About the Recipe
These peanut butter cups are an absolutely delicious raw vegan treat!
For the "chocolate"
1/2 cup of raw carob
3 tbs of raisins
1/4 cup of raw (cold pressed) coconut oil
25 small soaked dates
1 tbs of water
For the peanut filling
1 cup of ground peanuts
2 tbs of water
3 tbs of soaked raisins
3 tbs of raw (cold pressed) coconut oil
A pinch of himalayan salt (compleatly optional)
Step 1 Make the "chocolate" by putting all of the ingredients into a high speed blender and blend until smooth.
Step 2 Remove half of the mixture from the blender and set aside at room temperatue.
Step 3 Spoon half of the mixture in equal parts into 6 pleated. ridged but disposable cup cake cases evenly covering the bottom of the cases to make the base of the peanut butter cup.
Step 4 Place them into a freezer for 30 mins,
Step 5 Make the peanut butter filling by putting all of the ingredients into a clean blender and blend until think and smooth tecture simular to thick peanut butter.
Step 6 Using all of the mixture spoon it evenly and in equal parts into the cases on top of the peanut butter cup bases.
Step 7 Place them back into the freezer for another 3 mins.
Step 8 Spoon all of the remaining "chocolate" mixture evenly and in equal parts on to of the peanut butter filling making sure the filling is compleatly covered so that the "chocolate" naturally runs down to also cover the sides of the filling to seal the peanut filling inside so that it will not be seen whwn the peanut butter cups are removed from the cases.
Step 9 Return them to the freezer again for an hour.
Step 10 Carefully cut the sides of each disposable case to remove the peanut butter cups without damaging them.
Step 11 Serve and enjoy.
This recipe is easiest to make in a small high speed blender.
For this recipe you will also need 6 ridged. pleated, disposable cup cake cases that are round in shape, 2.5 inches wide and 1.5 inches tall.