Dark cocoa powder, coconut oil, agave and natural peanut butter make these peanut butter cups extra delicious without the added saturated fats, sugars and preservatives traditional pb cups have.
Peanut Butter Cups
makes 8 cups
1 cup dark cocoa powder
1 cup melted coconut oil
1/2 cup plus 2 tbl dark agave, divided
1/2 cup natural, unsweetened peanut butter
Line a muffin tin with 8 cupcake liners and grease.
Whisk together the cocoa powder, oil and 1/2 cup agave until smooth.
Pour a spoonful or so into the bottom of each one. Freeze for 5 minutes until set.
Combine the peanut butter and 2 tbl of agave together and spoon a mound into the center of each cup. Flatten slightly. Pour the remaining chocolate over the top and freeze 5 minutes more to set.
Enjoy!
Raw Version
1 cup cacao powder
1 cup coconut oil, warmed to liquid
1/2 cup plus 3 tbl raw dark agave, divided
1/2 cup raw peanut butter
Same directions, same great taste!
These look awesome! Would raw honey be a good sub for agave?
ReplyDeleteYes I suppose that would work if you are not vegan.
Deletethat would work for me - I'm vegan and I also eat honey (local beekeepers only).
ReplyDeleteCan I respectfully ask why you consider local honey to be vegan?
DeleteOh.My.Gahd. this is the first thing that I made on your blog (which I am now officially addicted to). Where has it been all my life? In my version, I made closer to 12 and I would up the peanut butter and agave center. Yum so good.
ReplyDelete