April Dessert Recipe – Peanut Butter Cups

April Dessert Recipe – Peanut Butter Cups

Linoleic acid, an omega-6 fatty acid found in peanuts, has been shown to reduce inflammation and is therefore seen as anti-inflammatory. In fact, the 2009 American Heart Association Advisory Panel recommended that Americans include omega-6 in their diets, citing its anti-inflammatory benefits. Cacao adds a dark chocolate flavor, bitter and fruity, to these peanut butter cups. Cocoa flavonoids help to decrease inflammation and improve the overall immune response. A recent study focusing on the benefits of maple syrup has shown that the delicious liquid contains a molecule called quebecol, which has anti-inflammatory properties, perfect to boost the sweetness without the unhealthy effects of refined sugar. Coconut oil goes a long way in creating an anti-inflammatory feast. Coconut oil may ease inflammation by improving antioxidant status. Antioxidants work by stabilizing free radicals in the body, neutralizing the reactive atoms that can contribute to inflammation. Healthy nuts are chock full of the polyunsaturated and monounsaturated fats but contain very little unhealthy saturated fat. As a result, nuts have major anti-inflammatory effects. In particular, almonds, hazelnuts, pecans, and peanuts are excellent sources of vitamin E (Traber, 2015). Vitamin E may protect the body from the effects of harmful free radicals and have been shown to reduce inflammation. This recipe is not only quick to prepare but is the perfect bite for those with a sweet tooth to finish off their meal.

 

Ingredients:

  • 1 cup organic smooth peanut butter
  • ½ cup maple syrup
  • ½ cup melted coconut oil
  • ¼ cup almond flakes
  • ¼ cup raw cacao powder

 

Instructions:

  1. Combine the peanut butter, almond flakes, half the coconut oil and half the maple syrup. Stir until the consistency is creamy and smooth.
  2. Fill standard muffin cups to 2/3 full.
  3. Place the cups into the freezer for around 15 minutes until slightly hardened.
  4. Combine the remaining coconut oil, maple syrup and cacao powder. Stir until the consistency is creamy and smooth.
  5. Add 2 spoons of the cacao mixture to the top of each cup.
  6. Return to the freezer for around 45 minutes until completely hardened.
  7. Keep in the freezer until ready to eat. The cups will soften and lose shape if left out at room temperature.
Article Author
Arthritis National Research Foundation
arthritisresearch@curearthritis.org

The Arthritis National Research Foundation's mission is to provide initial research funding to brilliant, investigative scientists with new ideas to cure arthritis and related autoimmune diseases. Writing articles about the patients affected and the science being done to find a cure shows why we need to come together to #CureArthritis!

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