Better than Reese’s Chocolate Nut Butter Squares

Tempeh Bacon Lettuce & Tomato Sammies (1)

Sometimes a candy bar seems like the cure for all of life’s woes. But seriously, sometimes there is immense comfort in the forbidden foods. This is why I don’t make foods taboo and I usually just find a way to make that pleasurable and decadent item WAY better.

A few weeks ago I had a client who noticed that when she was feeling stressed she would go straight for the Reese’s Peanut Butter cups. These were her drug of choice. The moment she bit into that chocolatey peanut buttery cup that melted as she savored each bite, she felt euphoric. It was like nothing else mattered because it was just her and that peanut butter chocolate orgasm.

Then an idea was born.

I wanted to teach my client how to make her own peanut butter cup, but with things that made her feel energized and euphoric in a non-toxic way. I mean, if you can make it better with better quality ingredients then why don’t you?

I took the sugar out of this recipe, added in nourishing coconut oil (get the good kind, it’s worht the extra few bucks) and gave the option to add in some grade b maple syrup if extra sweetness is desired.

This recipe may seem a bit labor intensive but in all honesty, it is worth it.

The key here is to use really good quality ingredients and take your time. You want every single thing to be infused with sexiness and love. Don’t rush the sexiness of making your own chocolate treat. 😉

Oh and to make this recipe EXTRA decadent? I added a date caramel. Yea. Date caramel. You read that right.

Better than Reese’s Chocolate Nut Butter Squares

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Makes 12-16 squares or 12 nut butter cups

Total time: 1-2.5 hours (depending on how enthusiastic you are about waiting)
What You Need: 
For the nut butter crunch
  • 1 1/2 cup almond butter or peanut butter
  • 4 cinnamon gluten free graham crackers
  • 2 tablespoons maple syrup (optional)
  • 2-4 tablespoons coconut oil
For the dark chocolate
  • 1 tablespoon coconut oil
  • 1/2 cup dark chocolate chips
For the date caramel
  • 1 cup (8-10) Medjool dates, pitted (soaked in hot water for at least 20 minutes)
  • 1 tablespoon coconut oil
  • 2-4 tablespoons coconut milk
For garnish: 
  • Flakey sea salt (NEEDED)
How You Make It: 
Step 1:
In a food processor or blender, create some graham cracker crumbs. Pulse until almost a powder. Add in your almond butter and coconut oil. Process until smooth or crunchy if you like it this way. We like texture. (NOTE: Add more coconut oil if you want it to be more smooth)
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Step 2:
Prepare your pan of choice with parchment paper (or cupcake liners). Pour almond butter mixture into pan. Spread out evenly. Set in freezer to harden for a minimum of 40 minutes or up to 2 hours.
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Step 3:
Create your date caramel by creating a creamy consistency by running dates, coconut oil and coconut milk in a blender on high. Pour caramel over the top of your almond butter mixture. Pop in the freezer for 15 minutes
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Step 4:
Melt your chocolate over a double boiler. Spread your sexy melted chocolate evenly over the top of your almond butter date caramel awesomeness.
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Step 5:
Garnish with sea salt and pop in the fridge for 15 minutes.
Step 6:
Cut into squares or if you have these babies in muffin tins, pop out and eat.

And that’s all she wrote.
I have some in the fridge I’m going to nibble on for dessert tonight.

Peace, love and NO Beef!



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