Cadillac Kitchen Blog

Welcome to Cadillac Kitchen! As the Feel Good Dietitian, I want to help you feel good in ALL aspects of your life. This blog will be filled with recipes, nutrition tips, random facts and tid-bits to boost your mood, teach you some new stuff and help you optimize all aspects of your life!

Chocolate Peanut Butter Mini Tarts (gluten-free, keto)

You guys know I’m always chatting about brain health and omega-3’s. Well this tasty treat is packed with omegas thanks to a nice dose of hemp hearts. No don’t worry, not that kind of hemp; the only high you’ll be getting from these is a chocolate peanut butter high.

So what are hemp hearts? Well, they’re the edible interiors of the seed that hemp grows from. The hemp plant does share the same plant species as the marijuana plant. But the hemp plant contains nearly undetectable levels of THC. Hemp hearts contain less than 0.3%, while traditional marijuana plants can contain levels upward of 10 to 30%.

Per serving, hemp hearts contain 10 grams of plant-based protein and 12 grams of omega-3 and omega-6 per 30-gram serving (which is more than a comparable serving of chia or flax). Combine this with raw cacao powder, an egg, coconut oil and some peanut butter and you’ve yourself got quite a health bomb.

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Ingredients:

  • 1/4 cup raw cacao powder

  • 1 cup + 2 T Manitoba Harvest Hemp Hearts

  • 2 eggs

  • 1/2 tsp vanilla extract

  • few drops of liquid stevia (optional - I didn’t use stevia but if you prefer sweeter, go for it )

  • 1 T coconut oil (melted)

  • 1/2 cup peanut butter

  • coarse salt

Directions:

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  1. Preheat oven to 350 degrees and spray mini cupcake tin with cooking spray

  2. In a bowl, mix the cacao, hemp heart , eggs, vanilla extract and stevia until well combined

  3. Spoon about a tablespoon of the mixture into each well in the cupcake tin

  4. Press down to form a little cup - shown here

  5. Bake for 10 minutes

  6. While the cups are baking, melt coconut oil and peanut butter in a double boiler

  7. Remove tray from oven after 10 minutes and allow to cool for 5-10 minutes

  8. Remove cups from pan and place them on a plate or flat surface

  9. Use a spoon to fill the cups up with the coconut oil / peanut butter mixture

  10. Freeze for 30 minutes

  11. Remove and sprinkle salt on top

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