*Okay, really, these are only “paleo” if you sub them with sun butter, almond butter, cashew butter or the like. So, pick your butter and go with it. :)
In a small saucepan, melt on super-low heat:
4 Tablespoons [58 g] coconut oil
Add to a 2 cup (or larger) liquid measuring cup, and whisk together with:
1/2 cup [128 g] nutbutter
1 teaspoon vanilla extract (I prefer vanilla paste)
4 Tablespoons [84 g] honey
1/8 teaspoon [pinch] salt
Pour into 12 mini-muffin tin (lined with parchment liners), about halfway full. Place in freezer to cool. While in freezer, stir into remaining nutbutter-mixture:
1/4 cup cocoa powder
When mini-muffin cups are firm (about 20 minutes), pour a bit of chocolate topping onto each muffin cup. Return to freezer to harden, then can be stored in refrigerator until done.
Enjoy! Sharing Optional.™
**Recipe adapted by Dr. Mark Hyman’s Double Peanut Butter Cups
I rather detest “diet trends” and such, but having a daughter that is gluten-intolerant, can’t have dairy and “shouldn’t have” eggs hasn’t left me much choice. I’ve tried developing/substituting recipes, but if you’re a frequent reader, I do *not* believe in substitutions. I believe a well-tested recipe is good and final…when you start subbing, too many things go wrong and the recipe fails. So, what’s left? I’ve come across the “paleo diet,” which is really eating grain-free (gluten-free!) and dairy-free (yay!), but lots of eggs (oh, darn!). So, I’ve been working on finding some vegan-paleo recipes, for easy search terms. However, I’m a drop in the bucket of many, many food bloggers…and tastes of passable vs. palatable are all over the board. Thus far, I’m on a roll with “Elana Amsterdam” recipes. She makes a good point, though, that basically any protein recipe works, but I’m on the hunt for some other baking recipes, too. I enjoy good fruits and veggies, but I still need a little “substance” to help make the days pass, as well. :)
In preparation for some birthday cupcakes, my friend asked me if the recipe would have any dairy (as her daughter is lactose-intolerant). She mentioned that her daughter can tolerate butter, but not “milk.” In my scientifically-curious mind, I had to set about understanding why that might be! And truth-beknown, sure enough…the lactose is in the “watery” part of the milk, and very little in the cream. There is still some, but it explained to my mind why someone could handle butter, but not milk.
Hubby sent me an interesting link today…as soon as I saw the title, my eyebrows had to raise. It is RecipeNut.com Oddly enough, it is the exact same idea I had when I first began the website “KitchenNut.” A few years ago, hubby and I met with some developers in the Twin Cities to find out the cost to have the site coded and supported. We would do the design ourselves, but lacked the knowledge to design and build ourselves. Unfortunately, we lacked the funds to hire it to be done, as well. We continued to hope that it could be a “someday project.”
Thus, imagine our surprise when a site, built in the Twin Cities, with a too-close-for-comfort name, and yet the exact same idea as ours went live. Maybe next time we won’t involve any third parties in our ideas…just in case.