2 cups raw cocoa butter (melted in dehydrator for 4 hours)
½ cup raw agave nectar
1 cup raw wild jungle peanut butter (from rawguru.com) or raw almond butter
Couple tablespoons raw cocoa powder
1. Blend the melted cocoa butter, cocoa powder, and agave till smooth.
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!
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.
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