Raw Vegan Healthy Peanut Butter Cups

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!

Raw Peanut Butter Chocolate Cream Pie

This is one of those desserts where you can convince even your non-healthy eating friends to join us all on the healthy food side!
It's so good my brother in law had actual dreams about it after he went to bed!

Yup. It's THAT good!!

YOU WILL NEED:
Pie Tin
Blender
Mini Muffin Pan (for the peanut butter cups)


RECIPE:

CRUST:
1 Pie Crust (for the recipe click here) <<< It's simple- just 2 or 3 ingredients

PEANUT BUTTER BOTTOM:
Raw Peanut Butter (or healthy store bought alternative if you don't know how to make your own)

CREAM FILLING:
3 Bananas
2 cups of cashews (soaked for 2 hours) <<< soak them while you make your crust, peanut butter bottom, and peanut butter cups.
2 Tbsp raw maple syrup
1 heaping Tbsp cocoa powder

TOPPING:
Peanut Butter Cups (for the recipe click here) <<< It's a simple 4 ingredient process


DIRECTIONS:
1. Make your crust per the crust instructions.
2. Fill the bottom of the crust with a 1/2 to 1 inch layer of raw peanut butter.
3. Strain your cashews and put them in a blender. Add the rest of the cream filling ingredients and blend on high speed until creamy.
4. Pour the chocolate cream filling into your pie tin on top of the peanut butter layer and spread around evenly. You may have leftovers which is wonderful because that means you get to treat yourself!
5. Cut up your previously made peanut butter cups and sprinkle them on top of your cream filled pie.
6. Put in the freezer for 2 hours to set. Serve cold.

Will last about a week in the fridge or 2 to 3 weeks in the freezer.

ENJOY!