2 cups raw cocoa butter (melted)
½ cup agave nectar
1 cup peanut butter or almond butter
2 tablespoons raw cocoa powder
1. Blend the melted cocoa butter, cocoa powder, and agave till smooth. I’m not trying to be controlling, but you really can’t replace the cocoa butter with coconut oil. Cocoa butter just completes the chocolate flavor.
2. Quickly pour the chocolate halfway into paper cupcake molds.
3. Top each cup with some nut butter, leaving room for more chocolate, and pour more chocolate over the nut butter for each cup.
4. Freeze for 20 minutes.
Rawclaire's ThoughtsBy rawclaire
Here’s your raw peanut (or almond) butter cup.
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Can I use fresh shredded coconut instead of the dry one?anewme - 15 hours 45 min ago
On and off RawClaireT - 17 hours 34 min ago
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