Jamie, the super -de-duper raw chef du cuisine at Blissful Kitchen, is the creator of this to-LIVE-for recipe! Jamie used a decadent blend of heirloom, Ecuadorian Arriba Nacional Cacao and her own home made Jungle Peanut Butter to make these beauties. You can also use any one of our ready to go raw, organic nut butters to fill your cups! Pistachio, Macadamia or Pecan Nut Butter cups? Yum.
Jungle Peanut Butter Cups Makes 15 large peanut butter cups or 20 small-sized INGREDIENTS 1 c. Jungle Peanuts ½ c. Coconut Oil 2/3 c. Cacao Powder 2 tsp. Pure Vanilla Powder 6-8 Tbsp. raw honey or maple syrup Celtic sea salt, to taste METHOD
- Use any Wilderness Poets Raw Nut Butter or to make Jungle Peanut Butter: Process peanuts and sea salt in a VitaMix or high powered food processor for about 5- 10 minutes until creamy like peanut butter. Set aside.
- Mix all chocolate ingredients together in a VitaMix, starting with 6 tablespoons of sweetener, blend until smooth and creamy. Taste and adjust sweetener to liking. (You can also use a bowl and an egg beater instead of a food processor.)
- Pour chocolate in candy cup molds about ½ way full. Freeze until solid (about 20 minutes). Top with dollop of Nut butter and cover with remaining chocolate. Freeze until set. (Note: Chocolate made with coconut oil can melt at warm room temperatures, keep refrigerated)
You can visit Raw Food Chef Jamie on Facebook 