188: GIMME THE CASH! | With Captain Influence
Happy BLACK FRIDAY! Happy Thanksgiving! TODAY! We have some more thoughts on The Mandalorian (episode 3). We have 5 reasons that being thankful is actually really beneficial for you. We also share some Black Friday shenanigans and history behind Black...
Happy BLACK FRIDAY! Happy Thanksgiving! TODAY! We have some more thoughts on The Mandalorian (episode 3). We have 5 reasons that being thankful is actually really beneficial for you. We also share some Black Friday shenanigans and history behind Black Friday. TRB's computer was having problems... but we think it's fixed. Miss Light made some glorious healthy peanut butter cups!! Is ganking respectful or not? AND! We have our usual stories and nerding out on things we love!
In This Episode
- TRB's computer woes...
- Black Friday history and shenanigans
- 5 Reasons Being Thankful is Beneficial for you
- The Mandalorian – episode 3 thoughts
- Is ganking respectful? What's it like in real life?
- HEALTHY Peanut Butter Cups!
- Stuff we are all nerding out on, and not apologizing for it!
- Deep Thoughts!
Healthy Peanut Butter Cups (courtesy of Abel James)
- 9-ounces dark chocolate chips (or milk or white chocolate) TRB's notes: the higher quality the chocolate, the better it will taste!
- 1 teaspoon coconut oil (or grass-fed butter)
- 1 cup peanut butter, no sugar added (or almond butter or other nut/seed butter) TRB's notes: Again, the better quality the peanut butter, the better! :)
- 2 tablespoons coconut palm sugar
- dash of stevia, to taste (TRB does NOT use this, but feel free if you want. They're plenty sweet with the chocolate)
- dash of sea salt
- 12 paper muffin cups (cut down to about 1” high)
- Optional toppings: Nuts, berries, sea salt, coconut flakes
- Cut 12 paper muffin cups down to about 1” high, and place in a muffin tin. Set aside.
- In a small pot or double-boiler set over lowest heat, melt the chocolate with the coconut oil, stirring regularly, until just completely melted. Set aside to slightly cool.
- In a mixing bowl, stir together peanut butter with coconut palm sugar, stevia, and sea salt. Taste and add a dash more coconut palm sugar, stevia and/or salt, to taste.
- Form the peanut butter dough into 12 small patties.
- Pour about a teaspoon of chocolate mixture into the bottom of each muffin cup.
- Place one peanut butter patty onto each dollop of chocolate.
- Cover each patty with remaining chocolate.
- If adding toppings, go ahead and lightly press them into the tops of the peanut butter cups.
- Freeze for 30 minutes or refrigerate one hour to set. Store in an airtight container in the refrigerator, and enjoy straight from the fridge.
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