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“Whatever Nut Butter” Cups: The Nuts Are Up to You

June 8, 2015 by Liz 29 Comments

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.

For Example, Cashew ButterFour Steps One Ingredient Cashew Butter

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 Recipe, finally. Thanks for being patient.

-for 2 big, nutty cups-

Filling

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. 

________________________________________________

Chocolate Coating

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. 

♥ Liz

Filed Under: Sweets and Treats! Tagged With: almonds, beautyfoodie, cashew, chocolate, CLEAN EATING, dessert, desserts, eat, food, foodie, glutenfree, lowcarb, recipe, snack, sweets

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Reader Interactions

Comments

  1. iamserenel

    June 8, 2015 at 5:13 pm

    OMG Dieeeed, these just look amazing !!!!!!! I need to try out this recipe 🙂

    Serene | I Am Serene L

    Reply
    • Liz

      June 8, 2015 at 5:14 pm

      Thank you!!! Can you tell from my posts I have a sweet tooth?!?! lol let me know if you give them a try!

      Reply
      • iamserenel

        June 8, 2015 at 5:18 pm

        I am going to give them a try 😀 I have a sweet tooth too, you’re an enabler looool!!!

  2. Karen Rees

    June 8, 2015 at 4:51 pm

    Oh my gosh I can’t even tell you how many of those I could consume right now lol Nommmm!! Trying these for sure!! Karen XX

    Reply
    • Liz

      June 8, 2015 at 5:00 pm

      They are worth the hassle, for sure! I make two at a time for a reason… Lol

      Reply
      • Karen Rees

        June 9, 2015 at 10:39 am

        haaaa – I’ll be doing that too Liz!!! Look awesome 😀 X

  3. Paul

    June 8, 2015 at 4:35 pm

    BIG fan of mint chocolate chip ice cream. I would’ve been all over that.

    Reply
    • Liz

      June 8, 2015 at 5:01 pm

      It is my favorite. Two things I never pass on: Mint anything and peanut butter anything. True story.

      Reply
      • Paul

        June 8, 2015 at 5:06 pm

        Not many people like mint. People always look at me like I’m crazy when I say I like mint chocolate.

      • Liz

        June 8, 2015 at 5:13 pm

        You have a point. I’m forever defending my love of mint and chocolate. Personally, I think I good serving of mint chocolate chip cleanses the palette.

  4. Heather E. Carefoot

    June 8, 2015 at 10:43 am

    I would eat about 6 of those! I love the addition of salt.

    Reply
    • Liz

      June 8, 2015 at 10:43 am

      Salt + Sugar = Happiness 🙂

      Reply
  5. Kay Grace

    June 8, 2015 at 7:17 am

    And yet another recipe to be added to my growing list of Liz’s recipes I’ve tried and loved! ❤

    Reply
    • Liz

      June 8, 2015 at 8:18 am

      Woo Hoo! Can’t go wrong with anything dipped in chocolate, right? lol 🙂

      Reply
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Hi, I'm Liz! I'm a Nutritionist turned blogger and food photographer who followed her passion for all things healthy...ish! I'm into plant-based meals, cheese boards, gluten-free waffles, and Wine Wednesdays. That's a thing, right? about me!

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