Five Spice Peanut Butter Birthday Cups with Salt and Sage

Five Spice Peanut Butter Birthday Cups with Salt and Sage | Seed Plant Water Grow

HAPPY HALLOWEEN!!!!!  Well, October has come to a close and what an interestingly speedy month it's been.  In my family, the first four out of eleven grandchildren were born in this month(including me) so a lot of love was thrown around.  But beyond the celebrations, the past 31 days have universally felt like an amalgamation of energy, super charged in the language of truth.  It's like all these subatomic particles are coming together, directing us toward our next forward unknown.  My hope though is with a measure of peace because I think most folks right now could use a healthy dose this coming holiday season.  So much is happening in the world, all our threads are intertwined (looked up just now and the clock read 11:11, love numbers).  Perhaps a little holiday restoration is the best medicine to help heal some of this parading brokenness.  We all have our own version of hard to let go of patterns.  Now's the time to embrace them, love on them , transform them, then get out into the world and spread some good holiday cheer.  

Which brings us to this food story post.  These peanut butter cups were created to celebrate my sisters mid-October Birthday but are doubling for some Halloween FUN.  I'll list all the ingredients below with a loose "how to" description because honestly you could easily alter them into your own version of YUM.  Continue below to check out these Five Spice Peanut Butter Birthday Cups with Salt and Sage and a bonus treat at the end.  Enjoy:)

 

Five Spice Peanut Butter Birthday Cups with Salt and Sage

{rough measurements plus or minus}

1/4 cup Organic Peanut Butter(no salt or sugar added)

1/4 cup Raw Cacao Powder

1/4 cup Coconut Oil

2 tbsp Maple Syrup or Raw Sugar Simple Syrup(equal parts water & sugar)

Five Spice

Pink Himalayan Salt

Powdered Sage

Mini Muffin Cups

First take the Peanut Butter and mix in about 1/2 tsp of Five Spice, more or less to your taste.  Set aside.  Then, to a bowl add the melted Coconut Oil, Maple Syrup or Raw Sugar Simple Syrup and Raw Cacao Powder and combine till it forms a fluid mix(note: the raw sugar simple syrup is a little sweaty and harder to spread around but doable if you're looking for an alternative to maple).  Just adjust the measurements to suit your needs.  If you look online you'll also find tons of other variations for virtually this same recipe, lots of creative versions.  Ok, back to this one...with a small spoon scoop a little of the fluid mix into a mini muffin cup and spread around.  Now add a dollop of the Peanut Butter mix to almost fill then cover with more of the raw cacao fluid mix to seal off.  Top with Himalayan Salt and Powdered Sage then placed in the refrigerator to set for a few hours then you're all set to gobble em UP. 

just a little bonus...

These here cupcakes were my Birthday treat adapted from a cake recipe that I made several years ago for my sister's Birthday.  Same ingredients just prepared like a muffin.  The only addition is adding Turmeric to half of the buttercream icing.  Check out the cake recipe for Chocolate Dream Birthday Cake(vegan & gluten-free) HERE.  AND the ice cream you see there???  Well, it's an adaptation as well.   Butter Pecan Coconut Milk Ice Cream recipe is HERE.  The only addition is again the Turmeric but this time in the form of LUCID Tea's Organic Turmeric Herbal Blend.  After adding all the ingredients to a sauce pan throw a couple of tsp of LUCID's herbal blend into the mix and heat per original recipes instructions.  Cool for 20 minutes then using a fine mesh colander or sieve run the liquid through to discard the leaves or you might also try saving them for an evening cup of tea.  Continue with the liquid mixture in following the rest of the original recipe.  ENJOY:)