This recipe has been quite a while in the making because I kept testing and retesting the recipe until I got it just the way I wanted it: creamy, sweet but not insanely sweet and delicious. I am infatuated with this recipe and have taste tested the final version I will be sharing with all of you on many of my friends (expert taste testers) and all were approved, even by the Reese’s lovers!
What I love about this recipe is that it’s a raw alternative that will satisfy your sweet tooth without fueling your body with unnatural, processed and preservative ingredients like other peanut butter cups have. And, really, these are so simple. Creating these took about 15 minutes from set up to tear down/clean up. No excuses 🙂
Raw Nut Butter Cups
This recipe will make 1 dozen cups (you will be able to make fuller sized cups in a mini muffin tin, as well)
for the nut butter layer (bottom layer):
2 tablespoons raw nut butter (peanut butter, almond butter, etc)
1.5 tablespoons coconut butter
1.5 tablespoons agave nectar or honey or pure maple syrup
3/4 cup pecans ground into meal (or almonds, directions below)
1/4 cup rolled oats, ground into oat flour (directions below)
1/3 teaspoon cinnamon
1/4 teaspoon pure vanilla extract
pinch of sea salt, to taste
for the chocolate layer (top layer):
3 tablespoons coconut oil
2 tablespoons agave nectar, can sub 2 tablespoons of honey or 3 tablespoons pure maple syrup)
2 tablespoons cocoa powder
pinch of sea salt, to taste
Add pecans (or almonds) and oats into a high-speed blender and blend until flour forms. You may have to stop blending and mix up then reblend a few times to get the right consistency. Add the oat flour and pecan/almond meal into a large bowl. If your mixture has clumps in it, just break up the clumps with your hands.
Mix in nut butter, coconut oil, agave (or maple syrup/honey), cinnamon, vanilla and salt then stir until well combined. At this point, the dough will resemble regular cookie dough: pretty sticky.
Line a muffin tin (mini or regular, your choice) with paper liners and measure out the dough into each muffin liner until equal. Press the nut butter layer down in the tin until even and smoothed out.
Make the chocolate sauce by whisking together coconut oil, agave (or maple syrup/honey) cocoa powder and salt until there are no clumps. Evenly and equally add this sauce over the nut butter layer of each cup.
Garnish the nut butter cups with your favorite topping: sliced strawberries, raspberries, pecans, slivered almonds, coconut shavings, etc.
Place the muffin tin flat in the freezer for 45 minutes, until the cups are firm. Remove cups from the tin and enjoy immediately. These store really well in the freezer, just in case you don’t eat all 12 at once 😉