Vegan Chai Energy Butter Cups
Ever wonder how the filling gets into the center of a peanut butter cup? This recipe shows you how. I use to whack my brains - not really, but was always curious how Cadbury got the caramel in their chocolate bar. Yes, I ate those bars and loved every bite, but I evolved and for good reason. So here I am - sharing a recipe that inspired me a few years ago - thank you Sahara Rose - Eat Feel Fresh is a pretty cool and spicy Ayurveda cookbook. Kudos! Job well done!
I’ve been modifying recipes since the 90’s. As an apprentice student and graduate of Natural Gourmet NYC I learned to experiment with recipes to make them healthier and allergy friendly: dairy free, nut free, gluten free, soy free, etc… Basically free from ingredients that some may be intolerant to or just want a better version of the dish and/or dessert. I also gained weight while I was experimenting and playing around in the kitchen because us chefs had to taste everything. Here’s a trick a learned from my chef teachers: try the dish and spit it out - yup, you heard me right - sounds unappealing but had to keep control of how much we were putting in our bodies.
These petit and gorgeous Butter Cups are fun to make - a little intimidating but don’t you worry they are doable and once you get the hang of it this recipe will be a holiday keepsake.
BTW, These Butter Cups are super powerful energy snacks on the go especially in the colder months. The spices are warming and the healthy fat and dark chocolate will pump you up with energy and brain stimuli. So, enjoy with ease!
Recipe
7 oz dark chocolate - you can use chocolate chips or a bar - dairy free
2 tsp coconut. oil
1/4 tsp cinnamon for sprinkling on top of butter cups
1/4 tsp fine salt to sprinkle on top of butter cups
Filling
1/3 cup coconut butter
4 drops of liquid sweetener - stevia or monk fruit or 1 tsp coconut sugar
1 tbsp chai spice blend - recipe below
- use mini muffin cups - makes 12
- prepare chai spice blend (below) set aside
- melt chocolate in double boiler
- add coconut oil to the chocolate
- stir until fully melted and remove from heat
- scoop 1/2 tsp a bit more of the melted chocolate into each muffin cup - the leftover chocolate will be used later in recipe
- place them in the freezer on a plate or pan for 5 minutes to set
- now make the filling in a small pot melt the coconut butter over low heat until smooth and creamy. Add the sweetener and chai spice blend and place in fridge to cool off for a few minutes
- take muffin cups out of freezer and add 1 tsp of the coconut butter on top of the chocolate - press it down gently onto the chocolate
- use the remaining melted chocolate to cover each muffin cup with another 1/2 tsp
chocolate
- place the almost finished dessert back into the freezer for a few minutes and then take out and sprinkle a tiny amount of cinnamon and salt on top. This step is optional
- return all the muffin cups back in the freezer until you’re ready to serve
- once the muffin cups are frozen which takes a few minutes place in airtight container. Enjoy! They are worth creating!
Chai Spice Blend
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp cardamon
1/4 tsp vanilla. powder
1/4 ground cloves
1/4 tsp ground nutmeg
- combine all spices in a small bowl
Genia’s Spoon Me Tips: You will have leftover chai spice blend - it’s delicious as a tea. Place the spices in a pot of water. and bring to boil. than. allow it to sit for 5-10 minutes and strain. Add a sweetener and enjoy a cup of Chai Tea on a cold. day. It’s the best!
The muffin cups melt quickly in. your hands. Be mindful and you enjoy every bite - napkin required!
Dark chocolate is for lovers - we all need the love, right?!
Truly deliciously yours,
Genia