These rich little chocolate delights are wonderful to satisfy any sweet craving, yet they only contain 6 ingredients! You can use whatever nut butter you prefer, just ensure it is of good quality and preferably 100% nuts. If you have bought salted nut butter, omit the salt out of the below recipe. I made my own peanut butter by blending peanuts for 2-3 minutes on the highest setting of my blender until it turns into a smooth paste. Also, I didn’t have access to raw cacao powder this time (as I invested in some whole cacao beans instead) so I used organic cocoa powder. They are also a great make ahead sweet treat, as they stay in the freezer until they are ready to serve. A perfect accompaniment to a cup of Yorkshire tea.
The raw salted nut butter cupsare based on the famous American brand Hershey’s Reese’s peanut butter cups, however I can’t really compare the two as I used organic unprocessed vegan ingredients in comparison to the following:
Reece’s Peanut Putter Cups: Milk chocolate (sugar, cocoa butter, chocolate, nonfat milk, milk fat, corn syrup solids, soy lecithin, PGPR) peanuts, sugar, dextrose, salt, TBHQ.
The corn syrup and soy lecithin are GMO and TBHQ (E319) stands for Tertiary Butylhydroquinone, which is an antioxidant which keeps the peanut butter from becoming rancid. The below recipe is so quick and easy to do, and is vegan unlike the branded kind, so why not try making your own treats from unprocessed, unrefined and organic ingredients instead.
Raw Salted Nut Butter Cups
Equipment: 12 mini muffin liners, I find the silicone cases are great. Alternatively, use ice cube trays rubbed with a little coconut oil. To melt the coconut oil, create a bain marie by placing the coconut oil in a small bowl, then placing this into another bowl of hot water. Let sit until fully melted.
- 50g Extra Virgin Coconut Oil (melted)
- 50g Raw Cacao/ Cocoa Powder
- 1 tbsp Maple Syrup
- ½ tsp Vanilla Extract
Salted Nut Butter
- Combine the ingredients for the raw chocolate and salted nut butter in 2 separate bowls.
- Spoon a teaspoon of raw chocolate into each case and place in the freezer for 2-3 minutes to set.
- Remove from freezer and spoon a little nut butter into each case. Place back into the freezer for 20 minutes.
- Remove cups from freezer and top with more raw chocolate until covered. At this stage you can add decorations*.
- Place in the freezer for an hour until fully set. Keep them in the freezer until ready to serve.
*I sprinkled my nut butter cups with flaked sea salt, dried rose petals and desiccated coconut, but you can use whatever you like. Crushed nuts would be great, as would little pieces of fresh fruit, or even add a little chilli to make chilli chocolate. Let your imagination run wild.