The holiday season can be a stressful time of year when you are trying to stick to a lifestyle or diet that makes you feel at your best. We stress because we don’t know what we will eat when we get to an event, we worry what people will think when we deny their triple chocolate, gluten and dairy filled cakes, and we stress because we actually want to eat the cake!
It is an incredibly common pattern. We can easily get caught into a cycle of guilt, you feel guilty when you eat what you want, and you feel guilty when you don’t!
Enter healthier alternatives!
I do not believe in complete denial of all things delicious, because to be honest, it is when you feel deprived that you are most likely to binge, and eat all of the sweets, or chips, uncontrollably.
So try out this delicious holiday treat for your next party!
Chocolate Sunflower seed butter Cups
This recipe is incredibly easy and quick to assemble.
Step 1 is to take your favourite extra dark or unsweetened chocolate and melt it in a bowl on the stove top, or in the microwave, with xylitol, coconut oil and cocoa. You can also be melting the sunflower seed butter, sweetener and coconut oil in a separate bowl.
Step 2 Assembly! Pour a small amount of chocolate into the lined mini cupcake pan, just to line the base. Put this in the fridge to cool for 5 min. Then add your nut butter mix to the top. Cool for 60 minutes.
Step 3. Cover with remaining chocolate and cool for 30-60mins.
Then just focus on enjoying these delicious, and not totally diet ruining, treats!
- Chocolate Coating
- 3oz extra dark or unsweetened chocolate
- 2 tbsp coconut oil (use refined if you don't like the taste of coconut)
- 2 tbsp cocoa powder
- 2 tbsp xylitol (ground if you have large chunks)
- Buttercup Filling
- ½c sunflower seed butter
- 2 tbsp coconut oil
- 2 tbsp xylitol, or 10 drops of stevia (optional)
- In one glass bowl mix the chocolate, coconut oil and xylitol. Melt together and then add the cocoa powder.
- In another glass bowl mix sunflower seed butter, coconut oil and sweetener, to taste. Melt to combine smoothly.
- Add chocolate base to each mini cupcake liner, approximately 2 tbsp. Then chill 5min to harden. Add a layer of the buttercup filling to each liner and chill again for 60 minutes.
- After chilled add a layer of chocolate to top off the cup. Chill for 30-60 minutes and enjoy!
