Dark Chocolate Peanut Butter Cups

Dark Chocolate Peanut Butter Cups

Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Dark Chocolate Peanut Butter Cups
Serves
Serves
7
7
Level
Level
Easy
Easy
Ingredients
Ingreds.
5
5
Total
Total
20min
20min
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Dark Chocolate Peanut Butter Cups
Serves
Serves
7
7
Level
Level
Easy
Easy
Ingredients
Ingreds.
5
5
Total
Total
20min
20min

That peanut butter and chocolate are a winning combination is no mystery. Of course, the other stuff you tend to find in peanut butter cups out there in the world is a total mystery.

That’s why these are so great! The awesomeness of peanut butter and chocolate, without any other weirdness to throw you off! Six simple healthful ingredients that you can throw together in just 20 minutes. Kids love ’em, and adults will too! There’s nothing like peanut butter cups!

That peanut butter and chocolate are a winning combination is no mystery. Of course, the other stuff you tend to find in peanut butter cups out there in the world is a total mystery.

That’s why these are so great! The awesomeness of peanut butter and chocolate, without any other weirdness to throw you off! Six simple healthful ingredients that you can throw together in just 20 minutes. Kids love ’em, and adults will too! There’s nothing like peanut butter cups!

Ingredients
Chocolate Coating
Peanut Butter Filling
Servings:
Units:
Directions
Prep
20 min
Total
20 min
  1. In a medium bowl whisk together the liquefied coconut oil, raw cacao and agave. It should quickly become smooth and slightly thick.
  2. Place the silicone mini cups on a flat tray or plate and fill the bottom of each about 1/3 of the way with the chocolate coating. Place the tray of cups in the refrigerator while you make the peanut butter filling.
  3. In a medium bowl combine the peanut butter, agave and almond flour with a fork. As the ingredients combine it should become slightly pasty, no longer liquid. This will make it easier to form it into balls. If it still seems too soft you can add a little more almond flour. Remove the tray of mini cups from the refrigerator.
  4. I use a small cookie scoop to form my peanut butter balls, but you can also use a half tablespoon measure. Roll little balls between your hands and then flatten them slightly so that they are flat on top and bottom. They will fit better in the cups. Place one ball onto of the bottom layer of chocolate in each mini cup.
  5. Next drizzle the remaining chocolate coating over each mini cup to cover the sides and top of the peanut butter balls.
  6. Place the tray of peanut butter cups back in the refrigerator for at least 1 hour so the chocolate can solidify.
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

Note: These peanut butter cups will not last long, they are too good! They are best stored in the refrigerator because the outside temps can melt the chocolate.

 

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Votes: 1
Rating: 5
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Christine Curran

Chef: 

Christine Curran has been passionate about cooking since she was little and has become a self-taught Gluten-Free Baker and Vegetarian Cook. She has been sharing this passion on her successful food blog Nourish the Budding Lotus since 2008.

 

2 Comments

  1. I am surprised by this recipe – with so many peanut allergies, mold on peanuts and agave not being from great resources or necessarily raw that this recipe has been put out on a raw magazine??? So many other great nuts and in a raw form to choose from!!

  2. Pingback: Agave Free Raw Chocolate - Raw Food Magazine

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