There’s one ingredient that you will see lovingly talked about on every bodybuilding or fitness forum, and that is peanut butter or nut butters.
A lot of dieters avoid it like the plague due to its high calorie content, with a tablespoon serving equating to around 100 calories and the fact its so moreish means they would burn through their allowance in a few hours and the high saturated fat put it on everyone’s naughty list for a while. Its actually been proven that some saturated fats are beneficial to the production of hormones and vitamins such as testosterone and vitamin D.1,2
Peanut butter also contains an abundance of good fats. One serving of peanut butter has 8 grams of monounsaturated fats and 4 grams of polyunsaturated fats.
These good fats help lower cholesterol, reduce heart disease and lower blood pressure. They’re also anti-inflammatory, which may help with recovery if your into any sort of weighlifting or a fitness regime.
Anyway moving onto the important part – the recipe for these amazing peanut butter cups, they should only take 30 minutes tops to make and can be stored for up for 5 days in the fridge. You can also substitute the peanut butter for sunflower seed butter which is now widely available and also use any chocolate you wish. At Ludlow we will be doing a vegan version with sunflower butter along with a peanut butter cup with 85% dark chocolate.
Homemade Nut Butter Chocolate Cups
Remember these delicious peanut butter treats store for 5 days so theres no excuse for eating them all at one 🙂
Get your silicon mold ready or place 10 cupcake liners out on a baking tray.
Use a bain-marie or microwave to melt half of the chocolate with half of the coconut oil until its smooth and liquid. Pour this into the 10 cupcake liners so it fills the bottom of each one. Then place in the freezer until set solid.
Whilst the chocolate sets, mix up your chosen nut butter with the maple syrup, honey or agave.
Take your chocolate out of the fridge and spoon a serving of your nut butter mix on top of each chocolate cupcake base. Then place it back into the freezer for another 20 minutes or so until set.
Repeat step 2 and melt the remaining chocolate with the coconut oil, bring the set cups out of the fridge and pour over the remaining chocolate. Pop them back in the freezer for the last 20 minutes
You can keep them in the fridge for up to 5 days, and they are best served cold, but also taste amazing served at room temperature.