It was a weekend, let me tell ya. I attended a local arts festival that was basically just a cleverly disguised opportunity to walk from one booth to another and stuff your yourself like a thanksgiving turkey.
Or, a tofu-rkey if you are a fellow vegetarian.
So we walked, and snacked, and walked, and nibbled, and walked some more. In other words, we ate our way from one end of the city to the other. The rundown of food is sort of a blur, but there were deep fried pickles available (I missed out on these) along with deep fried Oreo cookies. Some frosty and refreshing frozen lemonade to wash down a plate of vegetarian delights from the Buddhist’s booth. Oh, and as if we weren’t stuff to the brim, a giant waffle cone of Mint Chocolate Chip ice cream. Dead.
So why did I tell you this really boring and detailed story of my weekend? Here’s why; even though you can’t eat like a king and queen every weekend, you are still allowed to indulge some of the sweeter things in life.
My favorite un-guilty pleasure and the reason of this post-
The “Whatever Nut” Butter Cups
Folks, it doesn’t matter. Cashew, Almond, Peanut, Macadamia…the possibility are endless and always delicious when it comes to nut butter cups. In my years of grinding homemade ‘butters, I’ve found that none of them are bad. I guess it is all dependent on what kind of nutty mood you are in.
Ingredients? Just one:Nuts. A pound if you need exact measurements, in a blender or food processor for about 5-10 minutes.
For the purposes of your snacking pleasure, you could really use any nut to create a creamy, dreamy center for your Nut Butter Cups. Cashew is just my current obsession. Last week it was Almonds. Next week, who knows.
The Process- Nut Butter Cup
The Recipe, finally. Thanks for being patient.
-for 2 big, nutty cups-
2 TBSP Nut Butter of your choice
1 TBSP Swerve Confectioner’s Sugar
Pinch of Sea Salt
Mix ingredients until well combined and divide into two small balls.
If you want to use already sweetened chocolate, be my guest. If you are counting carbs, using unsweetened chocolate and adding Swerve will make this Low-Carb.
2 Squares Unsweetened Baker’s Chocolate
1-2 TBSP Swerve Confectioner’s Sugar (the amount you use is dependent on how sweet you like it. I like it moderately sweet so I use 1 1/2 tbsp)
Melt the chocolate in the microwave in a small container, 45 seconds at a time, until melty. Add in sweetener a little at a time and stir continuously. Taste, add more, taste, until it is sweet enough to tickle your taste buds.
Using a cupcake liner, spoon enough of the chocolate coating to just cover the base of the liner. Place a nut butter ball in the center, sitting atop the chocolate. Spoon more chocolate over the nut butter until it is no longer visible. Place in the refrigerator to cool.
That’s it! Make two or ten or a hundred. Just don’t eat them all at once, wink wink.