Happy Monday!!!!!!!!!!
I am so excited to share some yummy recipes to start this new week – a birthday week for me!! I actually can’t believe I am entering into another year of life. It doesn’t seem like another year has passed.
Over the weekend I spent a lot of time meal prepping from protein bites to some treats to enjoy…healthy treats of course! With the new little babe, I am limited on what I can eat. No dairy, gluten, eggs, limited coffee and spicy foods. I eat basically vegan for the time being so peanut butter is my best friend. 😉
Protein bites are some of my favorite snacks and post run/workout fuel. Also, a way to get some extra calories, which I need. Quick and easy to make and the kids love them. You can find endless options here! Or just search for protein bites anywhere on the internet – my favorite source (besides my recipes of course) are from Cotter Crunch.
I also made some chocolate chip cookies, paleo, vegan & sweetened with honey or maple syrup. Recipe can be found here.
Now lets just get right to these easy Chocolate Peanut Butter Cups and Nutella Peanut Butter Cups (because my kids love Nutella). I only used 5 total ingredients for these: peanut butter, cocoa powder, honey, coconut oil & vanilla extract. Honestly that simple.
I wanted to perfect the recipe and I think I have!!! I also love these Chocolate Dipped Peanut Butter Cookies – which are really a Reese’s in disguise 😉 I love making them as a much healthier alternative to Reese’s. They require a little more time and work though, which is why I wanted another version of Reese’s. Again, these cookies are only sweetened with honey and only 4 ingredients. They are also vegan and gluten free!
These peanut butter cups are sweetened with honey or you can use maple syrup. They are vegan and gluten free! So here is the recipe:
Chocolate Peanut Butter Cups
Bottom Layer (Chocolate Layer)
- 1/2 c creamy Peanut Butter
- 2 Tbs coconut oil, melted*
- 3 Tbs unsweetened cocoa
- 2 Tbs honey**
- 1/2 tsp Vanilla extract
*measure out 2 Tbs of coconut first, then melt
**or you can use maple syrup
Top Layer (PB Layer)
- 1/3 c creamy Peanut Butter
- 2 Tbs coconut oil, melted*
- 2 Tbs honey**
- 1/2 tsp Vanilla extract
*measure out 2 Tbs of coconut first, then melt
**or you can use maple syrup
Directions: Line a muffin pan with 12 muffin liners and spray with coconut oil. In small mixing bowl stir all bottom layer ingredients together. In another bowl mix together all top layer ingredients (peanut butter layer).
Divide bottom layer mixture among the 12 muffin liners, until all liners are full and mixture in the liners. Shake pan to evenly spread in tins to set evenly. Then spoon the top layer (peanut butter mixture) on top of the chocolate layer, filling all 12 muffin cups. Shake muffin pan until all cups are even.
Place in freezer for 45 minutes to allow to set. Remove from muffin liners and store in an air tight container. Keep in the refrigerator for up to 2 weeks and ENJOY! I personally like to keep in the freezer.
My Nutella Peanut Butter Cups are the same recipe, just using Nutella for the bottom layer and the peanut butter layer for the top layer. Recipe below:
Nutella Peanut Butter Cups
Bottom Layer (Nutella)
- 1/2 c Nutella
- 2 Tbs coconut oil, melted*
- 2 Tbs honey (or maple syrup)
- 1/2 tsp vanilla extract
*measure out coconut oil then melt
Top Layer (PB Mixture)
- 1/3 c creamy peanut butter
- 2 Tbs coconut oil, melted*
- 2 Tbs honey (or maple syrup)
- 1/2 tsp vanilla extract
Directions: Line a muffin pan with 12 muffin liners and spray with coconut oil. In small mixing bowl stir all bottom layer ingredients together (Nutella layer). In another bowl mix together all top layer ingredients (peanut butter layer).
Divide bottom layer mixture among the 12 muffin liners, until all liners are full and mixture in the liners. Shake pan to evenly spread in tins to set evenly. Then spoon the top layer (peanut butter mixture) on top of the Nutella layer, filling all 12 muffin cups. Shake muffin pan until all cups are even.
Place in freezer for 45 minutes to allow to set. Remove from muffin liners and store in an air tight container. Keep in the refrigerator for up to 2 weeks and ENJOY! I personally like to store in the freezer.
I hope you enjoy all the yumminess! Who doesn’t love clean ingredients that the kids will love. And much easier to make than one would think.
I know we have been enjoying them. Tasty, clean & a healthier alternative. My parents love them as well so a true family favorite. Even my hubby who isn’t much of a chocolate fan said they were “pretty good” which is his way of saying I could eat these all day!
Enjoy your week Friends & Family!
Until Next Time Be Whole and Be Fit