Chocolate Peanut Butter Cups

 

 

Cook time: 15-30 seconds

Prep Time: 10-15 minutes each layer

Total: 20-30 minutes

Serves: 20-24 Nut Butter Cups

 

Ingredients for Nut Butter Cups

 

 

  • 1 Cup pf 80-100% Cocoa or Raw Cacao Powder

  • ⅔ Cup of Agave Nectar

  • ⅔ Cup of Melted Coconut Oil

  • 4-6 oz. of Nut Butter(1 tsp. of Peanut Butter or Cashew per cup)

Tools

  • Small Food Processor or Blender

  • Measuring Cups/Spoons

  • Mini Paper or Silicone Candy Cups

     

Instruction for Layer 1

  1. Mix the chocolate powder, Agave Nectar and melted coconut oil into a small food processor or single serving blender and blend for 30 seconds

  2. Layout your candy cups on a cookie sheet sized to fit in the freezer

  3. Pour ½ tsp. of the chocolate mixture into each cup

  4. Place layer 1 into freezer for 10-15 mins until a solid texture is achieved


Instruction for Layer 2

  1. Remove layer 1 from freezer

  2. Place 1 tsp. of nut butter into each cup

  3. Pour ½ tsp. until filled with the chocolate mixture into each cup

  4. Place layer 2 into freezer for 10-15 mins until a solid texture is achieved

Storage

Store in sealed bag or container inside fridge for weeks

Chef Tips

  1. Melt the coconut oil and let sit to cool down, Do not use the coconut oil hot this will cause an inconsistent mix of ingredients in the food processor  

  2. Cocoa Powder vs Cacao Powder: Cocoa is heated and Cacao is raw

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