With Halloween just around
the corner, we couldn’t let the occasion go by without sharing a
Primal treat for good fun. While we’re not promoting the usual
sugar spree, a little something can feel festive especially if
you’re playing host.
These nut butter cups deliver on richness (and sweetness) and
offer a more natural alternative to the packaged,
preservative-filled candies most will get in their pumpkins that
night. Gather the little ghosts and ghouls to help you in the
kitchen. This recipe is easy, fast, and family-friendly.
Note: You can substitute almond butter for the peanut butter
used in this recipe, and it will turn out great—just as
Servings: 24 cups
Time In the Kitchen: 20 minutes
- ½ cup smooth organic peanut butter or almond butter
- 3 tablespoons coconut oil, divided
- 2 tablespoons coconut flour
- 2 tablespoons raw honey
- ¼ teaspoon vanilla extract
- 15 ounces dark (60%) chocolate chips or bar (chopped
Add the nut butter, 2 tablespoons coconut oil, coconut flour,
honey, and vanilla extract to a food processor or blender and mix
until combined, stopping to scrape the sides and blending again.
Set mix aside. Melt the chocolate with 1 tablespoon of coconut oil
over a double boiler on low heat.
Line a 24-cup mini muffin tin with paper cups, or use a silicone
mini muffin container. Spoon a teaspoon full of melted chocolate
into the bottom of each cup. Spoon a tablespoon of nut butter on
top of each cup.
Cover nut butter evenly with the remaining melted chocolate.
Chill until firm, about 2 hours. Store in a covered, cool and dry
Nutritional Information (per serving):
- Calories: 283
- Carbohydrate: 10 grams
- Protein: 2 grams
- Fat: 10 grams
Want more Primal recipes? Try the
Primal Blueprint Slow Cooker Cookbook for free here.