You. Guys.
You are not going to believe how incredibly EASY these raw peanut butter cups are!! And they're healthy to boot so you don't need to feel guilty about gobbling them all up!
But let's just stop talking and get straight to the recipe shall we?
YOU WILL NEED:
Mini cupcake pan
Mini cupcake liners
RECIPE
(makes about 20-24 mini cupcake sized cups)
1 cup coconut oil - melted
1/4- 1/3 cup cocoa powder (depending on how deep of a chocolate taste you want. The more cocoa the darker it will taste)
1/4 cup raw maple syrup
Peanut butter (raw or made from scratch if you want to make sure your dessert remains 100% raw, otherwise store bought will be fine.)
Mix together the melted coconut oil, cocoa, and maple syrup. Taste test. If you want yours sweeter add more maple syrup. Pour enough chocolate to cover the bottom of the lined mini cupcake pans. It's about a spoonful per. Set in the freezer for 10 minutes to set up. Chocolate should be hard to the touch before removing from freezer. Next, spoon in a tiny dab of peanut butter in the middle of each cup. Flatten the top of the peanut butter if necessary so it doesn't stick out when you surround it with the rest of the chocolate. Fill with the remaining chocolate mixture and freeze for an additional 20-25 minutes until firm.
ENJOY!
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