2 cup raw cocoa butter, melted in dehydrator for 4 hours
½ cup raw agave nectar
1 cup raw wild jungle peanut butter (rawguru.com) or raw almond butter
few tablespoons raw cocoa powder
Blend melted cocoa butter, cocoa powder, and agave till smooth. QUICKLY pour the chocolate halfway into those paper cupcake molds (I don’t know what they’re called. Top each cup with some nut butter, leaving room for more chocolate, and pour more chocolate over the nut butter for each cup. Freeze 20 mins, and dive into that Reese’s goodness!
Rawclaire's ThoughtsBy rawclaire
Here’s your raw peanut (or almond) butter cup! 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. Yum!
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