5 Ingredient Chocolate Butter Cups
Today's yummy treat comes from FMG Fit Feature - Rachael! A Midwest native who escaped to foggy California but recently landed back in Missouri with a husband and baby in tow! She is a wife to a jiu jitsu junkie and a new-ish mama to a sweet baby girl. She loves baking and is always looking for an excuse to whip up a cookie...or two.
Yeah, I knew you'd get a kick out of her. After showing her some love at Instagram and Facebook where endless healthy treats await, you must try this decadent and simple recipe she's dishing out below.
WHO SHE IS: Rachael Ng
WHAT DOES SHE DO: stay-at-home-mom and sweets lover!
WHY: I started Sugared & Stirred as a way to find like-minded women and share healthier baking recipes! I also love how posting on IG has helped hold me accountable for my own goals, mainly: less sugar, more goodness.
HOW DO YOU CHOOSE TO LIVE HEALTHY EVERYDAY? Every day I work to be conscious of how and what I’m eating. I believe that moderation > deprivation, which in my day-to-day may look like eating one or two cookies instead of 5 or 6 (yes, I could easily eat 6 fresh-baked cookies)! I also try not to eat any sweets close to my bedtime so I’ll wake up with much more energy in the mornings.
FAVORITE HEALTHY TREAT: These 5-ingredient PEANUT BUTTER CUPS are so so easy and can be topped with sprinkles, coconut, crushed nuts, or whatever else you’d like!
1 1/2 cups dark chocolate chips
3 Tbsp coconut oil
1/2 cup natural peanut butter
2 tsp coconut sugar (optional)
Unsweetened shredded coconut to sprinkle (optional)
Line mini muffin pan with paper liners
Melt chocolate chips and coconut oil; mix
Spoon chocolate mixture into liners and coat bottom and sides of liners + freeze
Mix PB and coconut sugar and spoon into cups + freeze
Spoon remaining chocolate over PB and smooth to cover the top + sprinkle with coconut for extra oomph ️
Freeze again until ready to eat!
Yeild: 12 mini cups