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Chocolate Turmeric Butter Cups

Chocolate Turmeric Butter Cups

Reimagined peanut butter cups using almond butter, fresh turmeric, and handmade chocolate that skips the dairy and refined sugar. Feel good enjoying these anti-inflammatory treats.

Turmeric Inside layer:

 1 tablespoon fresh turmeric, finely grated

½ cup almond butter

1 tablespoon maple syrup

1 tablespoon oat flour

⅛ teaspoon sea salt

⅛ teaspoon black pepper

To make the inside layer mix the above ingredients together in a small bowl until you have a golden paste. Place 9 muffin papers into a muffin tin and add about 1 tablespoon of paste in each muffin tin paper, pressing to make a thick layer that looks like a disc at the bottom of each cup. Place muffin tin in the freezer for about 1 hour or until discs are firm. 

Once the inside layer is firm (it won’t be solid, just firm enough to handle) remove from the muffin tin paper and set on a place or cutting board as you prepare the chocolate. Keep the muffin tin papers in the tin for the next step.

Chocolate top and bottom layer:

½ cup coconut oil*

¼ cup cocoa or cacao powder

¼ cup almond butter

3 tablespoons maple syrup

¼ teaspoon pure vanilla extract

⅛ teaspoon sea salt

To prepare the chocolate, warm the coconut oil in a small saucepan until just melted. Remove saucepan from heat and stir in remaining ingredients until smooth (a small whisk works well). Pour a small amount of the liquid chocolate into each of the muffin papers in the muffin tin. You want a thin bottom layer of chocolate. Next, place a firm turmeric center layer inside each cup and add chocolate to top, completing your cups. 

Place in the freezer to set for 30 minutes. Serve from the freezer, do not allow them to thaw as these chocolates will melt fairly quickly at room temperature. 

Makes 9 chocolate turmeric cups.

*choosing refined coconut oil is best for this recipe, it has had the scent and taste of coconut removed making it more neutral.