Chocolate + Peanut Butter = perfection.
I have always loved Reese’s peanut butter cups. So when I saw a recipe for raw chocolate peanut butter cups, I knew I had to try it!
There is a layer of peanut butter in between two “chocolate cookie” layers and on top is the raw chocolate ganache. Yum. Did I mention these are also vegan?
My family had mixed reviews and I had mixed feelings about these also. Yes, they are good. But they just don’t cut it when you’re craving those Reese’s cups. I think it may have been all the coconut oil? Or maybe I didn’t love the almond meal. Anyways, while I encourage you guys to try these out, I’ll be experimenting in the kitchen to see if I can improve on this recipe!
Look out for future raw chocolate peanut butter cups… 🙂
Raw Chocolate Peanut Butter Cups
Adapted from Nourish by Ashlyn’s Raw Chocolate Cookie & Peanut Butter Fudge Cups (you should check out this girls blog…she has some great wholesome recipes!)
Makes 9 cups
5 TB raw cacao powder (you can also use unsweetened cocoa powder)
6 TB coconut oil, melted
4 TB pure maple syrup
3 tsp coconut oil, melted
1 TB pure maple syrup
Pinch of Himalayan pink sea salt, to taste
3 TB coconut oil, melted
3 TB raw cacao powder, or to taste
In the meantime, combine the peanut butter, coconut oil, maple syrup, and pink salt for the peanut butter filling. Remove cups from freezer and smooth peanut butter mixture on top of the first cookie layer. Freeze for 20 minutes.
Press the remaining cookie mixture into the cups, on top of the peanut butter filling. Freeze for 5-10 minutes.
Combine cacao butter, coconut oil, and cacao powder for the chocolate ganache topping. Remove cups from freezer and cover evenly with the chocolate. Set in the freezer for 30 minutes. Remove from the freezer 10 mins before serving, but store in the freezer because these will melt!