Nutritionist Mia Rigden shows you how to make dairy-free peanut butter cups in this episode of ‘Alt-Baking Bootcamp’.
Because she usesdark chocolatechips, which are naturally dairy-free and lower in added sugars.
Plus,peanut butteris a great source of protein and healthy fats, and also has some fiber.
Press play on the video above to see the recipe in action, and follow along below.
Melt the chocolate chips in the microwave, stirring every 30 seconds or so to avoid burning.
Mix together the peanut butter, honey, and a generous pinch of salt.
chef, nutritionist, and the founder of RASA, a company specializing in individualized nutrition programs
Line a mini muffin pan with mini muffin tin liners.
Using half of the melted chocolate, evenly fill the muffin tins.
Evenly divide the peanut butter mixture into the muffin tins, on top of the chocolate.
Use the remaining chocolate to cover the peanut butter.
Sprinkle generously with Maldon sea salt, then refrigerate until set.
Store in an airtight container in the fridge or freezer.
…
Got it, you’ve been added to our email list.
