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. It’s not raw and so I don’t include it in recipes, here, very often but I strongly believe that everything tastes better with a tablespoon of peanut butter. Then I found some raw peanuts in the bulk bin at Whole Foods and 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
 Peanut Butter Base:
a recipe
1 cup raw peanuts
2 T coconut oil
2 t maple syrup (not raw)
2 t sea salt
Place the peanuts in your food processor and process until broken down. Add a tablespoon of coconut oil and then continue to process until a smooth butter is formed. Add the remaining ingredients and process until everything is well incorporated.
Alternatively, you can use your favorite all natural store-bought peanut butter (just check the ingredients and make sure the only ingredients listed are roasted peanuts).

Chocolate Coating:
a recipe
1/2 cup cacao powder
1/4 cup + 1 T coconut oil
2 T maple syrup (not raw)
1/4 t vanilla
Place everything in a small bowl and, using a fork, mix everything until well incorporated. If it is not perfectly smooth then continue to adjust your proportions until just right. I started with a couple T of each and added a bit more of each until it was smooth.
  • 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.
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. 

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  1. 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!

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