I needed a quick chocolate fix today, and I’ve been meaning to give peanut butter cups a try, so today is the day! Besides, it’s unusually rainy this week for SoCal, which just makes me want to curl up with some tea and chocolate. This recipe hits the perfect sweet spot!
These are seriously just like a Reese’s PB cup.
It’s great to have these little treats waiting for me in the freezer since they perfectly sized. They do need to live in the freezer, but they are ready to eat right out of it! That’s right- you don’t have to defrost them or anything, just grab-n-go!
These are better after defrosting about 5-10 minutes on your counter though-they get so perfectly creamy. The secret to the creaminess is the cacao butter which has the smoothest, most magical “mouth-feel” when added to desserts.
If you don’t eat peanut butter, feel free to use other nut butters-this recipe would be great with hazelnut butter, in particular.
Chocolate Peanut Butter Cups
Prep time
Cook time
Total time
Fast, easy and super healthy, I dare you to eat just one of these chocolate peanut butter cups.
Author: Rachel Carr
Recipe type: Dessert
Cuisine: Raw Vegan
Serves: 10 servings
Ingredients
Chocolate Layer
- 6 tablespoons cacao butter (melted)
- ⅔ cups smooth peanut butter (or other nut butter)
- 4 tablespoons date syrup (or maple syrup)
- 6 tablespoons raw cacao powder
- 1 teaspoon vanilla
- 1 pinch sea salt
Peanut Butter Layer
- 2 tablespoons cacao butter (melted)
- ⅓ cup smooth peanut butter (or other nut butter)
- 2 tablespoons date syrup (or maple syrup)
- 1 teaspoon vanilla
- 1 pinch sea salt
Instructions
- Get a cupcake pan and line 10 of the cups with cupcake liners. Set aside.
- Take ½ cup of cacao butter and place it in a glass jar. Heat about 3" of water in a small saucepan, and add the jar to the water. Turn down the heat and let the jar sit in the water for about 15 minutes until the cacao butter is melted completely.
- For the chocolate layer, get a small mixing bowl and add the melted cacao butter, peanut butter, date syrup, cacao powder, vanilla and sea salt. Mix well with a rubber spatula until well combined. Set aside.
- For the peanut butter layer, take another small mixing bowl and add the cacao butter, peanut butter, date syrup, vanilla and sea salt. Mix well with a rubber spatula until well combined. Set aside.
- Take your prepared cupcake pan and add 1 tablespoon of chocolate layer mixture to the bottom of each cup. Gently bang the cupcake pan on the counter to get the chocolate mixture to flatten out in the cups. Then add 1 tablespoon of the peanut butter layer mixture on top of the chocolate and again bang the cupcake pan gently to get the peanut butter to relax. Finally top the peanut butter mixture with the rest of the chocolate mixture, giving the cupcake pan a few last taps on the counter to flatten out the tops and place in the freezer for 10-15 minutes. Voila! They are ready to go!
- Store in the freezer for best results.
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Yummy… I love peanut butter cups… BIG SMILE… 🙂
Thanks, Dana!