She strikes again!! I was restless last night and felt the need to get a little creative in the kitchen with Cassie from Back to Her Roots.
I can’t believe how easy and absolutely scrumptious these little cups are – like I seriously need to hold myself back because I want to eat them all!! And yes, I was taking little nibbles of the filling while I prepared them AND made sure to lick that chocolate bowl clean too. That’s how baking works right?!
Who needs Reese’s anymore when you can eat a chocolaty, peanut butter snack that is packed with superfoods?? Here are some quick facts that you may or may not have known about these three seeds :
Chia Seeds –
1. Chia is one of the best plant-based sources of omega-3 fatty acids.
2. Chia seeds help keep your body hydrated and lubricated, thanks to their ability to absorb 10 times their weight in water.
3. The gelatinous coating helps slow digestion, resulting in your feeling fuller longer.
Hemp Seeds –
1. Hemp seeds are a complete vegetarian protein–meaning they contain all the essential amino acids your body needs to get from food sources.
2. The easily digestible protein in hemp is good for people with digestive issues.
3. The balance of omega-3 and omega-6 fatty acids in hemp is perfect for the human body.
1. The unique structure of fatty acids in flax stands up well to cooking and baking.
2. Flax is one of the highest known plant-based sources of omega-3 fatty acids.
3. Ground flaxseed meal is easiest to digest and offers the most health benefits, but can become rancid if not stored properly.
4. The high levels of antioxidant and anti-inflammatory compounds in flax benefit nearly every system in the body.
- 6 oz dark chocolate, chips or chopped
- 1 Tbsp coconut oil
- ¼ cup natural peanut butter
- 1 Tbsp honey
- 1 Tbsp chia seeds
- 1 Tbsp hemp seeds
- 1 Tbsp flax seeds
- In a microwave safe bowl, place the chocolate and coconut oil and heat about a minute or so, until melted and smooth. Pour about 1 teaspoon of the chocolate mixture into each cup of a 12-cup mini muffin tin. Place the tin in the freezer to solidify the chocolate, about 3 minutes. Meanwhile, mix together the peanut butter, honey, and seeds in a small bowl. Remove the tin from the freezer, and dollop about 1 teaspoon of the peanut butter mixture on top of the hardened chocolate in each cup, spreading with a spoon to flatten. Top each cup with the remaining chocolate until the peanut butter is covered. Return the tin to the freezer until the chocolate is solid, about 10 minutes. Remover from the tin by placing a knife between the edge of the peanut butter cup and the edge of the tin until the peanut butter cup pops out. Store in an airtight container in the fridge.
MACROS : 135 calories, 9.3 g fat, 12.3 g carbs, 3.2 g protein (Also entered in My Fitness Pal)