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Inga's Trail Butter Superfood Nut Cups

Trail Butter is one of my favorite trail snacks, but I also enjoy it while traveling and in many of my recipes. Here’s one of my sweeter off the bike snacks – a heathy, delicious good-for-you treat that will satisfy your sweet tooth. This recipe is especially great for those who don’t consume dairy, sugar cane and peanuts. It’s gluten free, peanut free, vegan and paleo-friendly with a boost of maca root to help balance hormones. (in both men and women)

Using cacao (the purest form of chocolate) vs. dark chocolate delivers more antioxidants and nutrients that positively impact brain and cardiovascular health. This Amazon Superfood is a mood elevator, so get ready to get your happy buzz on.

Recipe

Makes 12 standard muffin size cups

Chocolate
Makes about 1 ½ cups
Ingredients:
1/2 cup melted coconut oil
3 Tbsp. melted cacao butter
3/4 cup raw cacao powder
1/3 cup maple syrup
2 Tbsp. maca root powders
1/4 tsp. sea salt
1/4 tsp. chili pepper
1 tsp.ground cinnamon
extra sea salt for garnish, if desired

Nut Butter Filling
Ingredients:
1/2 cup Trail Butter Maple Syrup & Sea Salt *there isn’t any sugar cane used in this nut butter blend
1 Tbsp. maple syrup
1 Tbsp. maca root powder
1/2 tsp. sea salt

Directions:
1. In a glass bowl over a pot of simmering water melt coconut oil and cacao butter. Add maple syrup and whisk to combine. When completely uniform, remove from heat and sift in cacao, maca root, chili pepper, cinnamon and add sea salt. Taste for sweetness and saltiness, and adjust accordingly.
2. In silicon or paper muffin cups spoon enough liquid chocolate to cover the bottom. Place in the freezer and cool until solid, about 15 minutes. Remember that you are only using about 1/3 of the chocolate at this stage.
3. Combine Trail Butter, maple syrup, salt and maca root powder. Taste for salt. This should be slightly salty, don’t go overboard.
4. Add nut butter filling to each cup on top of the solid chocolate and drizzle the remaining liquid chocolate on top, making sure to cover the filling completely. Sprinkle with sea salt and a couple of almonds if desired. Place in the fridge to harden for at least one hour.
5. After an hour, try removing one of the forms from cups. If the chocolate sticks at all, return to the fridge until completely solid.

You can keep the chocolates in their cups or remove them; either way store the nut butter cups in the fridge in a sealed container. These do melt rather quickly so don’t pack them in your pocket or bag. Best to consume pre or post-ride.

Enjoy!

 

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