Super Simple Hemp Peanut Butter Cups
We are always trying to create healthy versions of some of our favourite (classic) treats. So we took the original Peanut Butter Cup concept, added some hemp hearts, raw nut butter and a few other natural ingredients to create this stellar recipe without any refined sugar. Hemp hearts (which go so nicely with the coconut oil we used for the chocolate, just wait and see) are considered to be the most nutritious seeds in the world as they are a complete protein and a natural blend of easily digestible essential fats (Omega 3, 6 and GLA), fibre and various vitamins and minerals. The best part about these little cups of goodness, is they are super simple to make at home!
A healthy twist on a classic treat, with hemp hearts for complete protein and essential fatty acids. You will forget the original Peanut Butter Cups even existed, these are that good.
- 3 tbsp Coconut oil
- 1-2 tbsp Maple syrup (to taste)
- 2 tbsp Cacao powder
- pinch Fine sea salt (to taste)
- 3/4 cup Raw almonds (ground into meal)
- 1/4 cup Rolled oats (ground into flour)
- 2 tbsp Peanut butter (or nut butter of choice)
- 1.5 tbsp Coconut oil (melted if necessary)
- 1 tbsp Maple syrup
- 2 tbsp Hemp Hearts (Manitoba Harvest is our fave.)
- 1/4 tsp Cinnamon
- 1/4 tsp Vanilla extract or powder
Using a double boiler, melt the coconut oil, cacao, maple syrup and salt until smooth.
Line a mini (or regular) muffin tin with paper liners or use a silicone muffin holder. Spoon out the chocolate base into the holders, using only enough to cover the bottom (about 1 tbsp) and keep the rest aside for the top.
Place into the fridge or freezer until the bases are solid.
Add almonds and oats into a high-speed blender and blend on high until a flour forms. Place into a large bowl.
Add the nut butter, coconut oil, hemp hearts, maple syrup, cinnamon, vanilla, and salt into the bowl. Stir until thoroughly combined (the dough should be fairly sticky like cookie dough)
Roll the "dough" into balls, using a teaspoon to keep portions consistent. Remove the solid based from the fridge or freezer and place dough onto the bases, pressing flat with your fingers (you can press all of the way to the edges if you would like to see the layers from the side, or leave some space at the edges if you want the chocolate coating to cover everything.
Using the rest of your chocolate sauce, spoon the sauce over top each of the cups, distributing evenly. Garnish cups with large grain sea salt or sliced almonds if desired
Place in the freezer in a flat area for 30-45 minutes, until firm. Pop out the cups & enjoy immediately!
Tip: If using the silicone cups, line the cups on a baking sheet or cutting board for easy transport.
For a nut-free version, sub the almond meal for an equal amount of rolled oats (so use 1 cup total rolled oats). Sub the almond butter for sunflower seed butter.
Recipe adapted from Oh She Glows.