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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FRUITARIAN!!!!loverlyjoy - 2 days 11 hours ago
Sick when eating cooked foodloverlyjoy - 2 days 11 hours ago
Winter! Raw till four???? Advice!!! Weight gain?Harmony1 - 5 days 21 hours ago
Is bagged salads raw vegan?Harmony1 - 5 days 21 hours ago
Tryin AgainTammiTrue - 1 week 4 days ago