Who doesn’t love chocolate and peanut butter? Back in the day, a king-sized Reese’s didn’t stand a chance around me. Now, with a healthier diet, I have found you don’t have to give up this addictive combo; simply change the ingredients for a guilt-free (and nutritious!) pleasure.
These Chocolate Almond Peanut Butter Cups from raw vegan chef Mimi Kirk are perfect for our warming days as you eat them straight out of the freezer.
- 2 teaspoons hemp seeds
- 2 teaspoons sunflower seeds
- 2 teaspoons pumpkin seeds
- 1 tablespoon almond butter
- 2 tablespoons peanut butter (or other nut butter of choice)
- 7 tablespoons solid coconut oil melted
- 7 tablespoons cacao powder
- 3 tablespoons + 1 teaspoon maple syrup (or healthy sugar substitute
- Cupcake holders
- Mix seeds together in a bowl and set aside.
- Place solid coconut oil in a bowl and place over a pan of hot water to melt.
- Mix nut butters together in a bowl and place over a pan of hot water to soften.
- Place melted coconut oil, cacao powder and maple syrup or sugar in a bowl and combine well. Keep mixing until all granules of cacao are well incorporated and smooth.
- Taste for sweetness and add more sweetener if necessary.
Assembly: Place six paper cupcake holders into cupcake tins. Put 4 teaspoons of chocolate combo into the bottom of each cup. Drop 2 teaspoons nut butter mixture on top of the chocolate. Sprinkle 1 teaspoon of the seed combo on top of nut butter. Lightly tap on counter to settle ingredients. Top each cup with 1 tablespoon of chocolate and divide the remaining chocolate between the cups. Lightly tap down tin when finished to meld together. Cover and place in freezer. Eat right from the freezer as coconut oil softens quickly at room temperature and enjoy every tantalizing bite!
Recipe from Mimi Kirk and Mia Kirk White’s Raw-Vitalize: The Easy, 21-Day Raw Food Recharge.