Oh. My. God. It’s been a while since a recipe I’ve come across has changed my world. Anyone that knows me knows that I probably have chocolate flowing through my veins. Milk chocolate, semi-sweet chocolate, dark chocolate, white chocolate, you name it and I love it. Lately however, I’ve been attempting to make some serious lifestyle changes. I’m trying to cut down on refined sugar. Yes, I know, I’ve definitely gone through this phase before. But have you ever attempted a diet and stuck to it the entire week and then the weekend rolls around and just throws all your discipline, resolve, and perseverance out the window? Well, that seems to be happening to me a lot lately. I have spent my entire life eating all kinds of chocolate indiscriminately and I have decided that now is the time to end that toxic relationship (No offense to milk chocolate, and white chocolate). The more sugar I eat, the more I crave it. So I figured why not start slow and wean myself off, right?
These cups are the perfect sweet treat without all the added guilt. Not to mention the fact that they are crazy easy to make. I got the recipe off of Rachel Mansfield’s blog and made a few minor adjustments. If you don’t follow her on Instagram, you totally should. She has some great ideas and some fantastic health tips. I used 86% dark chocolate for mine, which some might say is too dark but trust me, once you go dark… Just kidding! Seriously though, start incorporating darker chocolate into your diets. It is super high in antioxidants, is packed with fiber, and it lowers your cholesterol. Sounds like a win-win to me!
What you’ll need…
- A cupcake pan
- Your favorite nut butter (I used Peanut)
- 1 bag Dark chocolate chunks or chips
- 1/2 cup uncooked quinoa
- 2 Tbsp Coconut Oil
– Toast your uncooked quinoa in a pan on medium flame for about 5-6 minutes. You’ll know they’re toasted when they turn golden brown and start popping.
– In a bowl, melt your chocolate and coconut oil and mix until smooth.
– Mix the toasted quinoa into the chocolate mixture so that it is evenly distributed.
– Pour a tablespoon of the chocolate mixture into each cupcake mold and freeze for 10 mins.
– Take the cupcake mold out of the freezer and spoon a teaspoon of the nut butter on top of the set chocolate.
– Take another tablespoon of the chocolate mixture and pour it on top of the nut butter so that it envelopes the nut butter and closes the cup.
– Freeze for another 10 minutes.
– Remove and enjoy :)…