I never really got on the peanut butter bandwagon as a kid. I hated PB&J and felt like it was possibly the worst lunch a person could have.
I was so spoiled to have a mom that packed my lunch every single day and always had so many different parts to the lunch that it inevitably only made PB&J look lazy and tasteless. I was a food snob even before I knew what food was.
Now, however, I am obsessed with peanut butter. I mean, obsessed. 99% of the peanut butter you see pre-made in stores isn’t raw, so I never used to include it in recipes. Now, though?
I strongly believe that everything tastes better with a tablespoon of peanut butter.
My peanut preferences changed when I stumbled across a deal on unroasted peanuts in the bulk bin at Whole Foods. I filled up a bag immediately. I was so excited to have the opportunity to play with peanut butter in the expression of Real Raw Kitchen. I’ve used Raw Jungle Peanuts in the past, and though they are also terrific raw peanuts, they are just so damn expensive.
I held onto that baggie of raw peanuts for awhile until I figured out what to do with them. I’ve been playing with ideas for awhile–most of which, I’m sure, will come to fruition–but then I saw this post by The Blonde Vegan on Instagram and I knew immediately what I had to do.
I made the base by processing the peanuts until a butter was formed, then added some coconut oil and a tiny bit of maple syrup. Then I mixed cacao, coconut oil, maple syrup and vanilla until there was a perfectly smooth consistency. When I make different foods this is mostly how it goes. Keep adding things until it’s just-right. So it is important that you know to take this approach too: play with the ingredients until you get YOUR just-right.
Just a warning: these disappeared very fast. This batch only made 12 mini cups. I suggest doubling so it lasts longer … 😉
What do you think?? So yum.
XO
Homemade PB Cups
Equipment
Ingredients
Peanut Butter Base
- 1 cup unroasted peanuts shelled
- 2 tbsp coconut oil
- 2 tsp maple syrup (not raw)
- 2 tsp sea salt
Chocolate Coating
- 1/2 cup cacao powder
- 1/4 cup coconut oil
- 2 tbsp maple syrup (not raw)
- 1/4 tsp vanilla extract
Instructions
Peanut Butter Base
- Place the peanuts in your food processor and pulse until broken down.
- Add a tablespoon of coconut oil and then continue to process until a smooth butter is formed.
- Add the maple syrup and sea salt, and process until everything is well incorporated.
Chocolate Coating
- Place all ingredients in a small bowl and mix everything with a fork until well incorporated.
- If the chocolate isn't perfectly smooth, then continue to adjust your proportions until just right.
Assembly
- Pour the peanut butter into little cups and then place in the freezer to set.
- Prepare the chocolate coating.
- Once the chocolate is ready, pour over the peanut butter.
- Place back in the freezer for 20-30 minutes.
- Move to the fridge until you are ready to eat.
- Top with sea salt and/or peanuts if you’d like.
Notes
- Homemade Raw Peanut Butter Substitute: You can easily substitute your favorite store-bought peanut butter for the homemade raw peanut butter I use in this recipe. Just check the label and make sure the only ingredients listed are roasted peanuts.
- Chocolate Coating Consistency: When mixing the chocolate coating, you may need to adjust the ingredient proportions to find the perfect consistency. I started with a couple tablespoons each of coconut oil and maple syrup and added a bit more of each until I reached a smooth consistency.
if using peanut butter how much should i use?
Hmm that's a good question! Try 3/4 cup and add, tablespoon by tablespoon, until you get a thick consistency. You want it to be able to hold its shape when it goes into the freezer. I think a whole cup would work here, as well, but I want you to be able to play with it and judge it as you go!
oh my GOD these are amazing!
Aren't they?? I love them. I could eat them everyday haha I hope you like them as much as I do if you make them!