I made these Omega Dark Chocolate Peanut Butter Cups last night when I was having a serious chocolate craving attack, and I’m happy I did, and now I’m happy to share the recipe with you.
So, what is so “omega” about this wonderful treat? It’s all in the crust.
Listen, if you’re already making your own peanut butter cups rather than buying the processed version, you’re off to a great start as far as taking care of yourself, but, these peanut butter cups are loaded with omega-3 fatty acids, so they’re on a whole new level. I often do an oat crust as a gluten free base for healthy treats, but this time, I loaded the crust with walnuts and chia seeds; two ingredients packed with omega-3 yumminess.
Why Are Omega-3 Fatty Acids So Good For You?
Friends, if you haven’t heard, consuming fat is a good thing, but, only good fat. I read an article about science-based benefits of omega-3 fatty acids, and I couldn’t believe the list: they help with brain function, they help clear your skin, they can reduce fat in the liver, and, surprisingly, they can even improve sleep.
As you can see, the crust is a generous amount, but it was really tasty with the chocolate and the peanut butter. I sweetened the crust with some maple syrup that I got at the Boston Public Market At Dewy Square, and it added a nice flavor. Unfortunately, I forgot to sweeten the chocolate when I melted it with coconut oil, so I swirled some agave into it after I poured it over the peanut butter on the crust. Don’t worry, I already adjusted the recipe so that you can make them properly (unlike I did, but they still tasted great).
Omega Dark Chocolate Peanut Butter Cups
All the yumminess of a chocolate peanut butter cup, with lots of omega nutrients.
- 6 tbsp peanut butter
- 2 cups oats
- 2 tbsp coconut oil
- 1 tbsp chia seeds
- 1/4 cup walnuts
- 1 tsp salt
- 4 oz. dark chocolate
- 1 tbsp coconut oil
- 2 tsp agave
Blend all ingredients for the omega crust together in a food processor, and press into a 6-count muffin tin. You could use muffin papers, or you could grease the muffin tin with coconut oil.
Melt the ingredients for the chocolate over a double boiler. Set aside and allow to cool for about 5 minutes.
Add 1 tbsp of peanut butter to each cup, flatten out with a spoon, and then pour the chocolate over everything. Chill in the fridge for about 30 minutes.