These raw peanut butter chocolate cups are so easy to make and absolutely delicious. They’re vegan, Paleo and gluten, and dairy free.

Raw peanut butter chocolate cups

I am a lover of raw sweets.

I can’t seem to get enough. Come to think of it, it’s probably because the logistics of putting something in the oven and getting the timing right so I’m not feeding/playing/changing when it’s due to come out is still a little bit tricky.

At least with raw treats, if I have to stop mid-way, I can come back to them and not have killed the whole recipe.

here’s something you might not know. I have a serious sweet tooth.

I used to be all about the sugary sweets but slowly over the years, my taste buds have adjusted to the more natural/raw type and something packed with sugar is too much for me.

These are a pretty good balance between the two and you can add more maple syrup (or even honey) if you like things a little sweeter.

They are rich, seriously rich, smooth and have a hidden peanut butter surprise in the middle.

They’re not meant to have the maple syrup leaking out the side. That would be due to my lack of reading the step that said ‘whisk’ the ingredients together until smooth.

Oops. I have to admit though, I kind of liked the oozing maple syrup.

Not only do they taste delicious and make a seriously good after dinner treat with a cup of tea, they’re really good for you.

The raw cacao is packed with antioxidants (more than red wine apparently).

The coconut oil has so many benefit does so many things I can’t name them but it can balance appetite, support immunity and boost metabolism.

If you’ve never made raw chocolate before you have to give it a go.

These were my first attempt and they were so easy I made three more batches within a week.

I probably wouldn’t advise that sort of consumption level but I was just making sure they were perfect and fail-proof and simple.

You literally just whisk everything together and refrigerate.

If you want to stuff them then there’s an extra step to set the bottom first but it takes no time at all. Now I’m dreaming up other fillings – I think hazelnut would be pretty tasty. Enjoy!

What about you? What would you fill them with?

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Raw peanut butter chocolate cups

Yield: 24

Prep Time: 1 hour

Total Time: 1 hour

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Ingredients

• 120ml melted coconut oil
• 60g raw cacao powder
• 1/4 tsp sea salt flakes
• 2 1/2 tbsp maple syrup
• 60ml peanut butter

Instructions

1. Place the coconut oil, cacao, salt and maple syrup in a small jug and whisk together until smooth.
2. Line 2 12-hole mini-muffin tins with cupcake or chocolate liners.
3. Pour a little chocolate into each one to fill them about a third of the way.
4. Put the chocolate in the freezer for 30 minutes to set.
5. Spoon about half a teaspoon of peanut butter in the middle of each one and if it was firm peanut butter, pour the chocolate over the top to cover it. If the peanut butter was a bit runny you will have to freeze them again until it is firm.
6. Refrigerate the finished chocolates to set and store in the fridge until serving.

Are you a chocolate fan? Check out Chocolate Lovers Classes