To all my fellow chocolate lovers out there, I can't wait to share these delicious little treats with you!
I created these healthy versions of the Reese peanut butter cups for a dessert night demonstration I recently did. They were such a hit that I felt they needed to be shared with more people!
My chocolate nut butter cups are a very simple make ahead holiday dessert that you can pop into the freezer and pull out when you have friends over for coffee, place on your holiday cookie platter or save for your own sanity snacking when the Christmas to do list becomes overwhelming.
If you don't normally use cacao butter you might be wondering what it is and where to find it. Cacao butter is what is typically used in vegan raw chocolate making to give it that creamy taste and texture. Cacao butter is the creamy fat that is extracted from the beans of the cacao tree. Also known as cocoa butter, it can be used in cooking and baking but also as a beauty product (moisturizer, lip balm, stretch mark cream, edible massage, etc.). It is rich in healthy fats and vitamin E, which is an important vitamin for the functioning of the nervous system.
Cacao butter can be hard to find at your regular grocery store. In my community I have found it at both Nature's Fare and Bulk Barn. You want to make sure you purchase it organically as cacao is a heavily sprayed food.
Chocolate Nut Butter Cups
Vegan, Gluten Free, Refined Sugar Free
Makes approx. 24 mini cups
-3/4 cup coconut oil
-4.5 Tbsp cacao butter
-1 & 1/8 cup organic cocoa powder
-1/2 cup maple syrup
-a heaping 1/4 tsp sea salt (plus more for topping)
-1/2cup nut or seed butter (almond, peanut, sunflower, etc.)
-1Tbsp maple syrup
-sea salt to taste
-mini cupcake liners
1.Make a double boiler (a bowl placed over a pot of simmering water). Melt the coconut oil and cacao butter. Add the maple syrup and whisk to combine. When all mixed, remove from heat. Mix in the cocoa powder and salt. Adjust sweetness/saltiness according to taste.
2.Pour just enough chocolate into each cupcake liner so that there is a thin layer on the bottom. You should use less than half the chocolate, the rest will be used for later. Place in freezer for 15 minutes to set.
3.Make the filling. Mix all the ingredients together. Adjust for taste.
4.Spoon about 1tsp of filling into your hands. Roll it into a ball and flatten with your palm to be just a bit smaller than the size of the cupcake liner.
5.Remove liners from freezer. Place a disc of nut butter in each liner. Drizzle the rest of the chocolate on top to cover all the nut butter discs. Sprinkle salt on top to garnish.
6.Place in freezer for about one hour to set. Once ready, these can be stored in the freezer or in the fridge in a sealed container.
Love and light, xo