Sweet Sunday: Raw Peanut Butter Cups

Hello lovelies! I hope you all had a great Sunday. I just wanted to make a quick post showing you how to make these DELICIOUS no bake vegan peanut butter cups that honestly are to die for!

The best thing about this recipe is that it is no bake, so it takes about 10 minutes to prepare and it is a healthier alternative to reese’s peanut butter cups. Using agave nectar as the sweetener is a healthy way to sweeten things up instead of using sugar. Coconut oil is one of the best oil’s to use because it is a natural one instead of an artificial one.

Without further ado, here is the recipe!

Yield: 12 Peanut Butter Cups

for the base
3/4 cup Peanuts
2 tablespoons Peanut Butter (preferably unsalted and unsugared: I buy the one from    whole foods that only has one ingredient- peanuts)
1 1/2 tablespoons Coconut Oil – this is my favorite thing for the moment, more on my obsession to come.
1/4 teaspoon Pure Vanilla Extract
1/4 teaspoon Cinnamon
1 1/2 tablespoons Agave Nectar
1/4 cup Rolled Oats

for the chocolate topping
3 tablespoons of Coconut Oil
3 tablespoons of Agave Nectar
2 tablespoons of Cocoa Powder

Step One

Take the peanuts and rolled oats and blend them in a blender into a flour. Pour it into a medium sized bowl and make sure there are no clumps in the flour.

Step Two

Add the peanut butter, coconut oil, agave nectar, cinnamon and vanilla into the same bowl and stir together. The dough’s texture should resemble cookie dough and should be able to be pressed together.

Step Three

Line a mini muffin tin with mini muffin liners so the peanut butter cups do not stick when they are done in the freezer. Pour the dough into twelve mini muffin tins and press down lightly.

Step Four

To make the chocolate topping, melt the coconut oil and pour it into a bowl. Add the agave and the cocoa powder until thoroughly combined. Taste the sauce, and make sure that it is the right taste for you. If it is too sweet, add more cocoa powder, if it is too bitter, add more agave nectar. It is all about your personal preference, which is the best part of this recipe.

Step Five

Distribute the chocolate sauce evenly over the twelve peanut butter cups. Garnish the cups with shredded peanuts. Place the mini muffin tin in the freezer for about 30-45 minutes or until they are completely solid.

Step Six

      These will melt if they are not in the freezer, so only take them out if they are going to be eaten, and believe me, they will be gone very quickly!!! Enjoy!

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Have a glamorous day!
xoxo G