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Background info: Before peanuts became a modernized cash crop, many pre-Columbian cultures, such as the Moche people, cultivated this legume as both a food source and an integral part of their culture. Peanuts remain popular in both Peruvian and Mexican cuisine, and provide a good source of protein, Vitamin E, and monounsaturated fats.
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- 1½ cups no-sugar-added baking chocolate chips
- ¾ cup peanut butter (or nut butter of choice)
- ½ cup plus 2 tablespoons unsweetened shredded coconut
- 1 tablespoon grassfed butter
- 1 tablespoon yacon syrup
- Sea salt and macadamia nuts for topping (optional)
- Combine peanut butter, grassfed butter, and sweeteners in a glass (or stainless steel) bowl over a pot of simmering water, stirring until smooth.
- Mix in shredded coconut.
- In a separate glass bowl over the pot of water, melt chocolate, stirring gently.
- Put a thin layer of chocolate in a nontoxic silicone mini cupcake tray, followed by a layer of peanut butter mixture and then another layer of chocolate.
- Top with salt and macadamia nuts, if desired.
- Freeze. Store in glass airtight container in freezer.
Reprinted from Beyond Nutrition; ryankennedyhealth.com/book.
Ryan Kennedy, CCN, CFMP, CTN, is a Functional Medicine Practitioner, Board-Certified Clinical Nutritionist, and author of Beyond Nutrition: The Ultimate Cookbook for a Healthier & Higher-Quality Life. Website: ryankennedyhealth.com.
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Published in the Price-Pottenger Journal of Health and Healing
Winter 2021-22 | Volume 45, Number 4
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