I was just thinking to myself the other day how peanut butter and chocolate is one of the best flavour combinations – you can’t beat salty and sweet. Then, yesterday, out of nowhere, my housemate was talking about how much she loved peanut butter, but hated it with sweet things like chocolate. Whaaaa? Different strokes for different folks I suppose!
Peanut Butter Wolf is a DJ who spins some funky tunes, which are great to listen to in the kitchen. I tell ya, it’s the best for getting into a smooth rhythm of measuring and pouring and sauntering from the cupboard to the bench. And if I were a peanut butter wolf, I would definitely be hunting down peanut butter cups, that’s for sure.
I’ve made pb cups using melted choc and roasted pb before, but when I decided to make these ones I didn’t have any chocolate on hand. As a result I came up with these little raw fellas, and I think they make a pretty sweet replacement.
Raw Peanut Butter Cups
(makes about 12 cups)
1/3 cup coconut oil
1/2 cup cacao powder
1/4 cup agave
Pinch pink Himalayan salt
3/4 cup raw natural peanut butter
Set out twelve small muffin papers or chocolate cases, ready to go.
Melt coconut oil in double boiler, remove bowl and add cacao, agave and salt. Stir well to combine.
Pour about a teaspoon of the mix into cases and spread around the edges.
Remove from freezer and fill each cup with about a teaspoon of peanut butter.