Hormone Balancing, Sweet-tooth Satisfying, Chocolate Peppermint Cups

We all have those days… when you are at home and all of a sudden hunger strikes! This isn’t the typical hunger though – this hunger is specific for something sweet and satisfying. This particular hunger hit me the other day so I decided to get creative. I wanted to make a sweet treat that would satisfy me but not leave me feeling crummy like I do after eating a chocolate bar from 7-11.

I have been very conscious lately to pick foods that help with balancing hormones as I know my Cortisol (stress hormone) and my estrogen + progesterone are a bit out of balance. Que a snack that is made from whole-foods, no sugar and healthy fats. We know that fat is a necessary nutrient when it comes to balancing hormones. Of course, as with most things – not all fats are created equal. Here I am talking about healthy, anti-inflammatory, sources of fat, like: virgin coconut oil, nut and seed butter, wild caught fish and of course our favorite – avocados. 

NO FAT WILL NOT MAKE YOU FAT. I felt like I may have needed to slide that note in there. In fact, healthy fats are excellent for improving your insulin resistance, which is very helpful in weight management. 

SO, I was craving something sweet and satisfying. I decided to make a hybrid of my two favorite treats – Reese Pieces and a good ole’ PEP Peppermint Patty! I worked with what I had in my cupboards, so many of the ingredients can be easily swapped out by what you have at home too. 

What you will need:  1 muffin tin, 12 muffin liners (I use silicone ones)

Ingredients: 1 cup hazelnut butter (any nut/seed butter will do), 2 tbsp cacao powder, 1 tsp sea salt, 2 tbsp coconut oil, 1 cup cashew butter, 4 drops liquid monk fruit sweetener (stevia will work), 5 drops Doterra Peppermint Essential Oil, 1/4 cup rice crispy cereal


  1. Begin with Chocolate Base – in a blender, mix hazelnut butter with 2 tbsp cacao powder, 1/2 tsp salt and 1 tbsp coconut oil

  2. Once well blended, pour chocolate base in the muffin tin with liners

  3. Place in freezer for 30 – 40 minutes (until solid)

  4. While the chocolate base is in the freezer, begin making peppermint cream top

  5. In a clean blender, mix cashew butter with 1/2 tsp salt, 1 tbsp coconut oil, 4 drops liquid monk fruit sweetener, 5 drops Doterra Peppermint Essential Oil

  6. Take solid chocolate base out of the freezer and pour 1 tsp rice crispy cereal on top of all bases

  7. Pour peppermint cream on top and return the tray to the freezer

  8. Let solidify for a few hours or overnight

  9. Keep in the freezer in a zip-lock back

  10. Enjoy immediately once taken out of the freezer

Let me know if you make these and if you decide to do any modifications! Use #onesmallshiftrecipe to stay intouch! 

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