Do you want to know the truth?
I once gave up peanut butter for a whole year.
I. Know. What was I thinking? Something to do with legumes and aflatoxins and nuts-that-aren't-really-nuts. I blame it on an incredibly long moment of temporary insanity.
Anywho. During this time, in place of peanut butter cups (aka “crack cups” – my fave) I would make almond butter cups and pretend they were peanut butter. I would come home from work every day, make dinner, and then immediately ransack the kitchen – dirtying up every imaginable dish with melted chocolate and leaving spoons shellacked with almond butter in the sink.
It was quite fun (and so very mad scientist of me) except for the part where I was eating almond butter.
Sooooo, the other day I went to make almond butter cups, like I do, and I had an epiphany. Wouldn’t these be so much better with banana cream pie? And peanut butter. The real deal holy field, not its imposter cousin, butter of almond.
And in case you don’t already know, the answer to that question is a resounding YES.
But to be a true Fat Elvis, these need a little bacon crumbled on top. And in all honesty, I’m still kicking myself for forgetting it in the first place.
Don’t be like me. Get yourself some bacon stat. It will save you many weeks of sadness and regret.
Fat Elvis Peanut Butter Cups Recipe
8 oz chocolate (I use Giardelli 100% dark chocolate to avoid any added dairy and sugar)
1/2 c and 1/4 c melted coconut oil, divided
1/2 tsp vanilla extract
1 tsp honey (optional)
1/2 c canned coconut cream
2 medjool dates
2 really ripe bananas, mashed
Creamy organic peanut butter
Bacon, cooked and crumbled
Muffin liners (approx. 12)
- Combine the chocolate with 1/2 c coconut oil in a small bowl. Microwave in 30 second intervals, stirring between rounds.
- Once melted, add vanilla extract and honey (optional) and stir.
- Make the banana cream by combining coconut cream, 1/4 c coconut oil, dates, and bananas in a food processor. Blend on until smooth and creamy.
- Pour chocolate into the base of the muffin tins, 1 tablespoon at a time, until there's enough to cover the bottom. Place in the freezer for 10 minutes to firm.
- Remove from freezer and add 1 1/2 tsp banana cream followed by 1 1/2 tsp peanut butter (or however much you like). Top with chocolate and bacon crumbles. Place back in the freezer for another 10-15 minutes until firm.
- Store in the refrigerator for up to 1 week.
^^Psssst. I may or may not have eaten mine for breakfast (hence the coffee). I highly recommend this.