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}