So much better than the original! Pure decadence.

Recipe Directions

First off, sorry to those of you that prefer measured ingredients. My brain just doesn’t work that way.

Combine oil, cacao, and sweetenter in blender. I start with more oil than cacao, and then add sweeter to taste. Once everything is blended and tastes the way you like it, spoon mixture into a miniature muffin pan lined with gold foils. *This may require what would seem like a somewhat useless purchase, but it really is worth it for the end effect! Place pan in freezer for a minute or so to firm up a bit, and then add a dollop of almond butter into the center of each cup. These will harden pretty quickly, so by the time you finish eating whatever is left in the blender they should be ready to try.

These are seriously amazing and they are so simple to make.

Shari's Thoughts

So much better than the original! Pure decadence.

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thanks, shari, for the inspiration. i didn't have coconut oil or almond butter, so i used cacao nibs with agave syrup and cashew butter. i rolled them into balls and ... voila ... truffles!!!! i posted the recipe here for anyone else who might want to try it under Chocolate Cashew Truffles.

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HOLY MOLY. these are fantaaaaaaaaaaaaastic. thanks for sharing:)

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This was the first recipe I tried off of the website and these are AMAZING!! It makes me so happy that I can have peanut butter and chocolate in such a satisfying form! These really are better than reese's cups!

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I used the cacao nibs, but couldn't get them to turn to powder, turns out when they are left to be crunchy in the cups they actually taste like they have a shell like the real Herschys ones. Thanks.

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I just made these... i wish i could find date paste - if anyone can send me a website with it, i'd appreciate it.... I added some Agave to the Almond Butter center... very yummy... but i added a little too much. Hopefully it tastes good all together :) Both parts were bood. Next time, i'd get pre-ground cacao instead of grinding it myself - didn't grind up too small. Also, i would mix in bowl and not blender - too much waste :) Great recipe - thanks for posting!!!

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We made these with Date Paste for the Sweetener. We used 1/2 cup cacao powder, 3/4 - 1 cup Date Paste & 3/4 cup Coconut Oil for the base. It was nice and thick & held its form pretty well while putting the nut butter in the center. We thickened our nut butter with some extra ground almonds & added a dash of salt. It was SOOOOO Yummy!! Thanks again for your GREAT Idea!

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WOW! I love Both of your recipes!! I can't wait to make this one TODAY! I actually have all the ingredients. Keep them coming!

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Raw, vegan, 100% organic 'raw'ses almond butter cups:

http://farm2.static.flickr.com/1079/957814768_f17d9cfeb3.jpg

Use the pic if you'd like (:

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omigosh.. looks so yummy.

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violets are black, i sweetened to taste, so start off with say a tablespoon and then reblend then taste, repeat! good luck and good for you for being vegan so long! i went from omnivore to raw vegan in one fail swoop and am not going back!!! love this stuff! ps the milk version melts like an SOB, got squishy in the fridge, but the one with just the dark chocolate like the original recipe stays fine in the fridge! both are tastey......

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P.S.

Thank you for this recipe. I have been vegan since 01 and just finally found the perfect vegan Reese cup recipe about 4 months ago and when I started raw I was a bit upset that I would never be able to enjoy that again without the guilt. I cannot wait to try them!

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omshanti, I think I will go by your measurements but how much sweetner did you use? We're on a very tight budget and I'd hate to make these up and them not turn out right.

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post script: hubby says chocolate to bitter, he is used to milk chocolate so guess whats freezing as i type? MILK chocolate nutbutter cups, made with fresh almond milk/ cream i made it really thick!, 1/4 cup and i cut the oil by 1/3 of a cup....stay tuned ill get him to try one as early as possible tomarrow maybe for breakfast? hahahaha the blender drippings tasted wonderful but i liked the last batch!

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Awesome! Thankyou for posting! Omshanti saves the day! And possibly the world! =)

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I made these fabulouse things my measurements where 1/2 cup oil, 2 heaping tablespoons( or maybe three) coco powder, a dash of salt. this mad ethe chocolate thin enough to pour out of the blender but thick enough it did not drip off my finger during the taste test! it also made enough to top the cups with so that my almond butter is completely covered like a real reeces! it made 6 huge cupcake holder sized candies.

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If someone tries this and happens to measure could you please state the measurements? I have no idea what the consistency should be. Do you make an indentation in the chocolate part to put the nut butter in or is it more liquid?

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YES! YES! YES! I must make THESE!!!

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yes, i mean those little mini cupcake liners. the gold ones just seem to make things taste better :) btw, i had mine in the freezer, and for the sake of everyones' teeth, i recommend keeping them in the fridge (unless you're patient enough to let them soften).

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OMIGOD! I must try these! What are "gold foils"? You mean, like those pleated cupcake liners?

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AWESOME!!!!!

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"by the time you finish eating whatever is left in the blender".... hehe that's really cute.

This is a really neat idea. I'd have to try it, I mean, REALLY have to because if my husband hears about it he won't leave me alone!

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"so by the time you finish eating whatever is left in the blender they should be ready to try"

You know us all to well. Haha! This recipe sounds fantastic. I'll defintely have to make them soon, maybe tomorrow. Thanks!

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