Raw Vegan Peanut Butter Cups
photo by Izy Hossack
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
12 candies
- Serves:
- 12
ingredients
-
Chocolate
- 4 pitted dates
- 1⁄3 cup coconut oil, melted in the dehydrator (or oven at low temp)
- 3⁄4 cup cacao or 3/4 cup cocoa powder
- 1⁄2 cup Agave
-
Filling
- 3 tablespoons raw peanut butter
- 1 -2 teaspoon vanilla
- 2 tablespoons Agave
directions
- Combine dates and coconut oil in a small bowl and let soak for 30 minutes.
- Transfer to blender and add cacao powder, 1/2 cup agave and process until very smooth. (This is a bit tricky and will require some patience. I have not yet discovered the trick to completely processing the dates. Sometimes it helps to chop the them in the small pieces. If you have a high powder blender this should not be an issue.).
- In a separate bowl, combine peanut butter, vanilla and 2 tbsp agave and mix well.
- Place 12 foil mini muffin cups on a large plate. Fill each cup about halfway full with the chocolate mixture. Gently spread about 1 teaspoon peanut butter in each cup. If you have more peanut butter left over after you have filled each cup, you can add more or just eat it plain! ;).
- Top the cups with the remaining chocolate, covering the peanut butter completely.
- Chill the cups in the fridge for about 2 hours before serving. They will keep for about 5 days in the fridge.
Questions & Replies
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Reviews
-
I've made this a few times already. I use dried prunes instead of the dates - which makes the processing a lot easier and the cups extra-chocolatey! I recommend rolling the peanut butter into little balls rather than trying to spread it. If you're on a budget and not on a raw diet, you can use corn syrup instead of the agave. I make them in a silicone mini-muffin pan and store in the freezer, they are really easy to pop out and ready to eat after a few minutes (and you help reduce waste by not using the foil cup). Thanks for the treat happybella!!!
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This recipe rocked my world! Reese's peanut butter cups are my all time #1 favorite candy, and one of the foods I miss the most since I stopped eating pretty much everything they're made of. These are great partly because they are made out of all the things I like to eat and none of the things I don't, but mostly because they are *way* better than Reese's! Thank you, happybella. You are my new hero.
Tweaks
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I've made this a few times already. I use dried prunes instead of the dates - which makes the processing a lot easier and the cups extra-chocolatey! I recommend rolling the peanut butter into little balls rather than trying to spread it. If you're on a budget and not on a raw diet, you can use corn syrup instead of the agave. I make them in a silicone mini-muffin pan and store in the freezer, they are really easy to pop out and ready to eat after a few minutes (and you help reduce waste by not using the foil cup). Thanks for the treat happybella!!!