The best part about Halloween is the candy, hands down. My absolute favorite has always been the peanut butter cup and this year I wanted to try making one that was free of all the refined, processed stuff. I was surprised to find that they can be easily whittled down to five simple ingredients: chocolate, peanut butter, coconut oil, salt and vanilla. Yes, that’s it! They are also ridiculously easy to make, the only hard part is waiting for them to firm up in the freezer. This recipe makes approximately 12 mini cups but could be easily doubled…or tripled. Let’s get real.
Makes approximately 12 mini cups.
1 cup dark chocolate chips
4 tablespoons natural salted peanut butter (or almond butter for paleo/vegan)
4 teaspoons coconut oil
1 teaspoon vanilla
a few pinches of vanilla salt (or plain kosher salt)
Melt the chocolate chips over a double boiler or in the microwave for a minute or two, checking and stirring often. Line a mini muffin tin with paper cups and spoon a small amount of chocolate in the bottom. Use a spoon to make a small well and transfer to the freezer to harden for 10 minutes. In the meantime, combine the peanut butter, coconut oil and vanilla in a small bowl until smooth.
Remove the hardened chocolate cups from the freezer and spoon a teaspoon or so of peanut butter into each cup. Top with the remaining chocolate and use a toothpick to drag the chocolate into the peanut butter (kind of looks like a spider web, we are festive over here). Sprinkle a little salt on the top and pop them back in the freezer for a couple hours to firm up. Let the cups sit out for 10 minutes or so before eating for the perfect melt in your mouth texture. Happy Halloween!
October is a wonderful month. The morning air is crisp enough to pull out your favorite sweater to go on an early walk through the brilliant leaves and lingering fog. The drop in temperature also means time for baking, something I have dearly missed since starting my treatment. I was overjoyed to discover these grain free treats with the rich spices we all crave when the sun starts to get heavier in the sky. Oh and there is frosting! Actual frosting. I am crying.
These pumpkin spice squares are tasty enough to fool those who do not happen to be on a super restrictive diet. They were a complete revelation for me, before these sweet little squares came into my life I was moping about, convinced I would never find a treat that would satisfy my sweet tooth. These are all that and more, I think I might even prefer them to a normal flour and sugar filled cake! Bake a pan of these up and bring them to your next pumpkin carving party, no one will be the wiser and they will quickly disappear!
Makes approximately 16 small squares.
For the cake:
1/2 cup pumpkin puree
1/2 cup almond butter
1/4 cup honey
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon baking soda
pinch of kosher salt
For the frosting:
1/4 cup coconut butter
1/4 cup coconut oil
1/4 cup raw honey
1 teaspoon cinnamon
Preheat oven to 350 degrees. Combine the cake ingredients in a bowl and beat with an electric mixer for one minute. Pour into a greased 8×8 glass oven safe pan and bake for 30 minutes or until a toothpick comes out clean and it is set in the middle. Let cool completely.
While cake is cooling, whip the frosting ingredients with an electric hand mixer until light and fluffy. Once the cake has cooled cut into small squares and top with a dollop of the cinnamon frosting.
Adapted from this recipe.