Tag Archives: Coconut Butter

Gingerbread Pumpkin Cups

You are definitely going to want to pop these in! These are a healthier homemade treat with all the flavors of gingerbread and pumpkin! The warming spices and the melty, but chewy texture of these Gingerbread Pumpkin Cups are so delicious and a special way of treating yourself without a lot of added sugar. The flavors are comforting and a perfect treat for fall and winter. The depth of flavor from just a small amount of molasses and the maple sugar makes these next level good! There is real pumpkin in them and also some wonderful, healthy spices.

The primary fat used in this recipe is delicious coconut butter. Coconut butter is a source of healthy fats, primarily saturated fats in the form of medium-chain triglycerides (MCTs). These MCTs are believed to be metabolized differently in the body and can provide a quick source of energy.

There is the perfect amount of sweetness to these Gingerbread Pumpkin Cups using a little maple sugar, which is derived from maple trees and is a natural sweetener with a lower glycemic index than white table sugar, and molasses which is rich in minerals and flavor. Both of these flavors together give these cups a really special, yummy flavor.

There is also pumpkin in these cups to give them a softer texture and a little pumpkin flavor to compliment the spices. Just two teaspoons of ghee gives them the buttery flavor. I like ghee because it is lactose and casein free for those with dairy intolerance, and it is tolerated by many. It is also rich in vitamins. A small amount was used in this recipe. It is a saturated fat, and should be enjoyed in moderation. I do love that ghee contains antioxidants, such as beta-carotene and conjugated linoleic acid (CLA), which may have various health benefits, including potential anti-inflammatory properties. Ghee has been used for centuries in traditional Ayurvedic medicine and Indian cooking. It is often praised for its potential health-promoting qualities. It also has a higher smoke point for cooking, so it is a good choice for roasting vegetables. These cups are gently warmed. I chose the ghee for the flavor in this recipe, and only used 2 teaspoons.

I have been enjoying one or two of these delicious Gingerbread Pumpkin Cups a day. I keep them in the refrigerator. If you want to make them vegan, substitute more coconut butter for the ghee. They will be a little firmer in texture.

Here’s the recipe. This will make ten using mini muffin cup liners. These are about two bites.

Gingerbread Pumpkin Cups

Line a mini muffin pan with ten paper mini liners.

Ingredients:

1/2 Cup plus 2 Tablespoons of Coconut Butter (my favorite brand)

2 Tablespoons of Canned Pumpkin

2 Tablespoons of Maple Sugar

1 Tablespoon of Blackstrap Molasses

2 Teaspoons of Ghee

1/4 Teaspoon of Cinnamon

1/8 Teaspoon of Nutmeg

1/8 Teaspoon of Allspice

a pinch of Ground Ginger

a pinch of Sea Salt or Pink Himalayan Salt

Directions:

Add all the ingredients to a medium saucepan, and warm over low heat, whisking until the coconut butter and ghee is just melted and everything is completely incorporated. You just want to warm and melt the ingredients not bring them to a simmer, because the coconut butter will seize and get hard. Scoop the melted ingredients evenly into the mini muffin cups, tap the pan on the counter to level the cups or smooth gently with a butter knife. Then, refrigerate until firm. Remove the Gingerbread Pumpkin cups from the muffin tin, and store in the refrigerator in a sealed container.

As always, I love to hear from you. Share this recipe with a friend.

Easy Macadamia Peanut Butter Cups SCD, Healthy

The holidays are here, and it is easy to feel deprived when you are following a special diet when all the traditional treats are floating around.

These Macadamia Peanut Butter cups are SCD Legal, healthy and delicious. Those seeking healthier treats this holiday season will love these scrumptious, creamy cups with a balance of honey and a pinch of salt.

Each batch makes one dozen and can be easily doubled.

Easy Macadamia Peanut Butter Cups

Directions:

You will need two medium bowls that are microwave safe. Lay out a mini muffin tin with 12 paper liners.

Ingredients:

1/4 Cup of Peanut Butter, no sugar

1/4 Cup of Tahini, unsweetened

1/4 Cup of Coconut Butter (I use this kind – my fav!)

2 Tablespoons of Honey, Divided

Twelve whole raw Macadamia Nuts (I love Nuts.com for these. They are gluten free)

Sea Salt, two pinches

Directions: In the first bowl, add 1/4 cup of peanut butter, 2 tablespoons of coconut butter, 1 tablespoon of honey and a pinch of salt. Microwave just ten seconds at a time, stirring until it is smooth and fluid.

In the second bowl, add 1/4 cup of Tahini, 2 tablespoons of coconut butter, 1 tablespoon of honey and a pinch of salt. Microwave just ten seconds at a time again, stirring until it is smooth and fluid.

Using a teaspoon cookie scoop and just judging by eyeing it, divide the peanut butter mixture evenly between 12 mini muffin cup liners. Rap the pan on your countertop to flatten the surface. Then place in the freezer for ten minutes. After ten minutes the bottom layer should be firm. Scoop the Tahini mixture on top of the peanut butter base as you did before. Then, add one whole macadamia but to the top of each cup. Tap gently on the counter just to set the madacamia but in the top. Freeze for ten minutes, then they are ready to eat. Store them in an airtight container in the freezer until ready to serve.

