Chocolate cups

(plain chocolate or peanut/almond butter cups)

1/2 c coconut oil
1/2 c cocoa powder
1/2 c natural peanut butter (or almond butter)
1/4c raw honey
1/2 tsp vanilla extract
(for easy measuring, when tripling the recipe use a 1lb jar of organic, natural peanut/almond butter)

To make plain chocolate cups just leave out nut butter. 

Blend all ingredients together in a blender or food processor. The warmth of blending will liquify it to become smooth. Pour desired amounts into muffin liners (regular or mini). Chill to set them. Store in the freezer for long term, fridge for short term. They will liquify again if they become warm. 
*can also be used at a “magic shell” type topping on cold desserts if warmed and poured over them. 


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No Bake Peanut Butter Bars


1 ½ cups peanut butter, could sub sunflower seed or almond butter for those with allergies
6 tablespoons pure maple syrup, can sub honey
1 cup oats, purchase "gluten-free" oats for those with allergies
1 cup puffed rice cereal, Arrowhead Mills is a good option or you can sub more oats


Line an 8 x 8 inch square baking dish with wax or parchment paper.
In a large bowl, stir together the peanut butter and maple syrup until it's mixed together thoroughly.
Pour in the oats and cereal and stir with a rubber spatula until well combined.
Spread the bar mixture into one even layer in the bottom of the pan. Refrigerate for at least one hour. Cut and serve or store in the fridge.

(originally from