Double Chocolate Peanut Butter Cups

I saw an advertisement last week for some chocolate Reese's peanut butter spread and man did it sound good. My inner child was starting to crave it bad.  Now mind you I would not go out and buy that refined sugar and who knows what else filled (probably GMOs and lots of fake ingredients) concoction, but the idea of it sounded amazing.  I have always been a peanut butter cup fan!  I decided to make a raw version of it with Jungle peanuts!
My boyfriend Eric was excited when I told him what I was making because I think he loves chocolate and peanut butter even more than I do. It was super quick to make, and simple.  I buzzed together peanuts, raw cacao powder, sea salt and raw coconut sugar. It was pure decadent deliciousness!  Silky and deeply chocolaty, almost a little caramelly from the coconut sugar.

I decided to make some PB cups out of it.  Because double chocolate PB cups are even better than regular PB cups...extra chocolate, what is not to love?! I have included the recipe for them below along with the spread, which will make enough for the PB cups and then some.  This stuff is good straight up out of the jar, but Eric loves it spread on toast.  Trust me, you need to try making this and treat yourself!

Double Chocolate Peanut Butter Cups
Makes 12 large cups

Chocolate:
1/2 cup raw coconut oil, warmed to liquid
3/4 cup raw cacao powder
1/2 cup organic maple syrup or raw coconut nectar
a pinch sea salt

Filling:
2/3 cup Dark Chocolate Jungle Peanut Butter (recipe follows)

To make the chocolate, whisk all ingredients together until smooth, and set aside.
Lay out 12 PB cup tins (not the mini ones, the larger candy size) or molds on a flat cutting board or tray, and fill them about 1/3 full with the chocolate.  Place them in the freezer to set about 5 minutes.
Once set, spoon about 1 heaping tsp of filling mixture onto each, but not so much that it oozes to the sides (you want to be able to cover it with more chocolate and not have it stick out the top).  Spoon chocolate over each mound of nut butter enough to cover and fill to the top of the tins.  Place in the freezer to set for about 15-20 min. to set.  Enjoy!

Dark Chocolate Jungle Peanut Butter
Makes about 3+ cups

3 cups raw jungle peanuts
2 tsp sea salt

1/2 cup raw palm coconut sugar, or to taste*
1/3 cup raw cacao powder

In a food processor, blend peanuts until very smooth. Add remaining ingredients and process until smooth. Enjoy!  Store in the fridge in a jar with a lid.

*You may use another sweetener such as coconut nectar or maple syrup, but it may make the butter runnier.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

3 Comments
  1. November 30, 2014 at 02:06
    Reply

    Hi Amy Would you soak and dehydrate the nuts first or just soak them?<br />

    • November 30, 2014 at 04:01
      Reply

      Soak and dehydrate. You don't want the extra moisture in the butter.

    • November 30, 2014 at 06:00
      Reply

      Great. Thanks.

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