Raw Peanut & Coconut Butter Cups

I thought it was time for yet another little sweet treat. Basically because I’d run out of anything sweet in my house and I ALWAYS need something sweet after dinner – otherwise I slightly panic  Yes, sad but true.

These are super quick to make and you only need a few stable ingredients that you no doubt will have in your cupboard if you’re a rawtarian or vegan. They set quickly too, meaning you can make these before cooking dinner and have one after dinner is over.

Deliciously nutty and coconutty, you’ll love this delicious, healthy treat – I PROMISE!

Ingredients:

Almond Base layer:

• 1 cup almonds
• 6 tbsp organic virgin coconut oil
• 1 & 1/2 tsp vanilla bean paste
• 1 tsp rice malt syrup
• Pinch of rock salt

Peanut & Coconut Butter layer:

• 1/3 cup raw peanuts (unsalted)
• 1 tsp rice malt syrup
• 1/2 tsp rock salt
• 6-8 tbsp organic virgin coconut oil
• 1 tsp desiccated coconut

Chocolate layer:

• 1/4 cup organic virgin coconut oil
• 4 tbsp raw cacao powder
• 1/2 tbsp rice malt syrup
• 1/2 tsp vanilla bean paste
• 8 medjool dates
• Pinch of rock salt

Directions:

1. To make the Almond Base Layer: Combine almonds, coconut oil, vanilla bean, salt & rice malt syrup and blend until you can make a dough that’ll easily stick together when you handle it with the hands. If too dry, add a tiny bit more coconut oil.
   Take a muffin-form with place for 6 and add the dough, pressing down firmly. Let it sit in the freezer.
2. To make the Peanut & Coconut Layer: Combine peanuts, rice malt syrup, salt, coconut oil and desiccated coconut to a blender and keep blending for 4-5 minutes, scraping down the sides until a paste This peanut butter will have a thicker consistency. Add more coconut oil to make it more runny if you wish.
   Grab your almond-base layer from the freezer and roll a small ball out of the peanut butter, adding one to each cup of the muffin-form and pressing them down on top of the almond-layer slightly so they squeeze out to a flat ‘pancake’.
3. To make the Chocolate Later: Combine coconut oil, raw cacao powder, rice malt syrup, vanilla bean, dates and salt in a blender and blend until completely smooth.
   Take your muffin-form and spoon over the chocolate on each cup. Put them back in the freezer and let them set for 30 min – 1 hour.