almond butter cups ~vegan~

A recent study was published in the Journal of Nutrition stating that an increase of polyphenol intake is associated with a 30% reduction in mortality.  Great news!

But, what actually is a polyphenol?

A polyphenol is a natural compound found in fruit, vegetables, tea, nuts, legumes and coffee.  They contain antioxidant, anti-inflammatory and anticarcinogenic effects.  This trifecta keeps our cells, and in turn, our bodies running strong and able to fend off disease.

According to the Journal of the American College of Nutrition, the foods with the highest polyphenol content include:

blueberries, elderberries, chokeberries, currants, cherries, strawberries, blackberries, raspberries, flax seed meal, black/green tea, cocoa powder, coffee, red wine  and dark chocolate!!!

(coffee, red wine and dark chocolate…woot woot!!!)

Here is a recipe for almond butter cups…you know, just in case you need to up your polyphenol intake :)

almond butter cups ~vegan, raw cacao~

Almond Butter Cups

(makes 6 gigantic cups!)

3/4 cup raw cacao powder

1/2 cup coconut oil (melted)

1/4 cup pure maple syrup

6 tablespoons almond butter

coarse sea salt

-Whisk together cacao powder, melted coconut oil and maple syrup.

-Pour a thin layer into a muffin tin.  You can use cupcake liners if desired.

-Place muffin tin into the freezer for 5 minutes.

-Remove and place a dollop of almond butter in the center of each cup.  Cover by pouring remaining cacao mixture over top.

-Return to the freezer for another 2 minutes allowing the tops to become semi-solid.  Remove from the freezer and sprinkle a small pinch of coarse sea salt to each cup.

-Return to the freezer for another 5-10 minutes or until solid.