these sweets have been hidden deep in the freezer (ahem), but I’m overall extra cautious with little ones whose well-being depends on a dairy-free atmosphere.

So, enters in the search for a chocolate peanut-buttery concoction….because I’m kind of partial to Reese’s peanut butter cups.  Not only did I find one that’s delicious, but also healthy for you!  Honestly. 🙂

Ingredients:

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!  We order from Tropical Traditions, but look at your health food store or online.  Use expeller pressed to avoid the coconut flavor of the oil.

maple syrup:  less calories than honey and full of heart-healthy benefits.

cacao powder (raw chocolate powder):  a super food!  full of iron, fiber, magnesium, calcium and an excellent antioxidant  — more than green tea or blueberries.

vanilla extract:  I’m learning too on this one…obviously has several benefits

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 bad oils helped with asthma!

These 5 ingredients came together to make a yummy treat everyone in the family could enjoy.  Though I have to say my dairy-free boys were the most thrilled. 🙂

Vegan Peanut Butter Cups

I was originally inspired by this recipe online, though we made a few changes.

  • 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 whisk 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 keep these in the freezer since they will start to melt when in room temperature — or just eat them quickly! 🙂  Makes about 10 cups

That’s it – a quick, healthy treat!

 

{post linked to Allergy-Free Wednesdays}

 

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5 comments

Wow, this really looks good and enticing! Easy to prepare too! 🙂 thanks for sharing…

i love chocolate 😀 Will try this, thank you for sharing

Ruth

I’ve had this pinned for a while now, and today’s PMS drove me to make them. Chilling in the freezer, but I’ve already licked the bowl clean. 😉 My boys are excited to try them. Thanks for the super easy recipe! It made 24 mini muffin sized cups and two regular muffin sized cups.

[…] I’ve just completed my final project for my video class.  The assignment was to create a 1- 5 minute educational video segment of my choice.  The video had to introduce a concept, course or module of e-learning. I decided on making an instructional video on how to make diary free peanut butter cups.  Being lactose intolerant I’m always looking for dairy free dessert recipes.  I love Reese’s Peanut Butter Cups, but they don’t love me. The recipe I found is from a blog called Domestic Serenity. […]

[…] raw cacoa powder (for making chocolate peanut butter cups) […]