Valentine’s Day is coming up! Now, I know there are a lot of mixed emotions around February 14th. For many people this day can come with a lot of pressure.
But I think we’re coming at this holiday from the wrong perspective. Because Valentine’s Day’s not just about romantic love… it’s about chocolate. Which is why in my latest video I’m whipping up these chocolate maca nut butter cups!
In case you aren’t familiar with maca. It’s a root from Peru that is high in many vitamins and minerals such as vitamin C, vitamin B6, potassium and iron. It is typically ground into a powder which is easy to incorporate in many recipes. Red maca has a subtle caramely flavour which makes it perfect for recipes like these chocolate maca nut butter cups. There is also research to suggest maca may be good for mood, energy, balancing hormones annnnnnd… most appropriately for Valentine’s Day… boosting libido.
Shockingly easy to make, dairy-free, gluten-free — and so darn delicious. Whether you’re making them for a special someone or for the very special someone that is yourself — you can’t go wrong with these chocolate maca nut butter cups.
Chocolate Maca Nut Butter Cups Recipe
Recipe adapted from My New Roots
Makes 11-12 mini cups
Ingredients:
For chocolate
- 1/2 cup coconut oil
- 3 tbsp cacao butter
- 3/4 cup cacao powder
- 1/4 cup raw honey
- 2 tbsp maca (I use red maca)
- 1/8 tsp Himalayan salt (or other salt)
For nut butter filling
- 2 tbsp almond butter
- 2 tbsp sunflower seed butter
- 1 tbsp raw honey
- 1/2 tbsp maca
For garnish
- Flaky salt (optional)
Directions:
- Place all chocolate ingredients in a small pot. Heat on stove over low heat until all ingredients are melted and smooth.
- Pour small spoonfuls of chocolate into 11-12 silicon mini cup molds. You want to just cover the bottoms of the molds and ensure more than half the chocolate is left for topping. Place in fridge to chill for 10 minutes.
- While chocolate chills, in a small bowl, combine all nut butter filling ingredients.
- Once chocolate bases have chilled, shape nut butter filling into small round pucks and place on the centers of the chocolates. Flatten if needed. Ensure there remains a couple millimetres space between the nut butter and the sides of the mold so chocolate can go down the sides.
- Pour remaining chocolate a little at a time over each cup until all the chocolate is used up.
- Chill for 10-15 minutes so chocolate gets firm enough to hold the flaky salt garnish on top. Sprinkle flaky salt on top and return to fridge to chill for another 45 minutes.
- Pop cups out of silicone molds and enjoy immediately or keep in fridge or freezer for later.
References
Hormones & Balance
Healthline
Medical News Today
More dessert recipes
Vegan Gluten-Free Chocolate Chip Cookies
Yeast-Free Pain au Chocolat
Raw Date Squares