Nut Butter Cups (low sugar version)

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This is an alternate version to my Almond and Sunbutter Cups. Maple Syrup is the only sweetener used in this one so its good if you’re trying to limit white sugar (like I am right now). Still super yummy, just not as chocolatey – more coconuty. (Might be nice to throw some actual coconut flakes in there too if you have the unsweetened kind.)

(recipe makes about 10-12 small cups but it depends on how much you fill them)

filling ingredients:

  • 1/4 Cup Salted Nut Butter [Almond, Sun Butter, etc]
  • 1 T Maple Syrup
  • 2 T Milk Powder

topping ingredients:

  • 2 T Really Good Unsweetened Cocoa Powder
  • 2 T Coconut Oil
  • Pure Maple Syrup to taste [only if you use unsweetened Cocoa Powder]

directions

  1. Mix the first three ingredients together in a bowl until it becomes a crumbly dough. (Note: if your nut butter is from the fridge, let it sit awhile so it’s easier to mix.) Add the extra milk powder  if it’s too gooey. Taste the dough and correct the syrup/ salt if needed.
  2. Smoosh dough into mini cupcake wrappers. It will be very crumbly and thats fine. Fill half way, leaving room for chocolate tops.
  3. Next mix the cocoa, maple syrup and coconut oil (melt the oil if it’s not already melted). Mix until it looks like chocolate sauce. Taste as you go. When you like the flavor, pour tiny bits of chocolate atop each nut butter cup. Put in the freezer and let harden. (they’re yummiest in the freezer so keep em there)

****Original recipe from here but I changed almost everything : )***

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Roasted Tomatoes

I spend all summer d r e a m i n g of tomatoes. But after a couple weeks (and a million salsas, sauces and mozzarella sandwiches), I start to feel sick of them. Then I feel guilty about it because I miss them so bad all winter.

This recipe is a great tomato finale, a fond farewell, and just a damn good Fall recipe. (Nobody wants to roast anything in the summer so this one is for a cool fall evening when you’re cold but you dont want to give in and turn the heat on. I am a strong New England woman…right?)

ingredients:

  • A couple or a bunch of small tomatoes [I used regular tomatoes but all the recipes seem to call for plum tomatoes. The important part is that they’re small]
  • Sea Salt
  • Pepper
  • Good Olive Oil
  • Your favorite Balsamic Vinegar (we use Trader Joes Balsamic of Modena )
  • Super crushed up Dried Basil
  • Finely Minced Garlic

directions:

  1. Cut the tomatoes in half, salt and pepper them and place on a cookie sheet.
  2. Drizzle with olive oil and balsamic vinegar
  3. Dust each with as much basil as you want
  4. Top with minced garlic
  5. Bake for around 10 minutes on 400 degrees.
  6. If you can let them sit, they marinate in all the goodness and are spectacular cold as well.

tags: Appetizer, Side Dish, Dinner, August, Summer, Fall, Autumn, Vegetarian, Vegan