Maca Maple Crunch Peanut Butter Cups

I love maca powder.  I put it in my smoothies and ice creams, sometimes caramel because it goes wonderful with the flavor.  Not only is it yummy, it is also energizing which is a plus.  I love it when foods taste good and have benefits.  When I had my first taste of maca, it reminded me a bit of the flavor of peanut butter but a little sweet. So, I have always thought about including it in a peanut butter dessert but never tried it.  Until these babies were made this week.  Maca Maple Crunch Peanut Butter Cups.  I love the flavor of maca with chocolate as well, so it was perfect! 
I laced the pb filling with a little maple as well, and some sprouted dehydrated buckwheat groats for crunch, and of course the maca.  These were delicious!  They were like PB cups met crunch bars but way better.  My boyfriend Eric approved as well, since I think he could live off of PB cups if he could.  I loved them because PB cups were always my favorite childhood candy, and this grown up version was even better.  If you don't do PB you could make these with pecan butter or almond butter and they would still be awesome. 

Maca Maple Crunch Peanut Butter Cups
Makes 12

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

Peanut Butter Filling:
2/3 cup raw peanut butter (or unsweetened roasted pb if you are not concerned with being raw)
1 Tbsp plus 1 tsp raw maca powder
1 Tbsp organic maple syrup or raw coconut nectar
1 tsp maple extract
2 Tbsp raw, dehydrated sprouted buckwheat

To make the chocolate, whisk all ingredients together until smooth, and set aside. 
Lay out 12 PB cup tins 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. 
In a small bowl, mix together the filling ingredients until well blended. Once set, spoon about 1 heaping tsp of peanut butter 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 pb 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!

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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!

2 Comments
  1. Anonymous
    April 16, 2014 at 20:47
    Reply

    Yum these were great. I love the crunch from the sprouted buckwheat!

    • April 16, 2014 at 21:45
      Reply

      So happy you enjoyed them! Thank you for letting me know!

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