Do I even need to explain how delicious peanut butter and chocolate is? Honestly, I think it might be one of the greatest combinations in the culinary world. If you are allergic to nuts, I feel sorry for you… For so long I have been looking into making peanut butter cups, but all the recipes I saw used either melted chocolate or a chocolate sauce based on oils. As you probably know by now, I am completely opposed eating oils (my reasons for this can be found here) so I really wanted to make the chocolate without it. Still I wishes for it to be firm. After the success I had with my peanut, caramel & chocolate slices, I simply used the exact same chocolate layer here. The result? Perfection. These can also be done completely raw by only using certified raw ingredients!
On a completely different note, I wanted to mention that a couple of days ago I launched a brand new way to browse my recipes. Now you can look through my recipes by photo in my Food Gallery! It took me hours to sort everything but considering all the positive feedback I have received already it was well worth the work. I would love to hear your thoughts on this new feature and if there are any things you wish I could add to my site to make it even more reader-friendly. Several people has suggested that I make it easier to print out my recipes, which I am looking into at the moment. I would love to hear your feedback and ideas too!
- 1 cup dates, pitted
- 1/2 cup all-natural peanut butter
- 4-6 tbsp high-quality cacao powder
- a pinch of maldon salt
- 1 cup dates
- 1 cup all-natural peanut butter
- 2 tbsp water
- 1 tsp vanilla essence
- 1/4 tsp maldon salt
- We are going to start off with making the peanut filling. Process all the ingredients for the filling, except for the water, in a food processor until you have a smooth and creamy paste. Add in the water gradually if necessary. This mixture should be firm enough to roll into a ball. Do so and then set it aside in the refrigerator for now.
- Now proceed to the chocolate layer. Place all the ingredients in a food processor and blend until you have a creamy paste. It will not be anything like regular melted chocolate and it should be easily pressed between your fingers without it sticking. Line a muffin pan with muffins cups (I used a large version, but a smaller would be optimal). Grab about 1 tablespoon of the chocolate dough, roll it into a ball and press it between your palms. Carefully place this into the bottom of one of the muffin cup, making sure to press it down properly on the sides. Repeat, using about 2/3 of the dough, saving the remaining 1/3 of the dough for the lid.
- Now is when the peanut filling comes into play. Grab about 1 tablespoon of the peanut filling, roll it into a ball and press it gently until you have a flat ball, roughly the size of a cookie. It should be about twice as thick as the bottom chocolate layer. Now flatten the remaining 1/3 of the chocolate dough and place it on top of the peanut layer. Make sure to press down the sides properly. Repeat on all of the cups and place the tray in the freezer overnight. Serve immediately after removing it from the freezer and enjoy.
If you have any left-overs, store them in the freezer until you are going to serve them. It will hold for at least 1 month in the freezer, perhaps even longer!