It is super hard to only eat one of these Raw Peanut Butter Cups. I mean peanut butter and chocolate…! Why has it taken me so long to whip these up?
There is so much to love about these but mainy because sooo many people love peanut butter and love peanut butter cups! They have just enough sweetness to hit the spot without being loaded with sugar. And that little hint of salt… well you really are just going to have to make them to discover how amazing that is.
You don’t need any fancy molds. As you can see above I just used a standard muffin tray with cupcake liners. The Raw Peanut Butter Cups are super easy to assemble. Chocolate in the bottom and up the sides, spread on the peanut butter mix then more chocolate on top. They are even fun for the little ones to get involved in.
Unlike their store bought counterparts there is so much goodness packed into these Raw Peanut Butter Cups.
5 Fun Facts About Raw Cacao Powder:
- contains minerals such as copper, calcium, magnesium, zinc and iron
- super high in anti-oxidants
- contains precusors needed to make our neuro-transmitters that act as anti-depressants
- contains essential fatty acids
- can help to lower blood pressure
5 Fun Facts About Peanuts:
- excellent source of vitamin E
- high in folate
- contains tryptophan which helps fight depression
- good source of fibre
- excellent source of protein
Enjoy both making and eating these moorish treats!
What do I need?
- 1/4 cup Peanut Butter
- 1 1/2 tablespoon of Maple Syrup
- 1/8 teaspoon of Rock Salt
- 200g of Cacao Butter
- 1/3 cup of Cacao Powder
- 3-5 tablespoons of Pure Maple Syrup *see note for Bi-Phasic Diet
Let’s Do This
1. Make the chocolate (or see note below to use store bought). Melt the cacao butter in a heat-proof bowl over a pan with simmering water, stirring so it doesn’t burn. It will go quite runny. Remove from the heat and stir in the cacao powder and maple syrup. Depending on you level of desired sweetness you may or may not use the 5 tablespoons. Once mixed allow to cool slightly.
2. Stir peanut butter together with the maples syrup and rock salt.
3. Spread about 1 tablespoon chocolate sauce up the sides of either cupcake liners or chocolate molds. Freeze.
4. Add a heaped teaspoon of the peanut butter mixture and spread a little, but keep it away from the sides.
5. Cover with another tablespoon or more of the chocolate. Freeze to set.
Store your Raw Peanut Butter Cups in the refrigerator/freezer until you are ready to serve/eat them. If left at room temperature they will get soft and lose their shape.
NOTE: If you would prefer to use store bought chocolate be mindful this no longer makes it diary free or vegan unless you can find raw chocolate.
You will need 200g of 70% or above chocolate. Melt the chocolate in the microwave or in a heat-proof bowl over a pan with simmering water. Once melted allow it to cool slightly.
If following the Bi-Phasic diet swap Maple Syrup for Raw Honey – not this no longer makes it Vegan
This recipe is Gluten, Dairy and Refined Sugar Free, is suitable for Vegans and those in Phase 2 of Bi-Phasic Diet.