Peanut Butter Cups – Raw, Easy and Delicious

I love chocolate and I love peanut butter.

When you think about it, what’s NOT to love?

But I don’t like the sugar hit that traditional chocolate peanut butter cups give me. They taste great, but sometimes you have to think about how the food that you eat is going to make you feel two hours later, not to mention two days later when you’re still fighting sugar crazing – you know, that was actually a typo, but it’s so apropos, I think I’ll leave it!

So here’s what I came up with.

I originally saw a similar recipe on Alissa Cohen’s blog, but I ended up experimenting – big surprise.

KJ’s Version of the Old You’ve Got Peanut Butter in My Chocolate Classic – Peanut Butter Cups

Ingredients:

1 cup raw organic cacao
1 cup of cold pressed virgin coconut oil (melted; it becomes liquid at 79 degrees [or something like that] so you don’t have to heat it much, if any!)
1/4 cup of agave nectar
6-10 drops of chocolate stevia (or to taste; don’t do too much or you’ll get a strange after taste)
cinnamon, 1 – 2 tsp (or more; I like lot, so chances are I put in more)
organic vanilla, 1 tsp (or more, to taste)

raw organic peanut butter (or almond butter, or cashew butter….)

Whisk all of the ingredients – except the nut butter – until smooth.

Spray an ice tray or two with non-stick cooking spray (I know, I can hear Susan Powter as I type talking about the propellent in cooking spray, but what can you do?).

Spoon in about a T of chocolate into each ice cube space (the batch I made yesterday made about 20 pieces, but you might want to do one tray first and then start a second tray if you have any left over).

Let the chocolate set up for a few minutes; it shouldn’t take long.

Spoon in a rounded 1/8 teaspoon (or a 1/4 teaspoon depending on your chocolate:peanut butter taste ratio preference) into each cube space, then cover with remaining chocolate sauce.

If you have left over chocolate, start a second tray.

Put in the freezer overnight and you’re done!

Pop those puppies out in the morning and store them in an airtight container.

Now, the only caveat is you have to leave these in the fridge or freezer, because the coconut oil isn’t particularly stable – remember that 79 degree melting point? However, that said, they’ll stay good for a month or more (if they last that long) and if you keep them in the freezer, no one will know they’re there but you!

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2 comments so far

  1. Erin on

    Wow, these look fantastic. I’m making them for our next book club meeting. Thanks!

  2. KJ on

    They are pretty tasty! Just remember to keep them cold! And you may want to make a batch or two first to get the hang of it. The first batch I made I didn’t let the chocolate set up enough, so the peanut butter sort of went to the bottom (which became the top). The third batch was the charm!


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