Inspiring fitness lovers to have their cupcake and eat it too!

Tag Archives: coconut oil

Good Morning!

I thought I would come at you on a Monday with an amazing recipe!  Who doesn’t love chocolate, please tell me!!   Even my husband doesn’t have a huge sweet tooth ( I wish I was like that!) but he will still eat the sweets if I make them.  Yesterday I thought I would experiment in the kitchen, which I do a lot.   I have tons of coconut oil and coconut cream concentrate so I thought I would make peanut butter cups.

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I’ve been trying to watch the sweets and only eat them every once in a while but I like to have healthy options on hand, so today I bring you Dark Chocolate Almond Butter Cups with Sea Salt.  You could easily use peanut butter in place of almond butter in this recipe. but I love almond butter 🙂

Dark Chocolate Almond Butter Cups with Seal Salt

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For the Shells:

  • 3 tablespoons coconut oil- melted
  • 2 tablespoons coconut cream concentrate (or coconut butter)- softened
  • 4 tbsp cocoa powder
  • 2 tsp maple syrup
  • 1/2 tsp vanilla extract
  • pinch of sea salt

Filling:

  • 2-3 tbsp almond butter
  • 1 tbsp coconut oil- melted
  • 1 tsp maple syrup
  • pinch of sea salt

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These obviously weren’t going to be that sweet since they don’t have much sweetener in them at all but after trying the dark chocolate shells I realized they were slightly more bitter than I wanted, so I added a few drops of liquid stevia.  I don’t mind real dark chocolate that has the bitter after taste, but I didn’t want these to be too far off the charts.

I said my husband will still eat my sweets when I make them, but these were not sweet enough for him.  Oh well, more for me 🙂

Instructions:

  • In a medium bowl, mix together all of the ingredients for the dark chocolate shells. (mine was thicker than I wanted it to be- so I need to experiment with this more!)
  • Place paper liners in 6 muffin tins and spoon about 1 tsp of the mixture into the bottom of the cups.
  • Place trays in freezer while you make the filling.
  • Mix all the filling ingredients together.  Take trays out of the freezer and spoon/or pipe the filling into the center of each cup.

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Once all the shells have been filled add remaining dark chocolate until the filling is covered.  This is where I failed folks 😦   Since the chocolate was too thick it didn’t cover the filling like I would have hoped.  So Instead I swirled it together as much as I could and hoped for the best!  I have to post my failures too, even though I wouldn’t say this was a complete failure, just needs a little up do if you ask me.

Place trays back into freezer to set.  Serve cold!

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These still turned out pretty well, even though they didn’t look the prettiest.  Taste overcomes looks right?  For these, I say yes.  Don’t worry, I will perfect this recipe!

Look at this filling- I couldn’t stop licking the bowl.

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Add a little bit more of sea salt on top- yum!

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Enjoy!

Do you ever make your own homemade versions of candies?

Love Sea Salt like I do?

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Hello!

Oh boy, do I have a treat for you guys!

I got an awesome shipment in the mail the other day.  I ordered two jars of Nikki’s Coconut Butter.  I got the Macadamia Nut Cookie (which is my favorite) and the Vanilla Cake Batter.   These are an amazing healthy snack even if you want to just eat it straight from the jar like I do!!

nikkis

How do you melt/cook with it?

Depending on the climate these coconut butters can be pretty rock hard or pretty crumbly.  I have microwaved it before, but not long, maybe 15 seconds because coconut butter tends to burn easily. You can also make a warm water bath and stick the entire jar in it.

You can even make your own homemade coconut butter!

Here is the nutritional info:

Macadamia Nut Cookie
Serving Size: 2 Tbsp
Servings per container: 12
Calories 197
Total Fat 17
Saturated Fat 13
Cholesterol 0g
Sodium 23mg
Total Carbohydrate 8g
Fiber 3g
Sugars 3g
Protein 2g

Source

Vanilla Cake Batter
Serving Size: 2 Tbsp
Servings per container: 12
Calories 210
Total Fat 19g
Saturated Fat 17g
Cholesterol 0g
Sodium 43mg
Total Carbohydrate 7g
Fiber 3g
Sugars 3g
Protein 2g

Source

What is the difference between coconut butter and coconut oil?

Coconut butter includes the meat of the coconut, while coconut oil does not.  Coconut oil is JUST the oil that is extracted from the meat.  Coconut butter may also be called coconut cream concentrate.

What else can you do with coconut butter?

  • Eat it straight from the jar
  • Blend it with peanut or almond butter and spoon it over anything!
  • Topping for sweet potato
  • Add it to a smoothie
  • Melt and drizzle over berries
  • Protein Maple Pecan Syrup (topping for protein pancakes or waffles)

The options are endless!

Benefits of coconut oils and butters:

  • Coconut oil, like human breast milk, is rich in lauric acid, which boosts immunity and destroys harmful bacteria and viruses. In fact, coconut oil is one of the closest foods on the planet to breast milk.
  • Coconut oil/butter helps to stimulate the metabolism, so you burn more calories each day, which helps with weight loss and energy levels.
    (Source)

Here is an amazing cookie recipe using coconut butter that has only 3 ingredients!!

{Single Serving} Macadamia Nut Chocolate Chip Cookie

microwaveable

Ingredients:

  • 2 tbsp Nikki’s Coconut Butter- Macadamia Nut Cookie Flavor
  • 1 tbsp dark chocolate chunks- or chips
  • 1 egg white

Directions:

  • Mix all ingredients together in a bowl until egg is incorporated
  • Pour batter into a separate bowl that has been coated with non stick cooking spray
  • Flatten in bottom of bowl to form a cookie shape
  • Microwave for 90 seconds.
  • Let cool and enjoy!

cookies n milk

I enjoyed mine with a glass of almond milk!  Delicious.  Feel free to leave out the chocolate chips for less sugar because the coconut butter itself has an awesome flavor!

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Do you ever cook/bake with coconut oils/butters?

Check out Nikki’s Coconut Butter for some awesome flavors!



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