A great tasting, super easy, healthy after school snack!
I don’t know about you but when I grew up I thought I was going to die of hunger when I got home from school.
When I was in grade school things like Little Debbie, Twinkie and Planters Cheese Curls came onto the processed food scene. They were marketed to mothers for a great snack in our packed lunches and after school treats.
I don’t even want to think about how much of those toxic foods I ate on a daily basis growing up.
As a mother I wanted my child to get the best all natural foods we had available.
These peanut butter cups are super easy with just 4 ingredients and no baking required!
Peanut butter cups are a favorite, but I’ve stayed away from them with all their unhealthy ingredients and preservatives. With these you can choose what ingredients you prefer to make them truly a homemade treat!
Line a standard 12-cup muffin tin with paper liners.
Melt one (12 oz.) bag of chocolate either in a double boiler or by microwaving in short increments, stirring after 30 seconds, for about 2 minutes.
With a small spoon or cookie scoop, evenly distribute melted chocolate into each muffin cup. Drop pan repeatedly on the counter to help chocolate flatten and smooth out. Freeze whole pan for 15 minutes.
Meanwhile, in a medium bowl combine peanut butter, powdered sugar and butter. Whip with an electric hand mixer until smooth*. Remove pan from freezer and place small spoonfuls of peanut butter mixture on top of each chocolate layer. Drop pan repeatedly on the counter again, to help flatten peanut butter layer. Freeze whole pan for 15 minutes.
Melt remaining 12 oz. bag of chocolate. Working quickly, portion small spoonfuls of chocolate into each cups, three cups at a time, immediately dropping the pan repeatedly on the counter to flatten cups. Freeze whole pan for 15 minutes to set the top layer of chocolate.
For a peanut butter cup with a firmer texture, serve chilled. For a softer, creamier texture, serve at room temperature. Store refrigerated in an airtight container up to 5 days.
You should be. It is so important to know what we are putting in our bodies. Don’t get me wrong, I like the occasional processed or fast food because it is just easier! We are all crunching for TIME!, but when it comes to stocking my kitchen I try to be conscious of what I’m tossing in my cart.
I am a label reader. If I can’t pronounce it, or my frozen peas has four more ingredients after peas, something isn’t right.
It’s hard to be healthy when your a family on the go. All I ask of myself is to make the best decision I can at the time. I’m a big girl and if I decided to choose that ice cream sundae on a hot summer day, believe me my body tells me, but it was the choice I made. So I need to suffer the consequences and deal with the regret. Your body knows what its need and what harms it. We just need to take some time to be aware that the reacts after eating something is our bodies way of saying “hey, this isn’t good for me and I don’t like it” For me it can effect my entire day. I’ll get sluggish, bloated, nauseous and even congested.
It’s about educating myself. As a mother I want my son to be healthy and happy, but I need to teach by example.
Don’t we all want that for the ourselves and the ones we love?
Process in food processor until fine:
2 Cups whole nuts, your choice: pecans, cashews, macadamia, almonds
1/4 Cup shredded coconut Melt:
1/2 Cup coconut oil
1/4 Cup Reid’s peanut butter
2 Squares chocolate (your choice) Reid’s raw honey until desired sweetness 2 tablespoons-1/4 cup Mix together. Spoon into mini muffin tins. Cool in refrigerator or freezer. Pop out of tin and store in refrigerator.