Google+ Rawfully Tempting™: Creamy Chocolate "Peanut Butter" Cups

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April 5, 2011

Creamy Chocolate "Peanut Butter" Cups

Melt-in-your-mouth, creamy! This is sort of a a mix between chocolate and fudge, and because it's so thick, and a little tricky to spoon into the molds, it may not be the prettiest chocolates I've ever made (I'm still a rookie at making chocolates), BUT they are exceptionally melt in your mouth, tasty! These are definitely on the list of tastiest chocolates I've made so far (next to my Chocolate Fruit and Nut Bar).

I intentionally left them out on the counter and they're still pretty firm on the outside, however, I'd store them in the refrigerator or freezer.

Creamy Chocolate Peanut Butter Cups
1/2 cup almond butter
1/2 cup peanut butter (or use 1 cup almond butter total)
1/2 cup cacao powder (or cacao/carob mix)
1/2 cup + 2 Tbsp cacao paste, grated
1 tsp coconut oil, melted
3/4 cup Cacao butter, grated
1 Tbsp vanilla extract (or 7 drops Medicine Flower Vanilla Extract)
1/2 cup maple syrup, to taste

Place grated cacao butter and paste in a medium metal bowl on top of a smaller bowl filled with hot water.Or melt in dehydrator at 110 degrees.

tip: Grate cacao paste and cacao powder using a cheese grater, or you can use a micro plane.. Set aside 2 Tbsp of grated cacao paste for decorating later)

Mix together, nut butter and cacao powder, using a fork. Stir in extract and sweeteners.

(Photo taken prior to adding melted ingredients - note how thick it is).

Add sweetener, and mix by hand or blend in food processor. Stir in melted ingredients.

Keep mixing bowl over a small bowl of hot water. This will keep the chocolate mixture more manageable. You do have to work quickly, as it starts to set.

I used mini paper baking cups placed in peanut butter cup style molds, along with other assorted candy molds. I preferred the paper baking cups so that chocolate doesn't melt all over your hands.

Use a tiny spoon to fill the cups or molds. The mixture is pretty thick, so you will have to work it with the spoon to fill the mold. Dust with remaining grated cacao paste powder and/or finely shredded coconut. Place in refrigerator or freezer to set and serve.
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