So it's Easter and that used to mean that there was a TON of chocolate that surround us. The entire family is fanatics about the Reeses cup and reeses eggs made it even better! However this year, we are limiting the chocolate and since reeses don't quite make the list when it comes to being top 8 allergen free, we needed to find a way to adapt so that Gavin (and momma) wasn't feeling so lonely! Plus it's a perfect time for me to find another treat that combines allergy free and healthy for my EoE munchkin and Portion Control approved with clean food ingredients for the mommas!
I have been getting creative the past months since I was doing the 21 day fix and chocolate isn't allowed with the extreme plan so we've been making our own, using the super nutrition of shakeology. So it dawned on me that if I can use this to make healthy chocolate substitute then I could use it for a pb cup, right?!? It seemed way too perfect! Now before I even start to write down about how easy this is...let me warn you! I don't make things pretty, lol. I like to throw things together and just pray that they taste good! Sometimes things work out, other times not so much. So what I am about to share with you, may not be super pretty but I know many of you moms out there who would be able to finesse the heck out of this for perfection! So i'll share the roots of the project, and allow your creative minds to expand!
I started with brainstorming what we had because who has time to run to the store when you have a brain storm and I decided on 2 scoops of chocolate vegan shakeology. This meant me and the kids would get some crazy doses of nutrition while enjoying dessert, bonus right!?! Then to find a way to form it and solidify it, I went with coconut oil and the plan to freeze it. Sunflower seed butter as the PB alternative, and a dab of gf vanilla extract. Using the mini muffin pan, which is a genius invention by the way, I think we were set to begin!. The kids pulled their chairs up to the cupboard and we got started!
Now I warned you, I said things aren't pretty in my kitchen so bear with me! I first melted the coconut oil and mixed it in with the two scoops of shakeology and the capful of vanilla extract. I slowly added tbsp of water into the mix until I got the consistency I liked. It was about 8 tbsp total although that can be played with based on how you work with it and form it. I used the coconut oil on the corner of a paper towel to lightly coat the inside of the tin. I then scoops about 1/3 of a tsp of the shakeology mix onto the bottom of the tin and attempted to flatten it out the best I could. I think if I mixed it longer and added a tad more water/oil, this would work better. But it is what it is so we kept going. I placed a tiny bit of sunflower seed butter in all the tins as the next layer and then topped several of them with more shakeology mix and left a few with just the sun-butter as the top. The last step was to throw them in the freezer. I would recommend at least 4 hours but I just left them in overnight since it was close to bedtime.
The next morning I pulled the tin out of the freezer and used a spoon to pop them out! They stayed together and were exactly what I wanted. Mini sun-butter cups, top 8 allergen free, and packed with nutrition! Perfect for the EoE munchkin, tasty for the girls, and 21 day fix approved for mom! Chalking this up as a win and can't wait to perfect that constituency so they look as good as they taste for next time. You are going to want to store them in refrigerator after making so that they stay solid!
Recipe and Preparation
Items needed:
mini muffin pan
1 1/2 tablespoons of Coconut Oil
1/4 water
1/2 tsp of gluten free vanilla extract
1/2 cup of sunflower seed butter or the alternative of your choice
Preparation
1. Use the corner of a paper towel covered with coconut oil to wipe in the cups of the mini muffin pan. You will need to prepare for a dozen Sun-Butter cups.
2. Melt the remaining coconut oil in the microwave.
3. Place two scoops or servings of vegan chocolate shakeology into a bowl and add in the vanilla extract and melted coconut oil.
4. Begin to mix or stir ingredients together and begin adding water one tablespoon at a time. Continue to stir until the chocolate mix reaches a consistency that is smooth.
5. Use about a 1/2 tbsp of shake mix and put on the bottom of each tin cup. Try to tap the pan at the end to smooth out the bottom layer. Place in the freezer for 15 minutes.
6. After 15 minutes the bottom layer should be solid enough to scoop on the sun-butter nice and neat. The amount you want to use it up to you. I recommend at least 1/2 a tsp.
7. Lastly, you can choose to top the cups with more chocolate or leave it with the sun-butter on top. If you choose to top them, you may need to mix another tbsp of water into the shakeology mix and then scoop it onto the top layer of each of the cups and again tap the pan down once you are down to try for a more smooth look.
8. Place in the freezer for 4 hours or overnight and pop them out with a spoon once they are solid. Store them in the refrigerator until ready to eat.
AWESOME for portion control planning and when the cravings hit hard!!! For those of you doing the 21 Day Fix, 21 Day Fix Extreme, Insanity Max or any of the Portion Control meal plans then 2 cups would be:
1/2 Red
1/2 tsp
For more information about portion control meal planning, weightloss, clean eating, and exercise, check out the resources at www.itsfitpossible.com or email me! My goal is to help others find ways to realize that you CAN handle it all! There are huge benefits in caring for your special needs children when you are caring for yourself as well! A healthy mom creates a healthy family <3
Lisa Fickenworth
www.facebook.com/lfickenworth
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