To say that I love peanut butter may be a slight understatement. When I first discovered that one of the great ways to take herbal powders was in a giant ball of peanut butter you can only imagine my excitement. Most herbalists have made or at least know of the infamous Zoom Balls from Rosemary Gladstar that is chock full of herbs to stimulate the body, enhance the immune system and supply a general support to the body's daily functions. If you haven't heard of these amazing little balls delicious medicine I would recommend asking Mr. Google to show you. If you don't know about herb balls the basic recipe is to take some powdered herbs and mix if with enough nut butter and honey (or sweetener of choice) to be able to mold it into a round ball that can then be refrigerated and taken as a daily dose of medicine. Simple right? Apparently not for me. Let's face it. I lack that creative ability in the kitchen and have a slight disability that make the majority of food I attempt to make... not horrible, just not as desirable as one might hope.
This recipe was stolen as usual (did I mention my lack of creativeness in the kitchen?) and altered to fit my needs. If you've never been to a site called Oh She Glows then you should. I love how her recipes are remarkably simple, healthy and vegan! Her deserts are to die for and that is where I got this recipe. You know those delicious peanut butter cups that haunt your dreams as a vegan? Well know I have something better. This is basically a recipe for a homemade peanut butter cup but it's not only delicious, it offers a healthy dose of protein, fat and herbs to support your daily health. You can blend whichever herbs you like just keep flavor in mind. I like to use my adaptogens such as astragalus, eleuthero, ashwaganda, shatavari, reishi or whatever blend I have on hand. I'm just going to jump to the recipe here but I'll be back to talk a little more about these herbs.
Herbal Nut Butter Cups
(Adapted from Raw Almond Butter Cups by Oh She Glows)
For the nut butter cup/bar
Mix all the ingredients for the base together until it forms a cookie dough type texture. You may have to play around with the powder the nut butter ratio to get the right consistency since they always very greatly depending on brands and how well you mix them. Once the base is all mixed together you have a couple options. The cleaniest and easiest for serving sizes is to line a 12 cup mini muffin pan with muffin cups and divide the batter between the 12 cups. This make for easy dosing, serving and traveling. Once you've done that you can place them in the freezer while you mix the topping.
You'll want to make sure the coconut oil is liquid before mixing otherwise it can be quite a pain to mix it all together. Whisk together all the chocolate topping ingredients. The pour and even amount over each nut butter cup using it all up. Once you have finished you can top the chocolate with a light sprinkling or salt or chopped nuts.
You can also make bars out of these by pressing the dough into an 8x8 casserole dish (lined with parchment paper to your life so much easier). Freeze the nut butter bars for 10-15 minutes then pull out and cut before drizzling the chocolate over top so you can easily break the bars apart later.
And that's it! I'll try get some pictures of my concoction one of these days when I remember before I'm almost done. You can get pretty creative with the herb blends so feel free to play!