Raw Vegan Peanut Butter Cups

By happybella on April 17, 2010

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Ingredients

    Chocolate

    1. 4 pitted dates
    2. 1/3 cup coconut oil, melted in the dehydrator ( or oven at low temp)
    3. 3/4 cup cacao or 3/4 cup cocoa powder
    4. 1/2 cup Agave

    Filling

    1. 3 tablespoons raw peanut butter
    2. 1 -2 teaspoon vanilla
    3. 2 tablespoons Agave

Directions

  1. Combine dates and coconut oil in a small bowl and let soak for 30 minutes.
  2. 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.).
  3. In a separate bowl, combine peanut butter, vanilla and 2 tbsp agave and mix well.
  4. 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! ;).
  5. Top the cups with the remaining chocolate, covering the peanut butter completely.
  6. Chill the cups in the fridge for about 2 hours before serving. They will keep for about 5 days in the fridge.
 
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