Chocolate Puff Cups
I am picky about chocolate. I love chocolate, but it has to be good chocolate. I don’t waste my time with the cheap stuff.
This week’s recipe features high-quality chocolate, and is inspired by Florida-based RD Kristen Neilan, of @doctormeetsdietitian. She had posted a few Instagram stories about adding puffed kamut to cereal and smoothie bowls, and it piqued my interest. I visited my neighbourhood grocery store to pick up a bag, but could not find any unsweetened puffed whole grain anywhere. Next, I checked a much larger grocery store in my city, and came up empty-handed.
Finally, I visited the epicenter of healthy food items – Whole Foods.
Success! I found a bag of puffed, unsweetened, whole grain kamut. Puffed quinoa was also available, but it had half of the fibre of the puffed kamut, and was twice the price, so I opted for the kamut. While at Whole Foods, I also picked up some bulk Bernard Callebeut (aka the best) chocolate, in both white and dark varieties. Some fancy kombucha, organic yogurt, and vegan pineapple gelato may have also found their way into my cart.
After I had spent all of my money at Whole Foods, I got down to some recipe experimenting. Although I did love the texture of the kamut with yogurt, I felt that it could really shine in dessert. Below is one of my first experiments with puffed kamut, combining only three ingredients to make a delightful treat that is not too sweet. Stay tuned for more kamut recipes! And thanks to Kristen for recommending the same.
Chocolate Puff Cups
300 g high quality chocolate of your choice (white, milk, or dark)
1/4 cup natural peanut butter, or other natural nut/seed butter
3/4 cup puffed kamut or other unsweetened whole grain (I used this)
Roughly chop chocolate into chunks. If I’m using a double boiler to melt the chocolate, I find I can use large pieces, however for melting in a microwave I would chop into 1 inch pieces to allow for even melting without burning.
Line a 12-cup muffin tin with muffin liners, and set aside.
In a double boiler over low heat, or in a microwave safe bowl, melt chocolate completely, stirring frequently. If using a microwave, I like to heat the chocolate in 60-second intervals, stirring in between.
Once chocolate is completely melted, stir in the peanut butter until completely combined. Remove from heat.
Spoon about a tbsp of the chocolate mixture into each muffin cup, until the bottom of the muffin cup is covered. Working quickly, scoop 1 tbsp of puffed kamut on top of the chocolate in each muffin cup. Then pour the remaining chocolate on top, using enough chocolate to cover the puffed kamut (about 1-2 tbsp chocolate per cup).
Chill in the refrigerator or freezer until set, about 2 hours in the refrigerator or 1 hour in the freezer.
Customizable add-ins: Chopped nuts, shredded coconut, or dried cherries or cranberries. Let me know what else you come up with!