Double Chocolate Peanut Butter Cups
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
1/3 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.
