I don’t bother making them as a filled peanut butter cup either. I just mix all the ingredients together and fill the mini cupcake cups and pop them in the freezer. I often substitute almond butter for peanut butter and they are just as yummy!
This is an awesome superfood treat with the raw cacao, coconut oil, and raw honey! Also, try them with sliced bananas or fresh strawberries, YUM!
- ⅓ cup unrefined organic virgin coconut oil
- ⅓ cup raw organic cacao powder, or cocoa powder
- 3 tbsp organic raw honey (or grade B maple syrup)
- ⅓ cup unsweetened organic peanut butter, or unsweetened almond butter
In a small pot, melt the coconut oil, then whisk in the raw cacao and honey (or maple syrup or a mixture of both). Add peanut butter and mix thoroughly. Fill mini cupcake cups or use mini silicone molds and freeze for 5 – 10 minutes or until set.
These little lovelies need to be refrigerated otherwise you will have chocolately peanut butter sauce, which is yummy too for dipping fresh fruits!
Recipe adapted from I Love Vegan.