This recipe was inspired by my love of all things good fats and the fun spirit of Halloween. While I have always had a sweet tooth, I’ve been able to indulge carefully by choosing higher quality ingredients and most importantly, by looking to the science behind what sugar and bad fats do to our health. This has allowed me to quiet my cravings – the best outcome of all!
My trick is to eat more good fats. The good fats satisfy your body’s deepest nutritional needs, leaving little room (or appetite) for junky candy. So when it came time to have children of my own, it was important to me to provide them the same right to balanced health, and a normal relationship with food. Instead of giving them traditional peanut butter cups on Halloween, we switch them out for these wholesome treats, which use macadamia nut butter as the focal point. You can substitute any high-quality nut butter you like however, my biggest concerns with peanut butter are aflatoxins from mold and rancidity of the oils.
So, one way I’ve upgraded my diet has been replacing peanuts with other nuts. Macadamia nuts are one of my favorites because they are low carb, high fat and contain more of the monounsaturated fats (like olives and avocados) and less of the inflammatory fats than other nuts (and peanuts). Plus they have a natural sweetness; so pairing them with chocolate makes them perfect for this recipe!
I love cacao because it is an amazing source of polyphenols; however, most commercial peanut butter cups and other chocolate candies are made with low-quality chocolate and a lot of sugar, so it can negate the goodness of the cacao. This is an easy recipe and one you will want to have in your back pocket, not just for Halloween, but every day. From my family to yours – Happy Halloween!
Macadamia Nut Butter Cups
GLOW15: LOW DAY
Makes 12 servings
- 1 ½ cups dark chocolate chips (For a keto version, use 100% dark chocolate)
- ¾ cup macadamia nut butter
- ¼ cup coconut oil, melted
- Pinch of sea salt
- Pinch of monk fruit (optional)
- ¼ teaspoon real vanilla powder
- Line muffin tin with 12 parchment paper or silicone muffin liners and set aside.
- Melt chocolate chips in a double boiler.
- Spoon a generous tablespoon of the melted chocolate into the bottom of each muffin liner. Spread evenly and freeze for 30 minutes.
- Put macadamia nut butter, melted coconut oil, sea salt, monk fruit and vanilla in a food processor and process until smooth.
- Remove the muffin tin from freezer when the chocolate has hardened. Spoon 1 tablespoon of the macadamia nut butter mixture into the center of each chocolate cup. Return to freezer for 20 minutes.
- Remove the muffin tin from freezer when ingredients have hardened. Heat the remaining chocolate in the double boiler again and spoon over the macadamia nut butter mixture. Return to freezer for 30 minutes.
- When the final layer has hardened, remove from freezer. Store leftovers in a covered glass container in the fridge.
Nutrition Facts: (serving size:) Fat: 17 g Protein: 2 g Fiber: 1 g Carb: 4 g Net Carb: 3 g