Enjoy!

Merry Cherry Chocolate Fudge

Fudge with health benefits? What’s that you say? Well hey, I have a fudge recipe that tastes decadent and fudgy, and it has benefits other than expanding your waistline over the holidays. I tested it on my kids, and they gave me the thumbs up as well. Bet you want to have a piece don’t you? Read on for the benefits.

merry-cherry-fudge-gluten-and-dairy-free

For the fudge I used raw cacao powder, a whole cup of it! Raw Cacao is rich in magnesium, calcium, sulfur, zinc, iron, copper, potassium and manganese. It also contains polyphenols, B vitamins, protein, fiber, and essential heart healthy fat. Keep reading if you care about the benefits of Coconut Butter. 🙂

merry-cherry-fudge-paleo

I used creamy coconut butter, which is rich in immune boosting lauric acid and is said to destroy harmful bacteria, viruses and funguses, but very importantly, it is yummy enough to eat by the spoonful right out of the jar! It also is thought to boost metabolism because of it’s short chain fatty acids. Coconut butter is made from the meat of the coconut.

The recipe also includes raw, local honey which wards off infections (they use honey on bandages in wound clinics to kill infections. That’s how powerful it is.) The pollen in raw honey also helps with seasonal allergies, if it is local to where you live. It is an unrefined, natural sweetener as well.

I used freeze dried cherries for the fudge. Freeze drying concentrates the antioxidants. Just two tablespoons of freeze dried cherries contains the antioxidants of a whole cup of fresh ones, plus they work really well in the fudge. Yah!

Are you ready for the recipe?

merry-cherry-fudge-dairy-free

Merry Cherry Chocolate Fudge

Ingredients:

2 Cups of Coconut Butter (here is my favorite)

1 Cup of Raw Cacao Powder (like this gluten free brand)

3/4 Cup of Raw Local Honey

1/2 Cup of Coconut Milk (full fat, no additives)

1/4 Cup of Freeze Dried Cherries (this kind is what I use)

1 1/2 Teaspoons of Pure Vanilla Extract

1/8 Teaspoon of Sea Salt

Directions: Line an 8″ square pan with parchment paper. Set aside.

Place the freeze dried cherries in a sealed quart zip lock bag, and roll over with a rolling pin until the cherries are finely crushed. Set aside.

In a large bowl with a hand held mixer, mix together the softened coconut butter (Place the glass jar with the lid off for about 30 seconds in the microwave, and it will soften nicely so it is easily spooned.) Raw Cacao Powder, Honey, Coconut Milk, Vanilla and Sea Salt. Mix until smooth starting out slowly so you don’t fling cocoa powder all over the place.

Scoop the fudge into the parchment lined pan and smooth with a rubber spatula, reaching the sides of the pan and spreading it evenly.

Sprinkle with the crushed cherries and lightly pan down into the top of the fudge.

Put the pan in the freezer for one hour. Remove the pan from the freezer, and remove the parchment. On a cutting board with a large, sharp knife. Cut the fudge into 1 1/2″ inch squares. Store in the refrigerator or freezer for a firmer fudge. You can also store the fudge at room temperature if you like a softer fudge.

Happy Holidays!

Merry Cherry Chocolate Fudge Dairy Free, Paleo

Eat Your Nutrients!

*Affiliate Link – I receive a small commission when you purchase products I recommend through my Amazon links. I use these products myself and never recommend anything I haven’t tried and use regularly. The small commission helps me keep my blog up, so if you have enjoyed my posts and recipes, I appreciate your support. You don’t pay any extra for your products. Thank you.🙂

No Bake Peppermint Ice Caps

Ready for a yummy no bake recipe? Try these little two bite no bakes using mini muffin cups! Little hands can help make them.

They are ready in a jiffy!

No Bake Peppermint Ice Caps Collage

No Bake Peppermint Ice Caps

Directions: Line a mini muffin pan with 18 mini muffin papers.

Bottom Layer Ingredients:

1/2 Cup Coconut Butter, (Softened in the Microwave for 30 seconds)

1/4 Cup Carob Powder

2 Tablespoons Maple Sugar

2 Tablespoons Coconut Milk

2 Tablespoons Coconut Oil, Melted

1 Teaspoon Vanilla Extract, Alcohol Free for AIP

Blend the ingredients together with a hand-held electric mixer. Using a teaspoon cookie scoop, scoop and roll the mixture into balls. Then, press into the bottom of each mini muffin cup. If the mixture is soft at this point, freeze for 20 minutes before proceeding so you can press the top layer evenly onto the bottom. This will depend on how much you soften your coconut butter.

Top Layer:

1/2 Cup Coconut Butter (Warmed in the microwave for 30 seconds)

1 Tablespoon of Maple Sugar

1/8 Teaspoon of Peppermint Extract, Alcohol Free for AIP I use this

Blend together with a hand-held electric mixer. Scoop into scant 1 teaspoon balls and roll between your hands. Press onto the top of the bottom layer, and gently pat to the edges of the mini muffin cup.

Refrigerate for 1 hour. Serve.

Store in the refrigerator, or at room temperature.

Make 18

This recipe is part of the Phoenix Helix AIP Recipe Roundtable Roundup here!

Paleo AIP Recipe Roundtable