Raw Vegan Peanut Butter Cups Recipes

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RAW VEGAN PEANUT BUTTER CUPS

I made these for Easter and my family loved them! They taste just like Reese's! :) I am not exactly sure about the measurements because I ad-libbed the recipe as I went along. Also, it might yield more than the amount I got because I did lots of taste-testing!

Provided by happybella

Categories     Candy

Time 20m

Yield 12 candies, 12 serving(s)

Number Of Ingredients 7



Raw Vegan Peanut Butter Cups image

Steps:

  • Combine dates and coconut oil in a small bowl and let soak for 30 minutes.
  • Transfer to blender and add cacao powder, 1/2 cup agave and process until very smooth. (This is a bit tricky and will require some patience. I have not yet discovered the trick to completely processing the dates. Sometimes it helps to chop the them in the small pieces. If you have a high powder blender this should not be an issue.).
  • In a separate bowl, combine peanut butter, vanilla and 2 tbsp agave and mix well.
  • Place 12 foil mini muffin cups on a large plate. Fill each cup about halfway full with the chocolate mixture. Gently spread about 1 teaspoon peanut butter in each cup. If you have more peanut butter left over after you have filled each cup, you can add more or just eat it plain! ;).
  • Top the cups with the remaining chocolate, covering the peanut butter completely.
  • Chill the cups in the fridge for about 2 hours before serving. They will keep for about 5 days in the fridge.

Nutrition Facts : Calories 83.3, Fat 8.1, SaturatedFat 5.7, Sodium 18.4, Carbohydrate 2.6, Fiber 0.4, Sugar 1.9, Protein 1.1

4 pitted dates
1/3 cup coconut oil, melted in the dehydrator (or oven at low temp)
3/4 cup cacao or 3/4 cup cocoa powder
1/2 cup Agave
3 tablespoons raw peanut butter
1 -2 teaspoon vanilla
2 tablespoons Agave

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