Homemade Peanut Butter Cups
Makes about 16 candy cups
Adapted from the Chocolate Candy Cups recipe in Raw for Dessert
- 4 large medjool dates
- 1/3 cup virgin coconut oil, melted
- 3/4 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup barley syrup
- 1/8 teaspoon salt
- Nut butter (chilled for easier handling)
Pit and chop the dates, place in a bowl. Add the coconut oil and soak for 30 minutes.
In a blender or food processor, add the soaked dates, cocoa powder, maple syrup, barley syrup and salt. Process until very smooth, stopping to scrape down the sides if necessary.
Set out 16 silicone or foil baking cups on plates or a baking pan. It’s easiest to put the chocolate mixture into a sandwich baggie and cut off a bottom corner. Pipe the bottom layer of chocolate into each of the cups.
Place a hunk of peanut butter or other nut butter in the middle of each cup. Try not to have the peanut butter touch the sides, you’ll want the chocolate to enclose the peanut butter. Pipe the chocolate on top to cover but do not fill to the brim.
Chill the cups in the refrigerator for several hours or overnight. Stored in a sealed container in the refrigerator where they’ll keep for a few days.