Maca Maple Crunch Peanut Butter Cups
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!
2 Comments
Yum these were great. I love the crunch from the sprouted buckwheat!
So happy you enjoyed them! Thank you for letting me know!