No-Bake Sweet & Salty Chocolate Cups (Paleo, Vegan)

No-Bake Sweet & Salty Chocolate Cups (Paleo, Vegan)

Hey there! Were you a child of the 80s like me? And were you raised in Alberta, a western prairie province of Canada, like me? Then, like me, you’ll remember the screaming success of the Company’s Coming cookbook series, published in Edmonton, Alberta’s capital.

The blue plastic-combed spine of 150 Delicious Squares, the first in this popular series, was a mainstay in the early-to-mid 80s kitchen when clunky track lighting and beige-melamine-oak-trimmed cabinets were au courant.

Sweet & Salty Chocolate Cups AltI promise that this preamble has pertinence. This is not some rando recollection of a thirty-something foodblogger waxing nostalgic about late twentieth-century kitchen décor and Canadiana. My preface relates directly to today’s recipe for these No-Bake Sweet & Salty Chocolate Cups, which were inspired by a Company’s Coming recipe.

This treat is texturally fun with a wee salty crunch from crushed plantain chips, an ingredient adapted from the Company’s Coming recipe, which called for crushed potato chips. (Yeah, the peeps were always bemused when they figured out that ingredient.)

Sweet, salty, crunchy, nutty, chocolate-y – “such stuff as dreams are made on.” Am I right? Who’s with me for indulging in a nibble or two of that which appeases and delights a gamut of tastes? Oh, and these freeze exceptionally well in case you’re tempted to nom on a few too many. 😉

Sweet & Salty Chocolate Cups (Paleo, Vegan)
 
Prep time
Total time
 
Author:
Recipe type: Treats
Serves: 20
Ingredients
  • 1½ c Enjoy Life chocolate chips
  • ¼ c nut butter
  • 1 tsp vanilla
  • 1 bag (105 g) of salted plantain chips (about 1 c crushed)
  • mini foil cups
Instructions
  1. In a food processor, pulse plantain chips until a fine crumbly texture. You should have about one cup once finely crumbled.
  2. In a saucepan, melt the chocolate over low heat. Stir in the nut butter and vanilla until smooth. Remove from heat and stir in the crushed plantain chips.
  3. Using a tablespoon measure, scoop the mixture into mini foil cups.
  4. Place in the refrigerator until set.
  5. Enjoy!
 

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 2 comments for this article
  1. Meg at 3:08 am

    Looks great! Do you know any vegetarian paleo or blogs for autoimmune disease sufferers? My friend has ulcerative colitis and has been suffering with bad flare ups lately.

    • Martine Partridge Author at 4:23 pm

      Sorry to hear that your friend has been unwell. Because I don’t eat vegan, I don’t know of any blogs off hand other than the ever-popular Oh She Glows. I hope your friend feels better soon.

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