Healthy Chocolate Peanut Butter Cups

We love Reese’s Peanut Butter Cups! We don’t eat them often because I’m anti-all the garbage additives. So, I thought I’d give this refined sugar-free recipe a try (unlike usual, I followed the original without any alterations). While they aren’t Reese’s, per se, they are sweet, peanutty and chocolatey, all good things! 🙂 With coconut oil in the ingredient list, these definitely have coconut undertones, if that’s not your thing, you could try butter and see how that works. If you want a thicker layer of chocolate (I think I might), just double the ingredients for the chocolate layer. I hope you enjoy!

CHOCOLATE PEANUT BUTTER CUP
(from lifemadewhole.com)
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For peanut butter layer:
3/4 c. natural peanut butter
1/4 c. coconut oil
2 Tbsp raw honey

For chocolate layer:
2 Tbsp coconut oil
2 Tbsp butter
2 Tbsp unsweetened cocoa powder
2 Tbsp raw honey

For the peanut butter layer: Line mini-muffin pan with papers. Melt the coconut oil, then mix together with the peanut butter and honey. Carefully pour into prepared pan. Place in the freezer while preparing the chocolate.

For the chocolate layer: Melt the coconut oil and butter together. Add the cocoa powder and the honey. Stir until smooth. Remove the pan from the freezer and evenly pour the chocolate into each cup. Freeze for at least 15 minutes before serving.

Store in the fridge or freezer. Makes about 24.

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Carrot Cake Bites

It’s time for another no-bake healthy treat recipe…

For my 5th birthday I requested carrot cake for my dessert. It’s been a standby ever since. (Though I’m sorely disappointed if I ever encounter carrot cake that has raisins lurking inside!) I have to admit to loving the cream cheese frosting that is the usual accompaniment and adds to my all-around love of the cake.  It’s been months, maybe even a couple of years since I’ve eaten a slice of my beloved carrot cake, so I was intrigued by this recipe for raw carrot cake balls I stumbled across on Pinterest. These are cream cheese frosting free, but I still thought worth sampling.

These don’t taste exactly like carrot cake, but they certainly are reminiscent and they are both tasty and healthy little morsels that make you feel like you’re getting a treat. So, they come with my recommendations. I did tweak the original recipe by adding nuts and spices. I’m sure coconut and perhaps a little nutmeg would be good as well. And maybe if you want to go really fancy, you can make a sweet cream cheese dip. 🙂

CARROT CAKE BITES
(adapted from gracefulfitnessblog.com)
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10 dates
small handful raw walnuts
1 c. gluten-free rolled oats
1 medium carrot, finely grated
zest from one lemon
1/4 tsp vanilla
1/8 tsp cinnamon
dash of ground ginger
1/8 tsp salt
finely chopped walnuts for rolling, opt.

Rough chop the dates and walnuts and then put them in a food processor fitted with the chopping blade. Process until date pieces are about the size of raisins.

Add the oats and process until the oats are ground.

Add grated carrot, lemon zest, vanilla, cinnamon, ginger, and salt and process until the ‘dough’ comes together in a ball. If it seems a little dry, add a few drops of water and process again.

Use clean hands to form into balls. Roll in chopped walnuts, if desired and store in the fridge. Makes 12-15 balls.

Beverages: Lemonade (sugar-free)

Fresh-squeezed lemonade has been a staple in our refrigerator this summer. Once a week I fill a half-gallon jar and we enjoy it throughout the week. This recipe is super easy and nutritious as it uses stevia to sweeten it, so there is no big sugar hit to your body. Though I know you can find stevia many places, I’ve found reasonably priced powdered stevia at Trader Joe’s.

I followed a recipe from The Whole Life Nutrition Cookbook by Alissa Segersten. I love both her cookbook and her blog because they offer inspiring, nourishing recipes.

STEVIA LEMONADE
(from The Whole Life Nutrition Cookbook)
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1/2 cup fresh-squeezed lemon juice
4 cups filtered water
2 teaspoons powdered stevia

Whisk all ingredients together and refrigerate.