I know these peanut butter cups look a little funky on top, that's because my chocolate mixture started to seize when I was ready to put the top layer on, so I had to just put little dollops of chocolate on each one- still tastes good though!
Healthy Peanut Butter Cups
1/4 cup coconut oil1/2 cup cocoa powder
1/8 cup honey (more if you like your chocolate sweeter)
1 tsp. vanilla
Melt the coconut oil (in a skillet or a hot water bath). Add the rest of the ingredients and combine until smooth. I used a regular muffin pan (12) for making these, in the past I have used a mini muffin pan also. Line each muffin cup with a paper liner or oil thoroughly. Evenly distribute half of your chocolate mixture into the muffin cups (start with about one tablespoon in each one). Place in refrigerator or freezer to cool.
3/4 cup peanut butter
2 Tbsp. honey
1 tsp. vanilla
1/4 cup coconut oil
1/3 cup ground nuts (optional, I did not have them this time)
Melt the coconut oil again, add in honey, vanilla, and peanut butter. When thoroughly combined stir in the ground nuts. Evenly distribute the peanut butter filling into each muffin cup. Top with the remaining chocolate mixture (if you need to, gently reheat it, being careful not to let the chocolate seize). Refrigerate or freeze until firm. Store in refrigerator and enjoy this healthy treat!
In my last post I promised you a picture of my kitchen sink, so here it is:
I am also having awesome success here with my sourdough. I will post another time about how to dehyrdrate sourdough starter (I brought some of mine from home). I don't know if it's the elevation (5000 ft.), the air, climate, or the flour (there is no such thing as whole wheat flour in these stores, white only) but my starter actually smells like yeast and is making the most amazing bread! Very exciting for me when at home all I got was super-sour dense bread that no one else in the family would eat!
Hope all your kitchen adventures are successful this week.