Peanut Butter Almond Butter Frozen Fudge Cups

It started with a curiosity about a fascination with coconut oil and how I could get it into my diet. I tried cooking in it, but everything I fried with it was just nasty. Coconut oil is a strange thing. It only stays liquid at a higher temp, so salad dressing is hard to do because it's thick at room temperature.

Searching through pinterest I found a link to this recipe for Healthy Chocolate Peanut Butter Fudge which was very yummy, but too peanutty for my taste. I'm including the recipe for the original version and my version. I thought if I added a little almond butter, it would be a bit milder, but maybe even a little healthier. I also wanted the sweetener to be a bit richer, so I've added a bit of molasses. I love molasses so much I could sit and eat a whole jar, but that's another story. 

Here are the ingredients for each followed by my method for preparing.

Healthy Chocolate Peanut Butter Fudge

• 1/2 cup coconut oil 
• 1/2 cup good quality cocoa powder 
• 1/2 cup natural peanut butter 
• 1/4 cup honey
• 1/2 tsp pure vanilla extract 

Healthy Peanut Butter Almond Butter Fudge

• 1/2 cup coconut oil 
• 1/2 cup good quality cocoa powder 
• 1/4 cup natural peanut butter
• 1/4 cup natural almond butter 
• 1 T molasses
• 1/4 cup - 1T  honey
• 1/2 tsp pure vanilla extract 

I put all of the ingredients in a 2 cup measure and whisk them all together with my smallest whisk. That way it is all ready to pour. Then I pour into my cups. You can use candy molds, cupcake molds or even ice cube trays. this recipe fills an ice cube tray just about perfectly, or about 10 cupcake papers partway filled. 

I started with silicone cupcake molds, but found them too much of a pain to clean, so now I use a silicone candy mold. When it is in the mold place in freezer. Because these melt easily, they have to be kept in the freezer. Pop out when solid and keep in the freezer in a container. They do melt in your hands.

The mold I used is this Wilton Daisy Mold that I found at Walmart. I think if filled to the top it would hold a double batch. 

What's Cooking - Chocolate Syrup

We ran out of Syrup a few weeks ago, no car and I thought...I can make this. So I found several recipes online and took what I thought was the easiest. They all have about the same ingredients, but different order of assembly. This is how I made mine. Delicious, easy, tastier than store bought, and most importantly cheap. I've been making a bottle a week, because we use on ice cream and in coffee. You know all those healthy antioxidants.

2 cups sugar
1/2 cup unsweetened cocoa
1 cup water
1/2 teaspoon real vanilla extract
pinch salt

I don't use a lot of salt, so a touch works. Put water, sugar and cocoa in a good sized saucepan. You need to boil this and it really bubbles up. First time I put in in a small saucepan and had a chocolate stove. I whisk the ingredients while cool and keep whisking through the process. Bring to a rolling boil and let boil for 3 minutes.
Take off heat and whisk in salt and vanilla. Let cool.

After the sauce is cool I pour into the old chocolate squeeze bottle. Or you can put it in a jar. This version must be refrigerated, because we didn't add preservatives (cool) and it will probably turn to chocolate liquor if you let it sit out too long.

I also wanted to add this awesome video I found today. Poppy is making a Nyan Cat costume, and her 8 year old and I were looking at Nyan Cat videos. I thought this one, laughable, fit the yummy chocolate munchie theme.

A little early in the day for Weed, but never too early for chocolate Syrup. Have a Great day and Enjoy!