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PB CUPS

My plant based version of a peanut butter cup.

I love enjoying Whole Foods in different formats. Especially when it involves peanut butter and chocolate. These peanut butter cups have Quinoa Flour + Maca in them, and are only sweetened with whole bananas- surprise surprise.

Typically in a cookie-like batter, I opt for a nut butter and nut flour mixture to make them fatty and moist and gooey and I use a 2:1 ratio of nut flour to nut butter. BUT this time I decided to try quinoa flour ( whole grain + high protein) which seemed like a great alternative, but also dryer, so you don’t need to use as much to get that desired consistency.

ALSO I added a small amount of superfood maca in here which is incredibly energizing, (I will occasionally put this in my morning matcha adaptogenic blend, BUT only a very small quantity, about half a teaspoon. Any more than that and it will send my heart racing. So I recommend if trying, start out with less than you think). Maca is an earthy tasting root powder derived from a cruciferous vegetable that is pretty nutritious: high in vitamin C and known to improve mood, energy + balance hormones. I think its tasty, but it is pretty undetectable in this particular recipe, if you don’t care for it!

SO here’s this Super Duper Simple Straight Mix for these Plant-Based PB Cups:

Spirulina Bars

Yield: 12 cupcake cookies

1.5 cup quinoa flour

1 cup organic (I used crunchy) peanut butter

2 ripened bananas- the sweeter, more bruised the better

2 tsp maca (increase with tolerance)

1 tsp baking powder

1 tsp sea salt

1 tsp vanilla

 

  1. Preheat oven to 350 F.
  2. Add banana, peanut butter, and vanilla to a standing mixer, and “cream” together; mix well to combine.
  3. In a separate bowl, whisk together, quinoa flour, maca, baking powder, and sea salt
  4. Slowly add dry ingredients into standing mixer while continuing to incorporate mixture.
  5. Use a 1/4 c scoop to fill the silicone cupcake tray. Press the dough down firmly into the molds.
  6. Bake for 15 minutes at 350 F. Texture should be firm and hold together well, but slightly crumbly.
  7. Remove from molds and let cool.

Top with melted dark chocolate or nut butter, or both.

xx Monty

 

 

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