Raw Peanut Butter Caramel Cups
Difficulty 5 minutes Serves 28 mini cups
Raw chocolate peanut butter cups! They sounded like heaven, and they were once I finished making them! Salty peanut butter, gooey sweet caramel and decadent chocolate...happy place material! Do yourself a favor and make some!
1 cup raw coconut oil, warmed to liquid
1 cup raw cacao powder
1/2 cup raw coconut nectar or agave nectar
a pinch sea salt
3/4 cup raw peanut butter (or unsweetened pb if you are not concerned with being raw)
2 Tbsp raw coconut nectar
10 medjool dates
2 Tbsp raw coconut butter or macadamia butter (raw almond butter will also work)
3 Tbsp raw coconut nectar or agave nectar
1 tsp maple extract
1 Tbsp pure vanilla extract
1 Tbsp coconut oil
1/4 tsp fleur de sel
1/4 cup filtered water (or more if too thick, add an additional Tbsp at a time)
Directions To make the chocolate, whisk all ingredients together until smooth, and set aside. In a small bowl, mix together the peanut butter and 2 tsp coconut nectar and set aside.
To make the caramel, combine all ingredients together in the food processor and process until smooth. You may need to add a little more water if too thick. Set aside.
Lay out 28 mini PB cup tins or molds on a flat cutting board or tray, and fill them about 1/3 full with the chocolate. Place them in the freezer to set about 5 minutes. Once set, spoon about 1 tsp of peanut butter onto each, followed by 1/2 tsp of caramel, smoothing it down slightly, but not so much that it oozes to the sides (you want to be able to cover it with more chocolate and not have it stick out the top). Spoon chocolate over each mound of caramel and pb enough to cover and fill to the top of the tins. Place in the freezer to set for about 15-20 min. Enjoy!