Just because Halloween is over doesn’t mean that I’m done eating candy. In fact, I’ll look for any excuse to eat candy. Halloween?... Sure! Christmas?... You bet! Random Thursday night after work because it’s in the fridge?... Yes, please!
While I haven’t figured out a way to make candy “good for you” per se, making your own at home can at least cut out some of the not so cute stuff they put into the kind lurking in that jack-o-lantern bucket calling your name.
Perhaps more specifically, those peanut butter cups.
Ahhh peanut butter and chocolate, a match made in heaven. But, what’s even better? Salted almond butter, brown rice crispys and chocolate! GAAHHHH. These bad boys are completely vegan, contain zero hydrogenated oils or preservatives and they are sweetened with maple syrup, so they have a much lower glycemic index than those sweetened with cane sugar. In addition to keeping your blood sugar spikes to a minimum, these will increase your intake of antioxidants and Vitamin E by way of the organic almond butter and thanks to the brown rice crispys you’ll have an extra dose of phosphorus, iron and zinc assisting to keep your bones and red blood cell production strong.
And if you need any additional convincing to make these, they’re super delicious, very simple to make and keep well in the freezer to store in case of a candy attack.
Salted Almond Butter Cups
Peanut Butter
- 1 Cup Creamy Salted Almond Butter (I love Trader Joe’s version -its just so good)
- ½ Cup Brown Rice Crispy Cereal (I used One Degree Brand, but any will do)
- ¼ Cup Maple Syrup
- Splash or Two of Almond Milk
Chocolate
- 2 Cups Dark Chocolate Chips
- 1 Tsp Vanilla
- 2 Tsp Coconut oil
- Splash of Almond Milk
Combine all peanut butter ingredients in a large mixing bowl and stir together until well combined. Feel free to add more or less maple syrup for your desired sweetness level. (The ¼ Cup is on the less sweet side). Set aside.
Line a cupcake pan with cupcake liners and set aside.
Now for the chocolate. Take all ingredients and either add to a double boiler until chocolate is melted or place into a microwave safe bowl and microwave in 30 second intervals, stirring at each interval until chocolate is completely melted.
Place a thin layer of chocolate in the bottom of each cupcake liner and then place a think layer of peanut butter and top off with another final layer of chocolate.
Repeat until all cupcake liners are filled.
Set in the refrigerator for about an hour to two hours to firm before eating.
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