Sweet Tooth Business
I have a sweet tooth. Here you go, I admit it. Give me a chocolate bar and it is gone in 60 seconds. Give me peanut buttercups and that is gone in a second. Serious, I can’t resist the combination of the salty peanut butter and the sweet, sweet chocolate. After eating two (thank God for chocolate but also for the greater things that comes in tiny packages) I am cursing the one who ever invented them.
The first time I had the peanut butter and chocolate combo was when I was in NY, more specifically, at the airport. My mom and I had some time to spare before it was time to board. So we dragged ourselves trough JFK (I think) and bought some small gifts and of course something to eat. The rest was history, guess you all know how that story went.
Instead of cursing on those who created peanut butter cups, I’m cursing myself now. Since the store bought peanut butter cups are full of, what I call, junk, I decided to make a batch from scratch. It’s easy to make and taste even better than the store bought versions! Better yet, you can eat as much as you want. No refined sugars, vegan and they are healthy! If you add up all the healthy ingredients that you put in, you can say that it is a superfood in a cup! Cocoa butter gives you the antioxidants you need. Add coconut oil for some healthy easy digestible fats, and raw cocoa powder for vitamins and minerals (like vitamin B complex, magnesium, calcium, zinc, iron and potassium). When it comes to nut butters, you can buy organic ones from the store, but it is much more fun (and it only takes seconds!) to make your own. I’ve made my cups with some organic salted PB that I had lying around. You can use any kind of nutbutter of choice though. If you are using store bought ones, be careful that you’re not adding too much salt since it probably already contains salt!
A quick note before you start:
If you don’t have any cocoa butter, raw cocoa powder or all of those other fancy named ingredients. You can also use a bar of dark chocolate (70%). No biggie.
Raw Peanut butter cups
makes 15 small or 6 medium sized.
I’ve used the smallest baking cups to make these.
1/2 cup melted cocoa butter
1/4 cup melted coconut oil
5 tbs raw cocoa powder
3 tsp datesyrup or agave syrup
3 tbs nut butter of choice
Pinch of salt (if desired)
Melt the cocoa butter and oil au bain marie (in normal words, a bigger bowl on to a smaller pot with boiling water). It takes just minutes to melt, add the honey and whisk until it is uniform. Remove from the heat and whisk in the cocoa powder. If you want it a little bit sweeter, you can add more. Let it cool down a little bit. Set out the liners in a mini muffin tin, this helps them hold shape. Spoon a teaspoon of the chocolate into the bottom.
Remember that this is just the bottom part. Put in the freezer to let it cool.
In the mean time, grab your nut butter. I made mine quite solid so I didn’t had to add anything to kept it from running. If that is the case, just add a little bit of cacaopowder. Fold it in until it becomes doughy. Make small balls, and flatten them between your palms. Make sure that it is a little bit smaller that the bottom.
Add your filling to each of the cups and fill it up with chocolate until the nut butter filling is just covered. Pop them in the freezer for at least an half hour to harden. If you can peel off the cupcake liner then eat it. If it’s still a little bit soft and wet, put them back for another round of freezing. When they completely solidify, you can munch them away immediately or store them away in a air tight container in the fridge.