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
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3/4 cup cashews, soaked for at least 6 hours
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1/3 + 1/4 cup peanut butter
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1 tsp raw tahini
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1/4 cup almond milk
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1 Tbsp + 1 tsp maple syrup
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Pinch of pink Himalayan salt (big)
FOR THE RASPBERRY JAM
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1 + ½ cup organic fresh raspberries
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1 Tbsp + 2 tsp raw honey (you could use maple syrup instead)
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2 tsp lemon juice
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½ tsp vanilla extract
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Pinch of pink Himalayan salt
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3 Tbsp + 1 tsp chia seeds
FOR THE CHOCOLATE SAUCE
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1 cup raw cacao paste or powder (paste is recommended)
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1 cup cacao butter
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1/4 cup maple syrup, not cold
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1 tsp pure vanilla extract
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Pinch of salt
PREPARATION
INSTRUCTIONS
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Process the jam ingredients together (except the chia seeds) until smooth.
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Add chia seeds and stir until well combined. Allow to set in the fridge for at least one hour.
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Prepare the peanut butter filling blending all the ingredients until you get a smooth mixture.
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Transfer to a piping bag and store in the refrigerator until ready to use.
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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.
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Then add maple syrup (should be at room temperature) gradually, stirring constantly.
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Add the salt and vanilla extract and stir for a few more seconds.
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Let the chocolate cool down (below 90F approx).
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Line a mini cupcake pan with paper liners.
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Pour 1 tsp of tempered chocolate into the muffin cups and place them in the fridge for 15 minutes or until set.
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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.
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Sprinkle some Maldon salt flakes on top and let the cups rest in the fridge for about 1 hour until harden.
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They last refrigerated up to 5 days but pop them in the freezer if you want to keep them longer.
Other Recipes
More Succulent Raw Cupcakes.
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