Chloe’s Peanut Butter Cups
Dairy Free. Gluten Free. Vegan.
(Makes 10 medium/large cups)
These delicious raw peanut butter cups are the perfect treat to satisfy a sweet tooth, gift a friend or serve up for dessert. You can use any type of nut butter as a filling, sprinkle nuts, seeds or fruit on top to make them look a bit fancy or stir a teaspoon of your favourite powder, such as lucuma, matcha or maca, into the chocolate mixture to give it a nutritional boost. If you don’t have buckwheat groats, 1 cup of almonds can be used instead of 1/2 cup almonds + 1/2 cup buckwheat. You can also choose to use a baking tin instead of molds and make this into a chocolate peanut butter slice.Ingredients:
½ cup of activated buckwheat groats
½ cup of almonds
½ cup of desiccated coconut
½ cup of dates
1 tbsp of water
1 cup of coconut oil
1 cup of rice malt syrup
1 cup of cacao powder
1 tsp pink himalayan salt
100% Peanut Butter
Dice dates and place in a bowl with enough boiling water to cover the dates. Allow the dates to soak for 5mins. Scoop out 1 tbsp of the water that the dates were soaking in and put it into the food processor/blender along with the almonds, desiccated coconut and buckwheat. Drain the dates and add them to the food processor. Blend these ingredients until they start to form a thick chunky paste, it may be a bit crumbly but if you roll some of the mixture into a ball it should meld together reasonably well.
Scoop some of the mixture into each patty pan or silicon cupcake mold, and press it down firmly. It should bind together, looking almost like slightly chunky cookie dough. Pop 1 tsp of peanut butter (or more if desired) into each mold and smooth it down over the base. Place the molds into the freezer for 5mins while you make the chocolate.
Melt coconut oil and warm the rice malt syrup before combining them in a bowl with cacao powder and sea salt. Warming the rice malt syrup a little before adding it to the coconut oil will give you a bit more time to stir in the cacao powder and smooth out the lumps before it starts to solidify. Once the chocolate mixture is smooth remove the molds from the freezer and scoop some chocolate into each mold. 1-2 tbsp usually does the trick; however it will depend on the size of the molds you are using. Ensure that the peanut butter is covered with the chocolate and all will be fine. Place the molds back into the freezer for 10-15minutes and voila, they are ready to eat.
Store these in a container in the freezer for weeks or in the fridge for a few days. I tend to eat them straight from the freezer, chilled and DELICIOUS!