Raw Peanut Butter Caramel Cups

Everyone deserves to feel loved on Valentine's day.  Yes, that includes you.  Do you love yourself?  Well you should.  You may be spending time with someone special on Valentine's day, but why not do something special for yourself as well?  Like making delicious candy.  I know you can just go buy some but that is not as fun.  

I got to thinking, what would be the ultimate candy to receive on Valentine's Day...chocolate would have to be included, and some sort of delicious filling (because I am a gooey filling kind of girl when it comes to chocolates, as you may know since I post a lot of caramel filled chocolates and such).  Peanut butter has always been a favorite since I was a child, but I wanted to include something else gooey too...so caramel!  

 Raw chocolate peanut butter cups!  They sounded like heaven, and they were once I finished making them! Salty peanut butter, gooey sweet caramel and decadent chocolate...happy place material!  Do yourself a favor and make some!

Raw Peanut Butter Caramel Cups
Makes 28 mini cups

1 cup raw coconut oil, warmed to liquid
1 cup raw cacao powder
1/2 cup raw coconut nectar or agave nectar
a pinch sea salt

Peanut Butter:
3/4 cup raw peanut butter (or unsweetened pb if you are not concerned with being raw)
2 Tbsp raw coconut nectar

10 medjool dates
2 Tbsp raw coconut butter or macadamia butter (raw almond butter will also work)
3 Tbsp raw coconut nectar or agave nectar
1 tsp maple extract
1 Tbsp pure vanilla extract

1 Tbsp coconut oil
1/4 tsp fleur de sel

1/4 cup filtered water (or more if too thick, add an additional Tbsp at a time)

To make the chocolate, whisk all ingredients together until smooth, and set aside.  In a small bowl, mix together the peanut butter and 2 tsp coconut nectar and set aside. 
To make the caramel, combine all ingredients together in the food processor and process until smooth.  You may need to add a little more water if too thick.  Set aside.
Lay out 28 mini 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.  Once set, spoon about 1 tsp of peanut butter onto each, followed by 1/2 tsp of caramel, smoothing it down slightly, 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 caramel and pb enough to cover and fill to the top of the tins.  Place in the freezer to set for about 15-20 min.  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!

  1. February 9, 2013 at 21:15

    uggghhh you are SPEAKING my language! I got this coffee cup when taking a trip to Hershey World in Hershey, PA that says "Chocolate and Peanut butter walk into a bar...the rest is history." Of course I bought it, cause Reese's are my favorite candy! Thanks for sharing :)<br /><br />Sincerely,<br /><a href="http://www.happyvalleychow.com/" rel="nofollow">Happy Valley Chow</a><br />

    • February 10, 2013 at 19:44

      Haha thanks :)! I have been to Hershey too! That place smelled so good. Cute mug ;). Reeses used to be my favorite candy as well.

  2. February 9, 2013 at 22:04

    This is totally the type of thing I would LOVE to get on Valentine's Day. Or any day. I love the nut butter/caramel combo- sounds too delicious!

    • February 10, 2013 at 19:45

      Exactly :)! Thank you, the best part is they are easy to make and way better than store bought!

  3. Anonymous
    September 22, 2013 at 18:49

    Hi Amy,<br /><br />I have been making raw desserts for a while now and always LOVE all of your recipes. I made the Raw Mexican Dark Chocolate Turtle Cheesecake for a friend earlier this month and everyone at the party loved it so much. Last weekend I made these peanut butter cups for a non vegan peanut butter loving friend and they are without a doubt my new favourite raw vegan dessert ever!! I made another batch this weekend! Thanks for all of your amazing recipes. I check your blog everyday!!! Keep up the amazing work girl!<br /><br />Katie

    • September 22, 2013 at 18:56

      Thank you so much :)! I am so glad you enjoyed the cake and these pb cups, 2 great choices to make. You are so welcome, I am happy to share and thank you for letting me know you made them, it means a lot to me :).

  4. Kim
    August 31, 2017 at 01:24

    Hi Amy. Thanks for sharing your recipes. I look forward to trying this one once the summer is over.

    • August 31, 2017 at 01:28

      You are so welcome :)! Hope you enjoy it as much as I do!

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