Why hello there, (hopefully extremely) hungry readers…
Do I have an awesome treat in store for you today.
Okay, so first up, let’s get a show of hands for who luuurves chocolate? …I’m just going to understandably assume that was everyone.
Now, who also loves themselves a spoonful, or three or four, of peanut butter?
Yep, definitely guessing there were a few (read: a lot) of enthusiastic shakes of the head, and maybe a few of you quickly hiding your peanut butter jar that you had in hand.
It’s all good, I’m right there with ya, and totally relish in the heavenly, out-of-this-world combo that is chocolate and peanut butter.
I don’t know what I did with my life before I discovered it, and quite frankly, don’t even want to remember.
If I recall correctly, it was all about the alphabet spaghetti and fairy bread… which I will admit were awesome, but nothing matches this recipe that I’m about to equip you with. Seriously, brace yourselves – this will rock your world! And taste buds. 😉
If peanut butter cups weren’t incredible enough, they just got even better… and bigger.
Not only do you get more bang for your buck, but these babies are also raw and made out of completely healthy and nourishing ingredients.
Read on for the dessert/snack/meal (yep, I did it.) of a lifetime:
GIANT RAW PEANUT BUTTER CUPS
Recipe from the fantastic blog, This Rawsome Vegan Life.
- 1/4 cup nuts of your choice
- 2-3 soaked dates
- 1 tbsp cocoa
- 1/2 an avocado
- 4 soaked dates
- 2 tbsp cocoa
- 2 tbsp coconut oil
- 2 tbsp cashew butter (I used almond, cashew & brazil nut butter for this, any kind will do!)
- 2 tbsp agave (I simply chucked in a stevia packet though, for a bit of sweetness!)
- Pinch of salt
Peanut butter layer:
- 2 tbsp natural peanut butter
- 2 tbsp cashew butter
- 1/4 tbsp salt
- Mix all the crust ingredients in a food processor until it’s quite crumbly, but it’ll need to hold together, so add a little bit of water or agave if you need.
- Press the crust mixture into the bottom and sides of a muffin/cupcake tin., and pop in the fridge to set.
- Blend up the ingredients for the chocolate layer, until it almost looks (and tastes, mmm) like a mousse. Then fill up about 1/3 of the room in the muffin moulds.
- For the nut butter layer, just process ingredients until smooth. Or, if you’re a lazy one like me, I literally just used nut butter straight out of the jar.
- Put nut butter in the moulds until they’re about 2/3 of the way full, leaving a little bit of room for the final layer.
- Fill up the rest of the moulds with the remaining chocolate mixture, and smooth out the top.
- Put the tray in the fridge to set for at least an hour, despite the serious urges to dig in straight away! The wait is totally worth it, I promise. 🙂
Here’s how mine turned out, and you can see a little baby layer of the nut butter oozing there; but it was no where NEAR as incredible-looking as the piccy on This Rawsome Life! So for ultimate drooling opportunities, check out the original recipe here!
Whip up, enjoy, thank me later.
That is an order. 😉