Who doesn’t love peanut butter cups? I created a raw and healthy version of the popular treats during a private course I taught in Barcelona. In a single bite, you get a perfect balance of crunchy, salty dark chocolate, creamy peanut-tahini filling and sweet, delicate raspberry jam. Sound good? Believe me, the taste is even better!

INGREDIENTS

FOR THE PEANUT BUTTER FILLING

  • 3/4 cup cashews, soaked for at least 6 hours

  • 1/3 + 1/4 cup peanut butter

  • 1 tsp raw tahini

  • 1/4 cup almond milk

  • 1 Tbsp + 1 tsp maple syrup

  • Pinch of pink Himalayan salt (big)

FOR THE RASPBERRY JAM

  • 1 + ½ cup organic fresh raspberries

  • 1 Tbsp + 2 tsp raw honey (you could use maple syrup instead)

  • 2 tsp lemon juice

  • ½ tsp vanilla extract

  • Pinch of pink Himalayan salt

  • 3 Tbsp + 1 tsp chia seeds

FOR THE CHOCOLATE SAUCE

  • 1 cup raw cacao paste or powder (paste is recommended)

  • 1 cup cacao butter

  • 1/4 cup maple syrup, not cold

  • 1 tsp pure vanilla extract

  • Pinch of salt

PREPARATION

INSTRUCTIONS

  1. Process the jam ingredients together (except the chia seeds) until smooth.

  2. Add chia seeds and stir until well combined. Allow to set in the fridge for at least one hour.

  3. Prepare the peanut butter filling blending all the ingredients until you get a smooth mixture.

  4. Transfer to a piping bag and store in the refrigerator until ready to use.

  5. To make the chocolate coating, first melt cacao butter and paste (or powder) in a dry bowl over hot water at low heat (chocolate should not exceed 118F if you want to keep it raw) stirring until completely melted.

  6. Then add maple syrup (should be at room temperature) gradually, stirring constantly.

  7. Add the salt and vanilla extract and stir for a few more seconds.

  8. Let the chocolate cool down (below 90F approx).

  9. Line a mini cupcake pan with paper liners.

  10. Pour 1 tsp of tempered chocolate into the muffin cups and place them in the fridge for 15 minutes or until set.

  11. Pipe the peanut butter cream in the center and 1-2 tsp of raspberry jam on top and fill the cups up with the rest of the chocolate.

  12. Sprinkle some Maldon salt flakes on top and let the cups rest in the fridge for about 1 hour until harden.

  13. They last refrigerated up to 5 days but pop them in the freezer if you want to keep them longer.

Peanut Butter & Raspberry Jam Cups
Peanut Butter & Raspberry Jam Cups
Peanut Butter & Raspberry Jam Cups
Other Recipes

More Succulent Raw Cupcakes.

My Journal

The latest D&A news, events and travel stories.