Hellooooo and good morning — I'm posting this winner up on the blog because so many people reached out after seeing my Instagram story (featured above) and wanted a recipe! I wasn't intending on posting anything for this, but it got so many responses that I figured I would go on ahead and post the recipe. 

This honestly took less than ten minutes, and all it requires is six ingredients, cupcake liners and a perfectly functional freezer — I'm pretty sure you could use the fridge too, but the freezer is definitely a move. 

Let's be real, fam, who doesn't like chocolate and peanut butter? And yes, some of you have tree nut allergies and whatnot, BUT you could also fill these bad boys with a little dollop of jam or honey or coconut butter or whatever your heart desires. These are gluten free, refined sugar-free, dairy-free....and are super easy to pull off...and to make it even BETTER...surprisingly enough (or maybe not surprising at all) all of these ingredients are from Trader Joe's! The homeland!

LET US BEGIN. *Quick side note, because I hadn't planned on posting this recipe and only made a single serving, I didn't take any other pictures than the one above. Maybe I'll make more in the future...but I was inspired by these almond butter guys over at  Pinch of Yum. 

Here are some quick little buzz words for all of you wondering what they taste like:

A smidge coconutty (three words, sorry not sorry)
Fudgey
Happy
Lovey
REMINISCENT of real peanut butter cups, but they aren't so that's fine. 
Totally guilt-free
Healthy fats, am I right?

You might just want to eyeball some of these to meet your personal taste preferences.

• 1/2 cup coconut oil
• 1/2 cup cacao powder
• 1/4 cup maca powder (optional, you can just supplement with cacao if you want)
• Agave to taste
• 3 Tbsp of flax meal
• 1/2 cup of nut butter of choice — I used Trader Joe's chia and flax peanut butter

1. Gather about 12 cupcake liners (more or less depending on how thick you want yours) and place them in muffin tin. 
2. In a small bowl, melt coconut oil in microwave for about 15-30 seconds until liquid. 
3. In small increments, add cacao and maca powders to the melted coconut oil until blended, and add agave as needed (I found I only needed about a tablespoon). Then once evenly mixed, add flax meal. 
4. Using a glass measuring cup or a spoon, pour a thin layer of the cacao-coconut mixture into the bottom of the liners. 
5. Pop those bad boys in the freezer for about 5 minutes or until mostly hard — coconut oil melts and solidifies fairly easily, so this should not take long.
6. Dollop a small spoonful of nut butter (or jam/coconut butter) into the center of the cupcake liners on top of the already hardened chocolate. 
7. Top off each cup with the remaining chocolate mixture and ensure the nut butter is covered completely. 
8. Place them back in the freezer for 5 minutes or until hard, and they are ready to enjoy!

*I might make more this weekend, so I can take nice photos of them all cute and stacked and whatnot..... :)*

Peace, love, and peanut butter cups. 

Happy MAY! 
The rumors are true, and if you've checked out my Instagram, you will know that I’m back with these incredible power muffins. This morning I woke up and was sore, but it was early so I wanted to get something done. Well, I’ve been craving muffins recently, so I decided to whip up some healthy breakfast muffins before heading off to work. It’s not normal for me to want to bake in the morning, but when I am feeling motivated and want to do something I don’t usually want to do, I go with it! Enter, blueberry muffins. 

I’m absolutely so excited to share this recipe with you. I adapted it from Sally’s Baking Addiction to be dairy free and added a little more zing in the batter to increase that oomph! In the mornings, I usually like having a smoothie or something savory, but this morning I was feeling something a little different that still were packed with protein and nutrients to keep me full and nourished for the rest of the morning! ​

*Fun fact* These are dairy-free, gluten-free and mostly refined sugar free! My dad absolutely loves streusel topped muffins, so I decided to add a quick-oaty cinnamon streusel topping to half of them (just because I ran out….). That said, I totally spaced on adding any sweetness to that portion, so I’ll sub it in the recipe. 

​They are best right out of the oven with a little drizzle of honey, and OH MAH GAH you will want to make batches on batches. I usually don’t feel THIS passionate about muffins, but this recipe has changed me. They don’t taste bland and “bran-ey,” so trust me on this one. TEAM MUFFIN. 

The base could easily be adapted to make banana, cranberry orange, apple, pumpkin or zucchini muffins as well if blueberry isn’t your cup of tea.