Raw Mocha Crunch Pecan Butter Cups

 Mocha Pecan Butter Cups 2

I hadn't made any chocolates in ages, and I was really craving some sort of nut butter cup really bad...so I had to make some.  I never ignore these things you know.  Peanut butter cups were always my favorite growing up but that is because I never got to experience any other type.  The only other nut butter I remember eating was almond when my Mom would buy that.  Now...I can have just about any type thanks to being able to make it myself with the Vitamix. There are some awesome brands out there like Rawmio and Dastony, but if you have the time home made is awesome.

Mocha Pecan Butter Cups 1

One of my favorites (peanut butter and macadamia butter also make the top 3) is pecan butter.  OMG it is almost caramel flavored (which is why I often times use it in my raw caramel).  Amazing stuff, and so silky.  So this time when I made nut butter cups it had to be with that, because it sounded so good.  I didn't stop there though, I mixed it with a little chocolate, coffee and crunchy pecans for a sinfully decadent combination.

Mocha Pecan Butter Cups

This was all covered in raw dark chocolate of course, and topped off with more crunchy pecans and some crunchy cacao nibs.  Try and eat just one, I dare you.  Your taste buds will crave more.  These would make the perfect gift for someone special (if you can share after trying one).

Mocha Pecan Butter Cups 3 

Raw Mocha Crunch Pecan Butter Cups

Makes 12 large cups


1/2 cup raw cacao butter or 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


2/3 cup raw pecan butter

1 1/2 Tbsp organic maple syrup or raw coconut nectar

2 tsp ground espresso powder

3 Tbsp raw cacao powder

pinch sea salt

1/4 cup chopped raw pecans

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.
In a small bowl, mix together the filling ingredients until well blended. 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!

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